Screening and identification of Bacillus sp isolated from traditional Vietnamese soybean-fermented products for high fibrinolytic enzyme production

Fibrinolytic enzymes produced by microorganisms have been attractive in prevention and treatment of cardiovascular diseases (CVDs) by their low-cost and safety. This study focused on screening for the existence of fibrinolytic enzymes in Vietnamese traditional fermented soybean paste products and isolation and identification of related bacteria. Sixteen fermented soybean paste samples were collected over three regions of Vietnam in which seven samples gave the positive results on fibrinolytic enzyme activity. Miso (MS) and Green Chili (GC) samples had the highest fibrinolytic enzyme activities (1.81 and 0.77 FU/g, respectively). According to morphological features, four strains of bacteria were isolated and all of them were found to produce fibrinolytic enzymes. The enzyme activities produced by four isolated strains were in a range of 29.7 - 77.9 FU/g after culturing on solid state media for 24 h. The isolated strains were identified as Bacillus amyloliquefaciens using 16 rRNA sequence and phylogenetic analysis with 99% similarity. (c) All Rights Reserved