Screening of fibrinolytic enzymes from lactic acid bacterial isolates associated with traditional fermented soybean foods

被引：0
|
作者：
Sharmila Thokchom
Santa Ram Joshi
机构：
[1] North-Eastern Hill University,Microbiology Laboratory, Department of Biotechnology & Bioinformatics
来源：
Food Science and Biotechnology | 2014年 / 23卷
关键词：
fermented soybean foods; lactic acid bacteria; fibrinolytic enzymes; SDS-fibrin zymography; SDS-PAGE;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Fibrinolytic enzyme producing microorganisms with high fibrin specificity were screened, including lactic acid bacteria from fermented soybean foods of North-East India. A total of 5 isolates, including Lactococcus lactis (FS1), Vagococcus lutrae (FS6), Vagococcus fluvialis (FS7), Weissella thailandensis (FS8), and Bacillus methylotrophicus (FS19) were found to hydrolyze fibrin directly on a plasminogen-free fibrin plate. Hydrolysis of fibrin was stronger with crude enzymes than with plasmin, indicating high fibrin specificity. The molecular weights of these enzymes, as determined by SDS-PAGE, ranged from 35 to 116 kDa.
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页码：1601 / 1604
页数：3
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