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

Huy D. N. A., . and Hao P. A., . and Hung P. V., . Screening and identification of Bacillus sp. isolated from traditional Vietnamese soybean-fermented products for high fibrinolytic enzyme production. pp. 326-331. ISSN 2231-7546

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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(48).p...

Abstract

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.

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Item Type:	Article
AGROVOC Term:	Bacillus
AGROVOC Term:	Soybeans
AGROVOC Term:	Screening tests
AGROVOC Term:	Identification
AGROVOC Term:	Solid state fermentation
AGROVOC Term:	Enzymes
AGROVOC Term:	Fermentation
AGROVOC Term:	Fibrinolysis
AGROVOC Term:	Bacteria
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22496

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