갓김치에서 분리한 NaCl 및 캡사이신 내성 세균인 Bacillus amyloliquefaciens G-13의 혈전용해활성

Abstract

The purpose of this work was to investigate thefibrinolytic activities of NaCl- and capsaicin-resistant bacterium,Bacillus amyloliquefaciens G-13 isolated from fully fermentedmustard leaf kimchi. Initially, the physiological andbiochemical characteristics of strain G-13 were examined. 16SrRNA sequencing analysis was performed to identify the strain,and the strain was designated as B. amyloliquefaciens G-13. B. amyloliquefaciens G-13 grew well in the different concentrationsof NaCl (1-10%) and capsaicin (0-300 μg/mL) at 37oC. B. amyloliquefaciens G-13 showed the strongest fibrinolyticactivity (3.42 unit/mL) in the absence of NaCl and capsaicin. When B. amyloliquefaciens G-13 was cultivated in harsh conditions,such as in LB media containing 10% NaCl and 300 μg/mLcapsaicin, the culture showed 0.74 unit/mL of fibrinolyticactivity for 84 h. To our knowledge, this is the first report ofthe fibrinolytic activities of NaCl- and capsaicin-resistant bacteriumisolated from kimchi, including mustard leaf kimchi. Considering its high fibrinolytic activity and significant NaClandcapsaicin-resistance, B. amyloliquefaciens G-13 can beused as a starter culture for various food fermentations.