갓김치에서 분리한 NaCl 및 캡사이신 내성 세균인 Bacillus amyloliquefaciens G-13의 혈전용해활성Fibrinolytic Activities of NaCl- and Capsaicin-resistant Bacterium, Bacillus amyloliquefaciens G-13 Isolated from Mustard leaf Kimchi
- Other Titles
- Fibrinolytic Activities of NaCl- and Capsaicin-resistant Bacterium, Bacillus amyloliquefaciens G-13 Isolated from Mustard leaf Kimchi
- Authors
- 이현호; 석지원; 오계헌
- Issue Date
- 2019
- Publisher
- 한국생물공학회
- Keywords
- AITC; allyl isothiocyanate; Bacillus amyloliquefaciens G-13; mustard leaf kimchi
- Citation
- Korean Society for Biotechnology and Bioengineering Journal, v.34, no.3, pp 207 - 215
- Pages
- 9
- Journal Title
- Korean Society for Biotechnology and Bioengineering Journal
- Volume
- 34
- Number
- 3
- Start Page
- 207
- End Page
- 215
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/5012
- ISSN
- 1225-7117
2288-8268
- 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.
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