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

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 thailand...

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Bibliographic Details
Published in:Food science and biotechnology 2014, 23(5), , pp.1601-1604
Main Authors: Thokchom, Sharmila, Joshi, Santa Ram
Format: Article
Language:English
Subjects:
Bacillus
Chemistry
Chemistry and Materials Science
Food Science
Lactococcus lactis
Nutrition
Research Note
Vagococcus
Vagococcus fluvialis
Weissella thailandensis
식품과학
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Summary: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.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-014-0217-y