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전통식품 ( 청국장 ) 으로 부터 fibrin 용해 세균의 분리 동정
Isolation and Identification of Fibrinolytic Bacteria from Korean Traditional Chungkookjang
허석 , 이시경 , 주현규 ( Seok Heo , Si Kyung Lee , Hyun Kyu Joo )
UCI I410-ECN-0102-2008-520-001466967

In this study, the bacteria which could hydrolyze the fibrin produced through the blood coagulation mechanism in the human body, were isolated from Chungkookjang. The KCK-7 strain was selected among the isolated bacteria as the best strain for fibrinolytic activity. It was spore forming and Gram positive. C_(15-0) anteisa fatty acid and C_(15-0) iso fatty acid were 40.85% and 19.47%, respectively as major component among its cellular fatty acid composition. It showed the similarity of 63.6%, compared with standard strain. It was thus identified to be Bacillus subtilis according to Bergey`s manual of systematic bacteriology and its fatty acid profiles af Gas chromatography. The optimum culture temperature and pH were 37℃ and 8 for the production of fibrinolytic enzyme by Bacillus subtilis KCK-7.

[자료제공 : 네이버학술정보]
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