Screening of fibrinolytic enzimes in traditional Vietnamese fermented soybean pastes and isolation of related bacteria

Abstract

The formation of fibrin clots in blood vessels is one of the causes of cardiovascular diseases, which are the main cause of death in the world. The objective of this study was to screen the presence of fibrinolytic enzymes from sixteen traditional fermented soybean paste products in Vietnam. Seven samples gave positive results for, in which two products had higher fibrinolytic enzyme activity than others, namely Green Chilli (0.77 FU/g) and Miso (1.81 FU/g). Four strains of bacteria were isolated by using LB agar medium. After cultured by solid state fermentation method as their origin in order to test the fibrinolytic enzymes production, they were considered as fibrinolytic enzymes producers; C1 gave the highest fibrinolytic enzyme activity (333 Fu/g). The 16S rRNA sequencing method was indicated that these four strains of bacteria were Bacillus amyloliquefaciens. Phylogenetic tree of Bacillus amyloliquefaciens was built and shown that Bacillus amyloliquefaciens have closer genetic relationship with Bacillus atrophaeus, and it has derived from ancestral genetic sequence with Bacillus subtilissubspand Bacillus licheniformis. Keywords: Bacillus amyloliquefaciens, phylogenetic tree,fibrinolytic enzymes, soybean paste, screening, isolation, identification, cardiovascular.