| dc.description.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. | en_US |
