|Table of Contents|

Isolation and Identification of Five Fibrinolytic Enzyme Producing Strains from Douchi(Chinese Traditional Food)(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2016年01期
Page:
165-170,180
Research Field:
Publishing date:

Info

Title:
Isolation and Identification of Five Fibrinolytic Enzyme Producing Strains from Douchi(Chinese Traditional Food)
Author(s):
LYU Mei-yun LIU Zi-ying
College of Chemistry and Bioengineering of Yichun University,Yichun 336000,China
Keywords:
Fibrinolytic enzymeScreened16S rDNAIdentificationBacillus subtilis
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2016.01.0165
Abstract:
Thirty-nine strains of protease-producing strains were isolated from 14 kinds of traditional food natto and Douchi by using casein-plate method and 5 strains of highest fibrinolytic enzyme producing strains were screened by both pig blood powder-plate and fibrin plate method. The 5 strains were named NCDC-2,CQDC-03,CWND-03,YJND-01 and FJDC-02,respectively 16S rDNA sequence analysis showed NCDC-02 was similary with.Bacillus subtilis by 98%, while CQDC-03 and CWND-03 were by 99%. Thus NCDC-2, CQDC-03, CWND-03 were identified as Bacillus subtilis Further research is needed to identify whether YJND-01 and FJDC-02 are the new species of Bacillus subtilis. But it is no doubt that it is kind of Bacillus-spp

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Last Update: 2016-02-05