Title Page
Contents
Abstract 8
1. Introduction 10
2. Materials and Methods 13
2.1. Isolation of Bacillus spp. from Jeotgal Kimchi 13
2.2. Identification of Bacillus spp. from kimchi 13
2.3. GGT assay 14
2.4. Protease assay 14
2.5. Nattokinase assay 15
2.6. Multiple sequence alignment of proteins 16
3. Results 17
3.1. Isolation and Identification of Bacillus spp. from kimchi 17
3.2. Comparison of the bacterial growth on NaCl concentrations 20
3.3. Enzyme activities 23
3.4. Study of NaCl effect for Nattokinase and GGT Activity 24
3.5. Multiple sequence alignment of proteins 27
4. Discussion 31
5. References 33
Abstract in Korean 36
Table 1. Enzyme activity of Bacillus spp. 23
Fig 1. Neighbor-joining (NJ) phylogenetic tree based on 16S rDNA sequences. 19
Fig 2. Comparison of the bacterial growth on NaCl concentrations. 22
Fig 3. The optimum temperature and NaCl for Enzymatic Activities. 26
Fig 4. Multiple sequence alignment of Nattokinase 29
Fig 5. Amino acids homology comparison of GGTs 30