# US 2022/0033797 A1 · Novel halophilic bacillus amyloliquefaciens kmus1 which produces thrombolytic enzyme nattokinase

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- Number: US 2022/0033797 A1
- Document ID: US20220033797A1
- Status: Published application
- Kind: A1
- Application number: 17/288,907
- Filed: 2019-11-01
- Published: 2022-02-03
- Earliest claimed: 2018-11-02
- Assignees: Kookminbio, Corp.
- Applicants: Kookminbio, Corp.
- Inventors: Moon Hee SUNG; Misun KWAK; Jong-Hoon KIM
- Web page: https://patentgrep.com/patent/US20220033797A1

## CPC

- C12N 9/54: bacteria being Bacillus
- A23L 11/50: Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances A23L11/30; soy sauce A23L27/50)
- A23L 29/06: {Enzymes}
- A23L 33/135: Bacteria or derivatives thereof, e.g. probiotics
- C12N 1/205: Bacterial isolates
- C12Y 304/21062: Subtilisin (3.4.21.62)
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- C12R 2001/07: Bacillus
- C12N: MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA (microbiological testing media C12Q1/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- C12Y: ENZYMES
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- C12R: INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS

## Abstract

The present invention relates to a novel halophilic Bacillus amyloliquefaciens KMUS1 strain (KCTC13635BP) producing thrombolytic enzyme nattokinase, and the halophilic Bacillus amyloliquefaciens KMUS1 strain according to the present invention produces highly active nattokinase. When food is fermented using the above strain, it can also be used in foods with high salt concentration. In addition, it can be used in the food industry through the role of dissolving and preventing blood clots by nattokinase produced by the strain.

## Claims

### Claim 1

Halophilic Bacillus amyloliquefaciens KMUS1 strain which is deposited as KCTC13635BP and produces thrombolytic enzyme nattokinase.

### Claim 2 (depends on 1)

The halophilic Bacillus amyloliquefaciens KMUS1 strain of claim 1, wherein the strain is isolated from salted kimchi.

### Claim 3 (depends on 1)

The halophilic Bacillus amyloliquefaciens KMUS1 strain of claim 1, wherein the strain is grown at a concentration of 0.5 to 10% NaCl and a temperature of 30 to 40° C.

### Claim 4 (depends on 3)

The halophilic Bacillus amyloliquefaciens KMUS1 strain of claim 3, wherein the strain is optimally grown at a concentration of 5% NaCl and a temperature of 40° C.

### Claim 5 (depends on 1)

A method of producing thrombolytic enzyme nattokinase culturing the halophilic Bacillus amyloliquefaciens KMUS1 strain of claim 1.

### Claim 6 (depends on 1)

A method of preparing a food composition comprising a bacterial body, comprising culturing the halophilic Bacillus amyloliquefaciens KMUS1 strain of claim 1 to prepare the enzyme isolated and purified therefrom, wherein the food compositing contains the enzyme as an active ingredient.

### Claim 7 (depends on 6)

The method of preparing the food composition of claim 6, wherein the enzyme is a thrombolytic enzyme nattokinase.

### Claim at position 8

8-9. (canceled)