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ABSTRACT Aims: This study was to isolate, screen, and identify microorganisms from fermented food Red Oncom and Gembus that can produce fibrinolytic proteases. Methodology and results: Forthy-three isolates showed proteolytic activities on skim milk agar, while thirthy-eight of them showed fibrinolytic activities both on a fibrin plate and a fibrinogen zymography. The isolates that showed activity in fibrin plate and fibrinogen zymography with lower molecular weight and considered as safe were chosen and identified as Bacillus licheniformis and Bacillus pumilus by using API CHB kit and 16S rRNA. The novel fibrinolytic microorganisms were referred to as B. licheniformis RO3 and B. pumilus 2.g. Conclusion, significance and impact of study: Red Oncom and Gembus are potential sources of microbial fibrinolytic protease. This is the first time that Red Oncom and Gembus as Indonesian fermented foods based on soybean cake were shown having fibrinolytic microorganism. Microbial fibrinolytic enzymes from these fermented foods can be used for functional food formulation to prevent thrombosis and other related diseases.

Isolation and identification of fibrinolytic protease-producing microorganisms from Red Oncom and Gembus, Indonesian fermented soybean cakes