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Fibrinolytic enzymes of Bacillus spp.: an overview.

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Relation http://ir.cftri.com/13246/
 
Title Fibrinolytic enzymes of Bacillus spp.: an overview.
 
Creator Yogesh, D.
Prakash, M. Halami
 
Subject 05 Enzymes
02 Fermented foods
 
Description Failed hemostasis leads to the formation of undesirable blood clots in the blood vessels leading
to the condition called thrombosis, which is a primary cause of deaths among cardiovascular
diseases world-wide. Conventional thrombolytic agents such as streptokinase, tissue
plasminogen activator, urokinase, has several limitation such as higher cost of production as
well as their side effects have forced the researchers to find alternative and safer fibrinolytic
enzymes. Various fibrinolytic enzymes have been purified and characterized from different
sources including fermented foods. Many such fermented foods are rich sources of fibrinolytic
enzyme producing Bacillus spp. which have the potential to become candidates for preventing
thrombosis related disorders. In this review, we have made an attempt to present the importance
of Bacillus spp. as a source of fibrinolytic enzymes. Details about production, specificity, and
diversity in N-terminal sequences and biotechnological approaches for its application has also
been described.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13246/1/International%20Food%20Research%20Journal%2024%281%29%2035-47%20%28February%202017.pdf
Yogesh, D. and Prakash, M. Halami (2017) Fibrinolytic enzymes of Bacillus spp.: an overview. International Food Research Journal, 24 (1). pp. 35-47.