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Molecular identification of autochthonous bacterial fibrinolytic protein producers from fermentative food preparations

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Title Molecular identification of autochthonous bacterial fibrinolytic protein producers from fermentative food preparations
 
Creator S, Merlyn Keziah
C, Subathra Devi
 
Subject Thrombosis
fermented foods
fibrinolytic protease
Bacillus subtilis
Pseudomonas aeruginosa
Bacillus sp
Alcaligenes sp
 
Description 154-162
The current study investigates screening, isolation and characterization of fibrinolytic enzyme producing autochthonous
bacteria from fermented foods. About 21 different fermented food samples were screened for fibrinolytic protease producing
bacteria. Procured and prepared samples were homogenized, serially diluted and plated onto nutrient agar and soybean
casein digest agar medium. A total number of 89 isolates were isolated and screened for caseinolytic and fibrinolytic
activities. Out of those 89 isolates, nineteen were found to be potent protease producers. Amongst those isolates MS2, MS3,
MS4 and MS9 had notable fibrinolytic activities as well. These isolates were subjected for biochemical and molecular
characterization to determine their taxonomy and phylogeny. The strain with highest fibrinolytic potency was found to be
Bacillus subtilis VITMS2 isolated from fermented milk of Vigna unguiculata. The clot lysing ability of the selected potent
strain B. subtilis was found to be 79.98%. The total and specific activity of the same was found to be 788.82 U/mL and
41.73 U/mg, respectively. Other strains with comparatively low fibrinolytic activity were Pseudomonas aeruginosa
VITMS3, Bacillus sp VITMS4 and Alcaligenes sp. VITMS9.
 
Date 2022-06-07T10:38:23Z
2022-06-07T10:39:26Z
2022-06-07T10:38:23Z
2022-06-07T10:39:26Z
2021-04
 
Type Article
 
Identifier 0975-0967 (Online); 0972-5849 (Print)
http://nopr.niscpr.res.in/handle/123456789/59867
 
Language en
 
Publisher NIScPR-CSIR, India
 
Source IJBT Vol.20(2) [April 2021]