Isolation and Biochemical Charaterization of Fibrinolytic enzymes Producing Bacillus Species from Fermented Food Products.

Sarala, B. (2011) Isolation and Biochemical Charaterization of Fibrinolytic enzymes Producing Bacillus Species from Fermented Food Products. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Fibrin is a non-globular fibrous protein involved in the clotting of blood, and when polymerised forms a mesh of hemostatic plug or clot (in conjunction with platelets) over a wound site. Fibrinolytic enzyme released from liver and kidney lyses the fibrin clot. In order to obtain Bacillus species producing fibrinolytic enzymes, the fermented food samples such as dosa batter, idli batter, different type of grains etc., were used. The heat tolerant isolates initially were selected for catalase test. Isolates which were positive for catalase were selected for hemolysis test & non-hemolytic cultures were subjected to further analysis. The analysed selected cultures were tentatively identified as B.subtilis (R21), B.mycoides (M14) and B.lentus (C-18, C-21). RAPD typing was done for above 4 non-hemolytic cultures out of which, two of them showed the similar banding pattern. Fibrinolytic activity of the non-hemolytic isolates was determined using Fibrin plate assay, Zymogram, Fibrin degradation assay and these were also assessed for amylase activity. B.subtilis R21 isolate showed greater zymogram activity for suggesting potent fibrinolytic enzyme production. From the above work, It can be concluded that the fibrinolytic enzymes produced by Bacillus obtained from the fermented samples has the ability to degrade fibrin clot and hence can be used for functional food formulation.
Uncontrolled Keywords:	Microbial fibrinolytic enzymes, traditional foods, non-globular fibrous protein, fermented food
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jul 2011 06:36
Last Modified:	28 Dec 2011 10:26
URI:	http://ir.cftri.res.in/id/eprint/10266

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