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Fibrinolytic enzymes of Bacillus spp.: an overview.

Yogesh, D. and Prakash, M. Halami (2017) Fibrinolytic enzymes of Bacillus spp.: an overview. International Food Research Journal, 24 (1). pp. 35-47.

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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.

Item Type: Article
Uncontrolled Keywords: Bacillus Fibrinolytic enzymes Zymogram Specificity Fermented foods
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jan 2018 05:27
Last Modified: 09 Jan 2018 05:27
URI: http://ir.cftri.com/id/eprint/13246

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