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Novel Sequential Screening and Enhanced Production of Fibrinolytic Enzyme by sp. IND12 Using Response Surface Methodology in Solid-State Fermentation. | LitMetric

AI Article Synopsis

  • Fibrinolytic enzymes are valuable for clinical applications and waste treatment, and sp. IND12 was identified as a strong producer of these enzymes through various screening methods.
  • Using cow dung as a low-cost substrate, the enzyme production increased significantly from 978 to 4143 U/g after optimizing process parameters like moisture and sucrose through statistical analysis.
  • The enzyme demonstrated effective clot digestion, completely breaking down goat blood clots and egg whites, and significantly digesting chicken skin and bovine serum albumin.

Article Abstract

Fibrinolytic enzymes have wide applications in clinical and waste treatment. Bacterial isolates were screened for fibrinolytic enzyme producing ability by skimmed milk agar plate using bromocresol green dye, fibrin plate method, zymography analysis, and goat blood clot lysis. After these sequential screenings, sp. IND12 was selected for fibrinolytic enzyme production. sp. IND12 effectively used cow dung for its growth and enzyme production (687 ± 6.5 U/g substrate). Further, the optimum bioprocess parameters were found out for maximum fibrinolytic enzyme production using cow dung as a low cost substrate under solid-state fermentation. Two-level full-factorial experiments revealed that moisture, pH, sucrose, peptone, and MgSO were the vital parameters with statistical significance ( < 0.001). Three factors (moisture, sucrose, and MgSO) were further studied through experiments of central composite rotational design and response surface methodology. Enzyme production of optimized medium showed 4143 ± 12.31 U/g material, which was more than fourfold the initial enzyme production (978 ± 36.4 U/g). The analysis of variance showed that the developed response surface model was highly significant ( < 0.001). The fibrinolytic enzyme digested goat blood clot (100%), chicken skin (83 ± 3.6%), egg white (100%), and bovine serum albumin (29 ± 4.9%).

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5340989PMC
http://dx.doi.org/10.1155/2017/3909657DOI Listing

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