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

Abstract

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.