Production and Characterization of Streptokinase Enzyme by Using Streptococcus mutans Strain in Liquid State Fermentation through Corn Steep Liquor (CSL) Substrate
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چکیده
منابع مشابه
Production of Bacterial Cellulose by Gluconacetobacter hansenii Using Corn Steep Liquor As Nutrient Sources
Cellulose is mainly produced by plants, although many bacteria, especially those belonging to the genus Gluconacetobacter, produce a very peculiar form of cellulose with mechanical and structural properties that can be exploited in numerous applications. However, the production cost of bacterial cellulose (BC) is very high to the use of expensive culture media, poor yields, downstream processin...
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In this work, biosurfactant production by Bacillus subtilis #573 was evaluated using corn steep liquor (CSL) as culture medium. The best results were obtained in a culture medium consisting of 10% (v/v) of CSL, with a biosurfactant production of about 1.3 g/l. To the best of our knowledge, this is the first report describing biosurfactant production by B. subtilis using CSL as culture medium. S...
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Streptococcus mutans and certain other oral lactic-acid bacteria were found to have the ability to carry out malolactic fermentation involving decarboxylation of L-malate to yield L-lactic acid and concomitant reduction in acidity. The activity was inducible by L-malate in S. mutans UA159 growing in suspensions or biofilms. The optimal pH for the fermentation was c. 4.0 for both suspensions and...
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Streptokinase is a novel fibrionotic protein produced by several bacterial species. As a therapeutic, streptokinase can be used as thromboembolic disorders where it dissolves a blood clot by the activation of plasminogen to plasmin. In the present study, Bacillus licheniformis used for the production of streptokinase under soya bean as carbon source. The optimum day, pH and temperature were als...
متن کاملAddition of sugar, amino acids and corn steep liquor to cucumber fermentation.
The development of appreciable brine acidity in cucumber salt stock is necessary for curing the cucumbers and maintaining a desirable color during subsequent storage of stock. Several investigators (Le Fevre, 1920,1922; Joslyn, 1929; Fabian et al., 1932; Fellers et al., 1937; Fellers, 1939) recommended the addition of sugar to cucumber fermentations with the object of stimulating the acid formi...
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ژورنال
عنوان ژورنال: Biochemistry & Physiology: Open Access
سال: 2015
ISSN: 2168-9652
DOI: 10.4172/2168-9652.1000178