Production, purification and characterization of a milk clotting enzyme from Bacillus methanolicus LB-1
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چکیده
منابع مشابه
Purification and Characterization of Milk Clotting Enzyme Produced by Rhizomucor Rmiehei
Milk clotting enzyme (M CE) produced by: Rhizomucor miehei was purified and characterized.The enzyme was purified 220.29-fold with specific activity about 14444.2 U/mg protein byultrafiltration, ammonium sulfate fractionation, Sephacryl S-300 chromatography. The maximumenzyme activity was at 65°C.The milk clotting activity was decreased steadily as pH is increased and indicated maximumactivity ...
متن کاملpurification and characterization of milk clotting enzyme produced by rhizomucor rmiehei
milk clotting enzyme (m ce) produced by: rhizomucor miehei was purified and characterized.the enzyme was purified 220.29-fold with specific activity about 14444.2 u/mg protein byultrafiltration, ammonium sulfate fractionation, sephacryl s-300 chromatography. the maximumenzyme activity was at 65°c.the milk clotting activity was decreased steadily as ph is increased and indicated maximumactivity ...
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BACKGROUND & OBJECTIVE Treatment of thromboembolic vascular disease has relied on anticoagulants. However, recognition that lysis of preformed fibrin could be accomplished in vivo by a process involving the conversion of inactive plasminogen to active plasmin enzyme led to an alternative enzyme-based approach. The drugs used for this therapy are called the fibrinolytic enzymes. In this study we...
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Suitable medium for production of milk clotting enzyme (MCE) by Bacillus subtilis (natto) Takahashi in submerged liquid-state fermentation was screened, the nutrient factors affecting MCE production was optimized by response surface methodology. The MCE production by B. subtilis (natto) Takahashi was increased significantly by 428% in the optimal medium developed. The MCE was filtered and conce...
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Blood clots are formed from fibrinogen by thrombin and are lysed by plasmin, which is activated from tissue plasminogen activator. It was developed for the treatment of thrombosis because of its efficacy and strong affinity to fibrin. Due to the expense and undesirable side effects such as gastrointestinal bleeding, allergic reaction, and resistance to repercussion. Therefore the search for thr...
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ژورنال
عنوان ژورنال: Food Science and Biotechnology
سال: 2019
ISSN: 1226-7708,2092-6456
DOI: 10.1007/s10068-018-0539-2