Abstract
The main aim of this study is to isolate and characterize fibrinolytic enzyme from Bacillus flexus.
Fish meal of Sardinella longiceps and anchovy was optimized using a two-level full factorial design (25) and response surface methodology. The significant physical factors and nutrient sources (peptone, maltose, and magnesium chloride) were identified by statistical approach. The properties of a purified enzyme including their effect at different temperature, pH and the effect of metal ions were evaluated.
Enzyme yield was improved 3.5 fold than unoptimized medium. Central composite design optimized culture medium enhanced enzyme yield (4711 ± 29.3 U/g of substrate). The fibrinolytic enzyme was highly active at alkaline pH (8.0), 50 °C and the molecular weight was 32 kDa.
From these findings, it concludes that this fibrinolytic enzyme could be a novel potent thrombolytic agent.