Studies on a Fibrinolytic Enzyme from Bacillus species

Two species of Bacillus, namely, Bacillus amyloliquefaciens and Bacillus licheniformis, isolated from spoilt milk and soy flour, respectively, exhibited fibrinolytic enzyme (Nattokinase) activity. In the laboratory scale studies, of these two cultures, B. amyloliquefaciens produced the Fibrinolytic enzyme in higher quantities, 28.98 FU/mL, compared to 26.63 FU/mL in B. licheniformis. The maximal activities were obtained after 72 h. The optimum conditions at laboratory for maximal production of the fibrinolytic (Nattokinase) enzyme were: pH 7.2, temperature 37 C and agitation 200 rpm. In scale up trials in a 7 L fermentor, the fibrinolytic activity of B. amyloliquefaciens was 55.6 at 72 h. The molecular weight of the enzyme was estimated to be about 38 kDa. The enzyme had exhibited excellent blood clot dissolving property and therefore may be considered for further scale up and commercial exploitation. Keywords: Bacillus amyloliquefaciens, Bacillus licheniformis, Commercial Prospects, Fibrinolytic Enzyme, Nattokinase