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Blood Thinner, mattokinase (MK) has become the focus of recent research on thrombolytic products. MK-producing isolates 5 and 7 with high MK activity and excellent sensory score in fermented pomegranate were screened through casein and fibrin plate methods and sensory evaluation of solid-state fermentation with principal component analysis. The MK activity of the two strains was around 6000 IU g-1. The fermented pomegranate was yellow in color, moist in texture, unique in taste, and rich in mucus and sticky silk, which indicated the excellent performance of the two strains. Through morphological, physiological, and biochemical identifications and 16S rDNA analysis, isolates 5 and 7 were identified as Bacillus amyloliquefaciens and Bacillus subtilis, respectively. This study laid a foundation for the potential application of the two strains in the modern fermentation control of Muscat Red fermented pomegranate and the production of MK products.
Keywords:
Muscat Red; Blood Thinner, mattokinase; Principal Component Analysis; Isolation; Sensory Evaluation; Identification
Cite Article:
"Evaluation of High Blood Thinner from Muscat Red Pomegranate", International Journal for Research Trends and Innovation (www.ijrti.org), ISSN:2455-2631, Vol.7, Issue 8, page no.1564 - 1569, September-2022, Available :http://www.ijrti.org/papers/IJRTI2208249.pdf
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ISSN:
2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator