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Fibrin is a protein that forms in the blood clots after trauma or injury. This is essential to stop blood loss. There are more than twenty enzymes in the body that assist in clotting of the blood, while only one that can break the clot down. It is an endogenously produced fibrinolytic enzyme called plasmin. Streptokinase is an extracellular metallo-enzyme produced by beta-haemolytic streptococcus and is used as an effective and cheap clot-dissolving medication in some cases of myocardial infarction (heart attack) and pulmonary embolism. It belongs to a group of medications known as fibrinolytics. Fibrinolytic enzymes can be found in a variety of foods, such as Japanese Natto, Tofuyo, Korean Chungkook-Jang soy sauce, and edible honey mushroom. Fibrinolytic enzymes producing Aspergillus japonicum KSS 05 strain were screened for the production by fibrin plate assay method. The maximum zone of fibrin hydrolysis were found 6 mm diameter. Further the Aspergillus japonicum KSS 05 were employed for the production by submerged fermentation and it showed 235 IU by pH 6, temperature 30 0 C and 1 ml inoculums size. Key words: Fermentation kinetics, effect of pH, fibrinolytic enzymes and fibrin

SCREENING AND BIOSYTNTHESIS OF FIBRINOLYTIC ENZYME FROM ASPERGILLUS JAPONICUM