<![CDATA[Fibrinolytic enzymes have attracted considerable attention as potential alternatives to conventional thrombolytic agents because they degrade fibrin, a major structural component of blood clots. Fermented seafood products are promising sources of protease-producing microorganisms; however, fermented bamboo clam (Solen sp.) rusip remains underexplored as a source of bacteria with fibrinolytic potential. This study aimed to isolate and screen protease-producing bacteria from this product and to evaluate the fibrinolytic, thrombolytic, and whole-blood clotting-time effects of a crude extracellular preparation from the selected isolate. Eight bacterial isolates were recovered, and isolate SF-4 exhibited the highest proteolytic activity, was selected for further evaluation. Based on 16S rRNA gene sequencing, SF-4 was assigned to the Bacillus cereus group. The crude extracellular preparation was obtained after cultivation at 37°C for 72 h and was assessed using fibrin agar, a blood clot-lysis assay, and a whole-blood clotting-time assay. The preparation showed a fibrinolytic index of 1.33 ± 0.17, produced 13.51 ± 2.72% clot lysis, and prolonged whole-blood clotting time to 9.30 ± 0.26 min (mean ± SD, n = 3). Differences among treatments were performed using one-way ANOVA. These findings provide preliminary functional evidence of fibrinolysis-related activity in a bacterium from fermented bamboo clam rusip. However, toxin-gene screening, quantitative haemolysis testing, activity normalisation, and pathway-specific coagulation assays were not performed.]]>
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