Bioprospecting of soybean for production of nattokinase
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Earth and Planetary Sciences,General Environmental Science
Link
http://link.springer.com/content/pdf/10.1007/s13749-013-0032-8.pdf
Reference19 articles.
1. Venkataraman D, Shailaja I, Madhumitha VS et al (2010) Medium optimization and immobilization of purified fibrinolytic URAK from Bacillus Cereus NK1 on PHB nanoparticles. Enzyme Microb Technol 47:297–304
2. Mine Y, Wong AHK, Jiang B (2005) Fibrinolytic enzymes in Asian traditional fermented food. Food Res Int 38:243–250
3. Sumi H, Hamada H, Tsushima H et al (1986) A novel fibrinolytic enzyme (NK) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet. Experimentia 43:1110–1111
4. Liu J, Xing J, Chang T et al (2005) Optimization of nutritional conditions for NK production by Bacillus natto NLSSE using statistical experimental methods. Process Biochem 40:2757–2762
5. Wang C, Du M, Zheng D et al (2009) Purification and Characterization of NK from Bacillus subtilis Natto B-12. J Agric Food Chem 57(20):9722–9729
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