Molecular analysis of a fibrin-degrading enzyme from Bacillus subtilis K2 isolated from the Indonesian soybean-based fermented food moromi
Author:
Funder
Kementerian Riset, Teknologi dan Pendidikan Tinggi
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Molecular Biology,General Medicine
Link
https://link.springer.com/content/pdf/10.1007/s11033-020-05898-2.pdf
Reference50 articles.
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2. Chen YJ, Wu KP, Kim S, Falzon L, Inouye M, Baum J (2008) Backbone NMR assignments of DFP-inhibited mature subtilisin E. Biomol NMR Assign 2(2):131–133. https://doi.org/10.1007/s12104-008-9103-y
3. Sumi H, Hamada H, Tsushima H, Mihara H, Muraki H (1987) A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese natto, a typical and popular soybean food in the Japanese diet. Experentia 43(10):1110–1111. https://doi.org/10.1007/bf01956052
4. Kim GM, Lee AR, Lee KW, Park JY, Park AY, Chun J, Cha J, Song YS, Kim JH (2009) Characterization of a 27 kDa fibrinolytic enzyme from Bacillus amyloliquefaciens CH51 isolated from cheonggukjang. J Microbiol Biotechnol 19(9):997–1004. https://doi.org/10.4014/jmb.0811.600
5. Wei X, Luo M, Xu L, Zhang Y, Lin X, Kong P, Liu H (2011) Production of fibrinolytic enzyme from Bacillus amyloliquefaciens by fermentation of chickpeas, with the evaluation of the anticoagulant and antioxidant properties of chickpeas. J Agric Food Chem 59:3957–3963. https://doi.org/10.1021/jf1049535
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