Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges

Author:

Yao Mingjing12,Yang Yang1,Fan Jing1,Ma Chunmin1,Liu Xiaofei1,Wang Yan1,Wang Bing1,Sun Zhihui1,McClements David Julian3ORCID,Zhang Jiaxiang2,Liu Liping2,Xia Guanghua4,Zhang Na1,Sun Quancai56

Affiliation:

1. School of Food Engineering, Harbin University of Commerce, Harbin, China

2. Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China

3. Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA

4. College of Food Science and Technology, Hainan University, Hainan, China

5. Department of Food Science and Technology, National University of Singapore, Singapore

6. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China

Funder

National Natural Science Foundation of China

Major Science and technology Program of Heilongjiang

National Key Research and Development Program of China

Harbin University of Commerce “young innovative talents” support program

Central financial support for the development of local colleges and Universities

Graduate research and innovation project of Harbin University of Commerce

Key Technology Research and Development Program of Shandong Province (Major Scientific and Technological Innovation Project

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

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