Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges-Reference-Cited by-同舟云学术

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

Published:2022-10-31 Issue: Volume: Page:1-26
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Yao Mingjing¹²,Yang Yang¹,Fan Jing¹,Ma Chunmin¹,Liu Xiaofei¹,Wang Yan¹,Wang Bing¹,Sun Zhihui¹,McClements David Julian³^ORCID,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

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2134980

Reference186 articles.

1. Proteomics study of extracellular fibrinolytic proteases fromBacillus licheniformisRO3 andBacillus pumilus2.g isolated from Indonesian fermented food

2. Purification and Characterization of a Fibrinolytic Enzyme from Bacillus pumilus 2.g Isolated from Gembus, an Indonesian Fermented Food

3. Abstract W P262: Neuroprotective Effect of Nattokinase Mediated by Inhibition of Platelet Aggregation and Thrombosis in Photothrombotic Stroke

4. Enhanced thermostability and antioxidant activity of Nattokinase by biogenic enrichment of selenium

5. Optimization of fibrinolytic enzyme production by Bacillus subtilis DC-2 in aqueous two-phase system (poly-ethylene glycol 4000 and sodium sulfate)

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