Purification and biochemical characterization of a nattokinase by conversion of shrimp shell with Bacillus subtilis TKU007

Author:

Wang San-Lang,Wu Ying-Ying,Liang Tzu-Wen

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Bioengineering,Biotechnology

Reference34 articles.

1. Purification and biochemical characterization of a fibrinolytic enzyme from Bacillus subtilis BK-17;Jeong;World J. Microbiol. Biotechnol.,2001

2. A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese natto; a typical and popular soybean food in the Japanese diet;Sumi;Experientia,1987

3. Purification and characterization of a strong fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto, a popular soybean fermented food in Japan;Fujita;Biochem. Biophys. Res. Commun.,1993

4. Fibrinolysis relating substances in marine creatures;Sumi;Comp. Biochem. Physiol.,1992

5. In vitro and in vivo fibrinolytic properties of nattokinase;Sumi;Thromb. Haemost.,1992

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