Purification and biochemical properties of a fibrinolytic enzyme from Bacillus subtilis-fermented red bean
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference30 articles.
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3. Optimization of media composition for nattokinase production by Bacillus subtilis using response surface methodology;Deepak;Bioresource Technology,2008
4. Purification and characterization of a strong fibrinolytic enzyme (nattokinase) in the vegetable cheese natto, a popular soybean fermented food in Japan;Fujita;Biochemical and Biophysical Research Communications,1993
5. Thrombolytic effect of nattokinase on a chemically induced throbosis model in rat;Fujita;Biological & Pharmaceutical Bulletin,1995
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