A novel fibrinolytic enzymes from the Korean traditional fermented food—Jotgal: Purification and characterization-Reference-Cited by-同舟云学术

A novel fibrinolytic enzymes from the Korean traditional fermented food—Jotgal: Purification and characterization

Published:2020-05-28 Issue:7 Volume:44 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Kim Cholho¹,Ri Kwangok¹,Choe Sunil¹²^ORCID

Affiliation:

1. Biological Industry Research Center High‐Technology Development Institution Kim Il Sung University Pyongyang DPR Korea

2. School of Management Harbin Institute of Technology Harbin China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13255

Reference33 articles.

1. Thrombolytic activity of fibrinolytic enzyme from black soybean tempeh (Glycine soja Sieb. Et Zucc) fermented by Rhizopus oligosporus FNCC 6010;Achmad T. P.;Research Journal of Pharmaceutical, Biolological and Chemical Sciences,2017

2. Fibrinolytic enzymes from a newly isolated marine bacteriumBacillus subtilisA26: characterization and statistical media optimization

3. A novel fibrinolytic serine metalloprotease from the marine Serratia marcescens subsp. sakuensis: Purification and characterization

4. The fibrin plate method for estimating fibrinolytic activity

5. Herinase: A Novel Bi-functional Fibrinolytic Protease from the Monkey Head Mushroom, Hericium erinaceum

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