Purification and characterization of a novel, highly potent fibrinolytic enzyme from Bacillus subtilis DC27 screened from Douchi, a traditional Chinese fermented soybean food-Reference-Cited by-同舟云学术

Purification and characterization of a novel, highly potent fibrinolytic enzyme from Bacillus subtilis DC27 screened from Douchi, a traditional Chinese fermented soybean food

Published:2019-06-25 Issue:1 Volume:9 Page:
ISSN:2045-2322
Container-title:Scientific Reports
language:en
Short-container-title:Sci Rep

Author:

Hu Yuanliang,Yu Dan,Wang Zhaoting,Hou Jianjun,Tyagi Rohit,Liang Yunxiang,Hu Yongmei

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/s41598-019-45686-y.pdf

Reference47 articles.

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2. Kotb, E. Activity assessment of microbial fibrinolytic enzymes. Appl Microbio Biot. 97, 6647–6665, https://doi.org/10.1007/s00253-013-5052-1 (2013).

3. Townsend, N. et al. Cardiovascular disease in Europe-epidemiological update 2015. Eur Heart. 36, 2696–2705, https://doi.org/10.1093/eurheartj/ehv428 (2015).

4. Wang, C. T. et al. Purification and characterization of a fibrinolytic enzyme of Bacillus subtilis DC33, isolated from Chinese traditional Douchi. J Ind Microbiol Biot. 33, 750–758, https://doi.org/10.1007/s10295-006-0111-6 (2006).

5. Yuan, J. et al. Thrombolytic effects of Douchi fibrinolytic enzyme from Bacillus subtilis LD-8547 in vitro and in vivo. Bmc Biotechnol. 12, 36, https://doi.org/10.1186/1472-6750-12-36 (2012).

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