Purification and characterization of a fibrinolytic enzyme produced by Bacillus amyloliquefaciens DC-4 screened from douchi, a traditional Chinese soybean food

Comparative Biochemistry and Physiology - B Biochemistry and Molecular Biology

Volumn 134, Issue 1, 2003, Pages 45-52

  Peng, Yong ^a   Huang, Qing ^a   Zhang, Ren Huai ^a   Zhang, Yi Zheng ^a  

^a SICHUAN UNIVERSITY   (China)

Author keywords

Bacillus amyloliquefaciens; Chinese soybean food; Douchi; Fibrinolytic enzyme; Nattokinase; Purification; Serine protease; Thrombolysis

Indexed keywords

BENZYLSULFONYL FLUORIDE; PLASMIN; SERINE PROTEINASE; SUBTILISIN;

AMINO TERMINAL SEQUENCE; ARTICLE; BACILLUS; BACILLUS AMYLOLIQUEFACIENS; BACILLUS SUBTILIS; CONTROLLED STUDY; ENZYME ANALYSIS; ENZYME ISOLATION; ENZYME PURIFICATION; GENE SEQUENCE; ISOELECTRIC FOCUSING; MOLECULAR WEIGHT; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; SOYBEAN; SUPERNATANT; TEMPERATURE;

BACILLUS AMYLOLIQUEFACIENS; BACILLUS SUBTILIS; BACILLUS THURINGIENSIS; GLYCINE MAX;

EID: 0037229448     PISSN: 10964959     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1096-4959(02)00183-5     Document Type: Article

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