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Volumn 56, Issue 4, 2008, Pages 1451-1457
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Purification and characterization of a novel fibrinolytic enzyme from Bacillus sp. nov. SK006 isolated from an Asian traditional fermented shrimp paste
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Author keywords
Bacillus sp. nov. Sk006; Characterization; Fibrinolytic enzyme; Purification
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Indexed keywords
ENZYME INHIBITOR;
FLAVORING AGENT;
PLASMIN;
PLASMINOGEN;
PROTEINASE;
AMINO ACID SEQUENCE;
ANIMAL;
ARTICLE;
BACILLUS;
CHEMISTRY;
ENZYME ACTIVATION;
ENZYME SPECIFICITY;
ENZYMOLOGY;
FERMENTATION;
FIBRINOLYSIS;
FOOD CONTROL;
GEL CHROMATOGRAPHY;
ISOLATION AND PURIFICATION;
METABOLISM;
MOLECULAR GENETICS;
MOLECULAR WEIGHT;
PENAEIDAE;
PH;
POLYACRYLAMIDE GEL ELECTROPHORESIS;
TEMPERATURE;
AMINO ACID SEQUENCE;
ANIMALS;
BACILLUS;
CHROMATOGRAPHY, GEL;
ELECTROPHORESIS, POLYACRYLAMIDE GEL;
ENDOPEPTIDASES;
ENZYME ACTIVATION;
ENZYME INHIBITORS;
FERMENTATION;
FIBRINOLYSIS;
FLAVORING AGENTS;
FOOD MICROBIOLOGY;
HYDROGEN-ION CONCENTRATION;
MOLECULAR SEQUENCE DATA;
MOLECULAR WEIGHT;
PENAEIDAE;
PLASMIN;
PLASMINOGEN;
SUBSTRATE SPECIFICITY;
TEMPERATURE;
BACILLUS SP.;
DECAPODA (CRUSTACEA);
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EID: 40549119107
PISSN: 00218561
EISSN: None
Source Type: Journal
DOI: 10.1021/jf0713410 Document Type: Article |
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Times cited : (64)
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References (34)
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