Production of fibrinolytic enzyme from bacillus amyloliquefaciens by fermentation of chickpeas, with the evaluation of the anticoagulant and antioxidant properties of chickpeas

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 8, 2011, Pages 3957-3963

  Wei, Xuetuan ^a,b,c   Luo, Mingfang ^c,d   Xu, Lin ^b,c   Zhang, Yewei ^c   Lin, Xing ^c   Kong, Peng ^b,c   Liu, Huizhou ^a,b,d  

^a INSTITUTE OF PROCESS ENGINEERING   (China)

^b INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

^c UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^d NONE   (China)

Author keywords

anticoagulation; antioxidant; Bacillus amyloliquefaciens; chickpeas; fibrinolytic enzyme

Indexed keywords

ANTI-COAGULATION; ANTIOXIDANT; BACILLUS AMYLOLIQUEFACIENS; CHICKPEAS; FIBRINOLYTIC ENZYMES;

AMINO ACIDS; BACILLI; BACTERIOLOGY; FERMENTATION; PHENOLS; SODIUM;

ENZYMES;

ANTICOAGULANT AGENT; ANTIOXIDANT; PRIMER DNA; RIBOSOME DNA; RNA 16S;

AMINO ACID SEQUENCE; ARTICLE; BACILLUS; CHICKPEA; CLASSIFICATION; DRUG SCREENING; ENZYMOLOGY; FERMENTATION; FIBRINOLYSIS; GENETICS; MOLECULAR CLONING; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; PHYLOGENY; SEQUENCE HOMOLOGY;

AMINO ACID SEQUENCE; ANTICOAGULANTS; ANTIOXIDANTS; BACILLUS; BASE SEQUENCE; CICER; CLONING, MOLECULAR; DNA PRIMERS; DNA, RIBOSOMAL; DRUG EVALUATION, PRECLINICAL; FERMENTATION; FIBRINOLYSIS; MOLECULAR SEQUENCE DATA; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE HOMOLOGY, AMINO ACID;

BACILLUS AMYLOLIQUEFACIENS; GLYCINE MAX;

EID: 79955012427     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1049535     Document Type: Article

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