Fermented foods are defined as foods or beverages produced through controlled microbial
growth, and the conversion of food components through enzymatic action. In recent years …

After thousands of years of evolution and development, traditional fermented soybean foods,
with their unique charm, have gained a stable place in the global market. With the explosive …

Thrombosis has threatened human health in past decades. Bacillus nattokinase is a
potential low-cost thrombolytic drug without side-effects and has been introduced into the …

The demand of enzymes in industrial sectors is increasing rapidly due to their economical
and ecological advantages. Micro-organisms produce different types of extracellular …

Nattokinase (NK, also known as subtilisin NAT)(EC 3.4. 21.62) is one of the most
considerable extracellular enzymes produced by Bacillus subtilis natto. The main interest …

Fibrinolytic enzymes are proteases responsible for cleavage of fibrin mesh in thrombus clots,
which are the primary causative agents in cardiovascular diseases. Developing safe …

Background Erythritol is a natural sweetener that is used in the food industry. It is produced
as an osmoprotectant by bacteria and yeast. Due to its chemical properties, it does not …

Nattokinase (NK) is an alkaline serine protease with strong thrombolytic activity produced by
Bacillus spp. or Pseudomonas spp. It is a potential therapeutic agent for thrombotic diseases …

With the dramatic increase in mortality of cardiovascular diseases (CVDs) caused by
thrombus, this has sparked an interest in seeking more effective thrombolytic drugs or …

Poly-γ-glutamic acid (γ-PGA) and nattokinase (NK) are the main substances produced by
Bacillus subtilis natto in solid-state fermentation and have wide application prospects. We …