A Correlation Between Fibrinolytic Activity and Microflora in Korean Fermented Soybean Products |
김동호
(한국원자력연구소 방사선식품ㆍ생명공학연구팀)
송현파 (한국원자력연구소 방사선식품ㆍ생명공학연구팀) 김기연 (대전보건대학 전통조리과) 김정옥 (세종대학교 생활과학과) 변명우 (한국원자력연구소 방사선ㆍ식품생명공학연구팀) |
1 |
Potent fibrinolytic enzyme from the lysate of Katsuwonus pelamis digestive tract (Shiokara): purification and characterization
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DOI ScienceOn |
2 |
New solid-state fermentation process for repeated batch production of fibrinolytic enzyme by Fusarium oxyporum
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DOI ScienceOn |
3 |
Basic principles in thrombolysis: regulatory role of plasminogen
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DOI ScienceOn |
4 |
Studies on the model systems of Korean traditional soy sauce using the soybean cereals fermented
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5 |
Angiotensin and vascular fibrinolytic balance
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DOI ScienceOn |
6 |
Fermentation characteristics of whole soybean Meju model system inoculated with 4 Bacillus strains
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7 |
Some features of intestinal absorption of intact fibrinolytic enzyme III-1 from Lumbricus rubellus
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DOI ScienceOn |
8 |
Purification and characterization of two fibrinolytic enzyme from a marine green alga, Codium latum
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9 |
A fibrinolytic enzyme from a marine green alga, Codium latum
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DOI ScienceOn |
10 |
A nove fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto: a typical and popular soybean food in the Japanese diet
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DOI ScienceOn |
11 |
Purification and biochemical characterization of F <TEX>$Ⅱ_a,$</TEX>a fibrinolytic enzyme from Agkistrodon acutus venom
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DOI ScienceOn |
12 |
Isolation and characterization of a bacterium from Korean soy paste Doenjang producing inhibition of angiotensin converting enzyme
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13 |
Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase
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DOI ScienceOn |
14 |
Transport of nattokinase across the rat intestinal tract
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DOI ScienceOn |
15 |
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16 |
Bacillopeptidase F of Bacillus subtilis: Purification of the protein and cloning of the gene
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17 |
The molecular basis of blood coagulation
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DOI ScienceOn |
18 |
Plasminogen zctivators and their inhibitors
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DOI |
19 |
Effect of α₂M on earthworm fibrinolytic enzyme III-1 from Lumbricus rubellus
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DOI ScienceOn |
20 |
Medium optimization for fibrinolytic enzyme production by Bacillus subtilis KCK-7 isolated from Korean traditional Chungkookjang
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과학기술학회마을 |
21 |
Survey on the manufacturing process of traditional meju for and of kanjang (Korean soy sauce)
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과학기술학회마을 |
22 |
Characteristics of meju and its microorganisms. 1st Symposium and Expo for Soybean Fermentation Foods
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23 |
Biochemical characterization of a thrombin-like enzyme and a fibrinolytic serine protease from snake(Agkistrodon saxatilis) venom
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DOI ScienceOn |
24 |
Cloning, genetic organization, and characterization of a structural gene encoding bacillopeptidase F from Bacillus subtilis
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25 |
Purification and characterization of a strong fibrinolytic enzyme (nattokinase) in the vegetabel cheese Natto, a popular soybean fermented food in Japan
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DOI ScienceOn |
26 |
Purification and characterization of a novel fibrinolytic enzyme from Bacillus sp. KA38 originated from fermented fish
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DOI ScienceOn |
27 |
Isolation of fibrinolytic enzyme producing strains from Kimchi
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28 |
Nucleotide sequence of the subtilisin NAT gene, aprN, of Bacillus subtilis (natto)
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DOI ScienceOn |
29 |
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30 |
Purification and characterization of a fibrinolytic enzyme produced by Bacillus amyloliquefaciens DC-4 screened from douchi, a traditional Chinese soybean food
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31 |
Purification and characterization of a fibrinolytic enzyme produced from Bacillus sp. strain CK II-4 screened from Chungkook-Jang
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32 |
Plasma fibrinolysis after intraduodenal administration of urokinase in rats
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33 |
Isolation of Bacillus strains screting fibrinolytic enzymes from Doen-Jang
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