A Newly Derived Protein From Bacillus subtilis natto With Both Antithrombotic and Fibrinolytic Effects

Natto, steamed soybeans fermented by Bacillus subtilis natto, is a traditional Japanese food. We derived a purified protein layer, called NKCP as a trade mark, from B. subtilis natto fermentation. In the present study, we examined the fibrinolytic and antithrombotic effects of NKCP and identified it...

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Main Authors: Kazunobu Omura (Author), Masahito Hitosugi (Author), Xia Zhu (Author), Masashi Ikeda (Author), Hiroaki Maeda (Author), Shogo Tokudome (Author)
Format: Book
Published: Elsevier, 2005-01-01T00:00:00Z.
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3rd Floor Main Library

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Call Number: A1234.567
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