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: | , , , , , |
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| Format: | Book |
| Published: |
Elsevier,
2005-01-01T00:00:00Z.
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