Fibrinolytic bacteria of Indonesian fermented soybean: preliminary study on enzyme activity and protein profile

Autor: Maggy Thenawidjaja Suhartono, Narwastu Puera, Puspo Edi Giriwono, Elisabeth Kezia, Fathma Syahbanu, Raymond Ruby Tjandrawinata

Publikováno v: Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Volume: 40 Supplement 2, Pages: 458-465, Published: 29 MAY 2020
Food Science and Technology, Issue: ahead, Published: 18 MAY 2020

A number of fibrinolytic enzyme producing microorganisms have been identified in various fermented food in Asia, such as from Red Oncom, Tempe, Terasi (Indonesia), Natto (Japan), Douchi, Soy paste (China), Meju, Kimchi, Jeot-gal, Tofuyo, Chungkook-ja

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00c4ba1910e2a57f2a9d6b35c7c527f9
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600458