Fibrinolytic Enzymes in Some Traditional Fermented Foods

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (8): 449-453.

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Fibrinolytic Enzymes in Some Traditional Fermented Foods

SHI Qing-Shan, CHEN Yi-Ben, OU Yang-You-Sheng , XIE Xiao-Bao

Guangdong Institute of Microbiology,Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application

Online:2005-08-15 Published:2011-09-19

Abstract

Abstract: Fibrinolytic enzymes are agents that dissolve fibrin clots. Recently many food derived fibrinolytic enzymes have been found in various traditional asian foods, such as Japanese Natto, Tofuyo, Korean Chungkook-Jang , soy sauce, edible honey mushroom, fermented shrimp paste,and Chinese douchi, and have been purified from these foods. In this paper, physiochemical properties of nattokinase and other fibrinolytic enzyme isolated from douchi or from fermented shrimp paste have been introduced.

Key words: fibrinolytic enzymes, fermented foods, physiochemical properties

SHI Qing-Shan, CHEN Yi-Ben, OU Yang-You-Sheng , XIE Xiao-Bao. Fibrinolytic Enzymes in Some Traditional Fermented Foods[J]. FOOD SCIENCE, 2005, 26(8): 449-453.

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Fibrinolytic Enzymes in Some Traditional Fermented Foods

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