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Natto bacillus as an oral fibrinolytic agent: nattokinase activity and the ingestion effect of Bacillus subtilis natto
- Sumi, H., Yanagisawa, Y., Yatagai, C., Saito, J.
- Food science and technology research 2004 v.10 no.1 pp. 17-20
- mouth, fibrinolysis, natto, soybean products, Bacillus subtilis var. natto, kinases, menaquinones, biosynthesis, bacterial proteins, extraction, enzyme activity, fibrin, cytolysis, in vivo studies, rats, thrombosis, intravenous injection, protective effect, humans, oral administration, ingestion, cultured product starters, traditional foods, health foods, Japan