ArticleThe protein journal2021
Fibrinolytic and ACE Inhibitory Activity of Nattokinase Extracted from Bacillus subtilis VITMS 2: A Strain Isolated from Fermented Milk of Vigna unguiculata.
Article in The protein journal, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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Who cites it
11 citing papers in PubMed.
- Enhanced production of Nattokinase by Bacillus aryabhattai RP6 isolated from fermented Brassica oleracea.BMC biotechnology · 2026Article
- Enzymatic Properties and Multifunctional Applications of a Novel Extracellular Cold-Active Alkaline Protease from Stenotrophomonas maltophilia Strain TK-4.Applied biochemistry and biotechnology · 2026Article
- Statistical optimization of fermentation conditions for enhanced production of Nattokinase from Bacillus subtilis MM26.BMC biotechnology · 2026Article
- Enhancing natto quality by co-fermentation withFood chemistry: X · 2026Article
- Hyperproduction of nattokinase from Bacillus subtilis VIT MS2 using random mutagenesis and statistical optimization through central composite design.BMC microbiology · 2025Article
- Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications.Nutrients · 2025Review
- Review
- Modeling andHeliyon · 2023Article
- Characterization of a Nattokinase from the Newly Isolated Bile Salt-ResistantFoods (Basel, Switzerland) · 2022Article
- Biotechnology, Bioengineering and Applications ofBiomolecules · 2022Review
- Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The current research work aims at optimization, production, purification and evaluation of fibrinolytic extracellular protease from Bacillus subtilis VITMS2 isolated from fermented milk of Vigna unguiculata. The optimal production was achieved at 4.0% inoculum, pH7.0, 30 °C with (1% w/v) sucrose, (2% w/v) soya bean meal and (2% w/v) malt extract and 10 mM of CaCl
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Registered trials
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