Fermentation processes in foods often lead to changes in nutritional and biochemical quality
relative to the starting ingredients. Fermented foods comprise very complex ecosystems …

Fermented foods have unique functional properties imparting some health benefits to
consumers due to presence of functional microorganisms, which possess probiotics …

Thrombosis, a major cause of deaths in this modern era responsible for 31% of all global
deaths reported by WHO in 2017, is due to the aggregation of fibrin in blood vessels which …

Cardiac disorders such as acute myocardial infarction, embolism and stroke are primarily
attributed to excessive fibrin accumulation in the blood vessels, usually consequential in …

Nutraceuticals have taken on considerable significance due to their supposed safety and
possible nutritional and medicinal effects. Pharmaceutical and dietary companies are …

Fibrinolytic enzymes are proteases responsible for cleavage of fibrin mesh in thrombus clots,
which are the primary causative agents in cardiovascular diseases. Developing safe …

Traditional fermented foods of Northeast India and their associated microorganisms were
studied for fibrinolytic activity. A simple and reliable spectrophotometric method to quantify …

Conversion of fibrinogen to fibrin inside blood vessels results in thrombosis, leading to
myocardial infarction and other cardiovascular diseases. In general, there are four therapy …

The present study demonstrates the production and thrombolytic potential of a novel
thermostable thiol-dependent fibrinolytic protease by Bacillus cereus RSA1. Statistical …

Formation of endogenous thrombi in blood vessels is one of the leading causes of death in
our modern life. According to data provided by the World Health Organization (WHO) in …