TABLE 4.

Fibrinolytic enzymes from microorganisms food products.

Microorganisms	Name of enzyme	Food	References
Bacillus cereus, B. subtilis, B. cereus.	Protease	Indonesian fermented soybean: moromi	Syahbanu et al. (2020)
Bacillus-Genus	N.A.	Brazzaville: Squash	SolokaMabika et al. (2020)
N.A.	N.A.	Japanese fermented food: funazushi	Ito (2020)
N.A.	JP-I (Jotgal protease-I) and JP-II	Korean traditional fermented food: Jotgal	Kim et al. (2020)
Bacillus subtilis DC27	Douchi fibrinolytic enzyme: DFE27	Chinese fermented soybean food: Douchi	Hu et al. (2019)
Bacillus subtilis G8	N.A.	Japanese Fermented Natto Soybeans	Lucy et al. (2019)
Bacillus. velezensis BS2	N.A.	Korean fermented seafood: sea squirt (munggae) jeotgal	Yao et al. (2019)
Xanthomonas oryzae IND3	Protease	Fermented rice	Vijayaraghavan et al. (2019)
Bacillus pumilus BS15	N.A.	Korean fermented sea food: jeotgal	Yao et al. (2018)
Stenotrophomonas sp	Extracellular protease	Indonesian fermented soybean: Oncom	Stephani et al. (2017)
Stenotrophomonas sp	N.A.	Indonesian Fermented Soybean: Oncom	Nailufar et al. (2016)
Bacillus amyloliquefaciens	N.A.	Vietnamese soybean-fermented products	Huy et al. (2016)
Fungus (Neurospora sitophila)	N.A.	Food-grade fungus	Liu et al. (2016)
Bacillus sp. IND7	Protease	Cooked rice	Vijayaraghavan et al. (2016a)
Bacillus cereus IND5	N.A.	Fermented rice	Biji et al. (2016)
Bacillus halodurans IND18	N.A.	Fermented rice	Vijayaraghavan et al. (2016b)
Bacillus subtilis XZI125	N.A.	Fermented soybean meal	Bi et al. (2015)
N.A.	N.A.	Indonesian palm wine: tuak	Johnson et al. (2015)
Bacillus sp	N.A.	Fermented Shrimp Paste	Anh et al. (2015)
Lactococcus lactis, Vagococcus lutrae, V. fluvialis, Weissella thailandensis, B methylotrophicus	N.A.	Fermented soybean foods of North-East India	Thokchom and Joshi (2014)
Bacillus pumilus	N.A.	Indonesian fermented soybean cake: gembus	Afifah et al. (2014)
Bacillus amyloliquefaciens, Bacillus licheniformis	Nattokinase	Spoilt milk and soy flour	Gad et al. (2014)
Bacillus coagulans	N.A.	Indonesian fermented fish products: Terasi and Jambal roti	Prihanto and Firdaus, (2019)
Bacillus amyloliquefaciens CB1	AprECB1	Korean fermented soy food: cheonggukjang	Heo et al. (2013)
Bacillus subtilis FR-33	N.A.	Chinese soy cheese doufuru	Chen et al. (2013)
Virgibacillus sp. SK37	Proteinase	Brewery Yeast Sludge	Lapsongphon et al. (2013)
Bacillus subtilis WRL101	Nattokinase WRL101	Doenjang	Park et al. (2013)
Bacillus subtilis	Subtilisin-like serine protease	Fermented natto-red bean	Chang et al. (2012)
Bacillus subtilis LD-8547	Douchi fibrinolytic enzyme (DFE)	Chinese soybean-fermented food: Douchi	Yuan et al. (2012)
Aspergillus oryzae KSK-3	Serine protease	Rice koji	Shirasaka et al. (2012)
Bacillus amyloliquefaciens MJ5-41	AprE5-41	Korean fermented soy product: Meju	Jo et al. (2011)
Bacillus amyloliquefaciens	N.A.	Chinese soybean paste	Wei et al. (2011)
Bacillus subtilis DC33	Subtilisin-like serine protease: subtilisin FS33	Chinese soybean-fermented food: Ba-bao Douchi	Wang et al. (2006)
Bacillus sp	N.A.	Korean fermented soybean paste	Ok and Choi (2005)

N.A., not available.