Abstract As thromolytic therapy is a safe and effective way to cure thrombotic diseases, it is important to develop safe, effective and cheap therapeutic thromolytic agent, such as food-sourced fibrinolytic enzyme, to prevent and cure thrombotic diseases. In recent years, several fibrinolytic enzymes resources have been found in some Asian traditional fermented foods, such as Japanese natto, Korea Chungkook-Jang, Chinese Douchi and fermented shrimp paste. In this paper, the research and development of fibrinolytic enzymes of Asian fermented food is reviewed.
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