Therapeutic and Anti-Thrombotic Properties of Some Naturally Fermented Soybean Foods of the Eastern Himalayas

Naturally fermented soybean foods have anti-thrombotic properties due to the presence of microbial fibrinolytic enzymes. However, enzyme-producing bacteria from naturally Eastern Himalayas viz. kinema, grep-chhurpi, peha, peron namsing, peruñyaan and bemerthu not been screened yet. Therefore, this study aims screen these also assess their therapeutic such as antioxidant, anti-inflammatory, flavones, isoflavones, anti-obesity anti-diabetic samples. A total 877 were isolated, out which Bacillus subtilis (ten strains), B. velezensis (three inaquosorum (two strains) halotolerans (one strain) showed enzyme activity ranging 775.70 U/mL 1230.61 U/mL, with a blood clot-degrading property more than 50%. remarkable DPPH radical scavenging (>50%), flavone (278.98 ± 7.06 µg QE/g) isoflavone (394.13 11.68 GEN/g) contents observed. The Himalayan shown anti-thrombotic, indicating values.