“…Other microorganisms such as algae, fungi, and fermented foods have also been used to obtain fibrinolytic enzymes by either using different fermentation methods or aqueous two phase systems (Nascimento et al, 2016;Meshram et al, 2017). Algae are sources for fibrinolytic enzymes that belong to proteases, metalloproteases, and tissue-type plasminogen activator (Choi et al, 2013;Kim et al, 2013;Moon et al, 2014;Kang et al, 2016;Min et al, 2016;Silva et al, 2018;de Barros et al, 2020) (Table 2); while fungi are important sources for fibrinolytic enzymes that belong to proteases, metalloproteases and metalloendopeptidase (Rovati et al, 2009;Choi et al, 2011;Kim et al, 2011;Liu et al, 2012;Palanivel et al, 2013;Ahmad et al, 2014;Liu et al, 2014;Kotb et al, 2015;Shukor et al, 2015;Meshram et al, 2016;Nascimento et al, 2016;Meshram et al, 2017;Liu et al, 2017;da Silva et al, 2019) (Table 3).…”