Studies on NattoKinase Production by Bacillus subtilis
碩士 === 大葉大學 === 生物產業科技學系碩士在職專班 === 93 === Bacillus subtilis var. natto with the high activity of nattokinase (NK), which can degrade fibrin, was isolated from commercial natto foods of Japanese. It was found that the optimum composition of the culture medium for high NK activity was investigated to...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/20456332336281627065 |