Study on the production and stability of nattokinase by solid state fermentation and submerged culture
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 93 === In this study, 65 Bacillus spp. had been isolated from Bacillus stock of Food Industry Research And Development Institute, soil, water, rice straw, Japanese commercial natto and other natto products. First, plasminogen-free fibrin plate method was used to pick...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/56981589558555874234 |