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: | Cyuan-Sheng Su, 蘇全生 |
---|---|
Other Authors: | Ruey-Lang Chang |
Format: | Others |
Language: | zh-TW |
Published: |
2005
|
Online Access: | http://ndltd.ncl.edu.tw/handle/56981589558555874234 |
Similar Items
-
Study on the production of nattokinase by submerged culture of Bacillus subtilis
by: Chun-Hsing Lin, et al.
Published: (2015) -
Production of Nattokinase by Fed-batch Fermentation
by: Chiung-yi Fan, et al.
Published: (2006) -
Optimized Nattokinase Activity of Fermented Soymilk with Bacillus subtilis natto
by: Reui-Chi Su, et al.
Published: (2008) -
Studies on NattoKinase Production by Bacillus subtilis
by: Wei-Ti Su, et al.
Published: (2005) -
Nattokinase fermentation media development and optimization
by: Lee-Chun Peng, et al.
Published: (2007)