Study on the fermentation conditions for producing nattokinase and its improvement conditions of thermal stability
碩士 === 南台科技大學 === 生物科技系 === 93 === Bacillus subtilis natto was isolated from commercial natto. The effects of carbon sources, nitrogen sources, inoculum size and cultivation temperature were investigated producing for nattokinase from Bacillus subtilis natto. The major composition and fermentation c...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/35914608940449575877 |