APPLICATION OF BACILLUS SUBTILIS NATTO AND ITS ECONOMIC BENEFITS ANALYSIS
碩士 === 大同大學 === 生物工程學系(所) === 102 === Natto is a traditional fermented food in Japan which is made by fermenting steamed soybeans with Bacillus subtilis. It is characterized by unique viscous material and flavor. Natto will produce a plenty of active components, including protein, linolenic acid, is...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/pa5r9m |