natto

Study on the impact of natto fibrinolytic activity by different drying methods

不同干燥方式对纳豆纤溶活性影响的研究

Study on culture conditions of antimicrobial substances produced by Bacillus natto

纳豆菌产抗菌物质培养条件的研究

Primary Study on the Kinetic Analysis of Bacillus Natto Fermentation

纳豆菌发酵动力学研究初探

Studies on Technology for Compound Producing Bacillus natto Preparations by Solid State Fermentation

固态发酵生产复合纳豆芽孢杆菌制剂

Study on the antioxidative activity and effects on experimental hyperlipidemia of natto extract

纳豆粗提物抗兔高脂血症及抗氧化作用的研究

18 rabbits were divided into 3 groups : model group , natto extract group and control group .

18只日本大耳白兔随机分为3组，即正常对照组、模型组、纳豆粗提物组。

A new study on Fermentation of corn gluten meal by Bacillus natto

利用纳豆杆菌发酵玉米蛋白粉新工艺研究

Optimization of Solid Fermentation Culture Medium of Bacillus Natto

纳豆芽孢杆菌固态发酵培养基的优化

A Study on Biological Properties of Bacillus natto

纳豆菌生物学特性研究

Studies on the Mixed Fermentation Technique of Natto

纳豆混合发酵技术研究

The drying methods have a direct impact on the fibrinolytic activity of natto .

干燥方式对纳豆纤溶活性有直接的影响。

Research and Application Advances in Bacillus natto

纳豆菌的研究和应用

Dynamic analysis on the fermentation process of milk thistle meal by Bacillus natto

纳豆菌发酵水飞蓟粕过程的动态分析

Solid Fermentation and Drying Technology of Feeding Bacillus Natto

饲用纳豆芽孢杆菌固体发酵和干燥工艺研究

Natto is a kind of fermented food with a variety of nutrition and health functions .

纳豆是一种具有丰富营养和多种保健功能的发酵食品。

Natto is a kind of traditional food in Japan , it has many sanitarian functions .

纳豆是日本的一种传统性食品，近年研究发现其具有许多保健功能。

In indirect ELISA , two monoclonal antibodies were specific for Bacillus natto .

经间接ELISA反应证实，所获得的纳豆激酶单克隆抗体是特异性针对纳豆芽孢杆菌的。

Study on the preparating technics of protein powder from natto

纳豆多肽蛋白粉制备工艺的研究

The preparation for functional food of natto

功能性食品&纳豆的研制

Culture Condition Optimization of Strain Seed Liquid of Natto Kinase-Producing Bacillus subtilis

产纳豆激酶枯草芽孢杆菌种子液培养条件的优化

A new processing technology using Aspergillus oryzae and Bacillus natto for Natto was studied .

研究了一种采用米曲霉、纳豆芽孢杆菌混合发酵技术制作纳豆的新工艺。

Comparative Study of Enzyme-Producing Ability of Nine Natto Subtilis Strains

9株纳豆菌产酶活力的比较研究

Optimization of Medium for Inhibition of Bacillus natto to Escherichia coli in vitro

纳豆菌体外抑制大肠杆菌的培养基优化

Research on Purification and Fibrinolytic Activity Assay of Natto kinase from Natto

纳豆激酶分离纯化及纤溶活性研究

Screening of Bacillus Natto for high efficient degradation of crude protein in corn gluten meal

高效降解玉米黄粉中粗蛋白的菌种纳豆杆菌的选育

Medium Optimization for Lipopeptide Produced by Bacillus natto TK-1 Using Response Surface Methodology

利用响应面法优化BacillusnattoTK-1产脂肽发酵培养基

Development of natto food

纳豆食品的研制

It was concluded that Bacillus natto was an excellent microbial feed additive .

结果提示，纳豆芽孢杆菌是优良的饲用微生物添加剂。

Studies on the antimicrobial substances produced by bacillus subtilis var . natto

纳豆菌生产抗菌物质的研究

Determination on Degradation Condition of Phytic Acid in Rice Bran Fermented by Bacillus Natto

纳豆芽孢杆菌发酵米糠中植酸降解的测定