Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of <i>Bacillus subtilis</i> GUTU09 and <i>Bifidobacterium animalis subsp. lactis</i> BZ25 resulted in a drama...
Guardado en:
Autores principales: | , , , , , , |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
MDPI AG
2021
|
Materias: | |
Acceso en línea: | https://doaj.org/article/77090cb5066c445281223e3fe8e0c8f3 |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|