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...
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| Autores principales: | , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
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MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/77090cb5066c445281223e3fe8e0c8f3 |
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