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 Bacillus subtilis GUTU09 and Bifidobacterium animalis subsp. lactis BZ25 resulted in a dramatically better sensory and functional...

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Detalles Bibliográficos
Autores principales: Yang, Yun, Lan, Guangqun, Tian, Xueyi, He, Laping, Li, Cuiqin, Zeng, Xuefeng, Wang, Xiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620952/
https://www.ncbi.nlm.nih.gov/pubmed/34828828
http://dx.doi.org/10.3390/foods10112547

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620952/
https://www.ncbi.nlm.nih.gov/pubmed/34828828
http://dx.doi.org/10.3390/foods10112547

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