| 1. | Studies on the liquid fermentation for nattokinase by bacillus natto
纳豆菌液体发酵生产纳豆激酶的研究 |
| 2. | Study on the optimization of nattokinase liquid fermentation by bacillus natto
纳豆激酶液体发酵条件研究 |
| 3. | Solid fermentation conditions for bacillus natto and product composition analysis
纳豆菌固体发酵条件及产品成分分析 |
| 4. | The present situation and developmental tendency of antimicrobial functions of bacillus natto
纳豆菌抗菌作用的研究现状与展望 |
| 5. | Conclusion the activity of amylase from 4 bacteria was : bacillus cereus > bacillus natto > bacillus subtilis > bacillus licheniformis
结论4种常见芽胞杆菌产淀粉酶能力依次为：蜡样芽胞杆菌纳豆芽胞杆菌枯草芽胞杆菌地衣芽胞杆菌。 |
| 6. | The effect of liquid fermentation on enzyme activity of nattokinase produced by bacillus natto no . 137 strain was studied , and intensive studies on the purification and characterization of nattokinase were conducted in this thesis
在考察了该菌株各项发酵条件之后，确定bn - 137菌株的最佳发酵温度为35 ，初始发酵ph值为8 . 0 ，最佳发酵终止时间为60小时。 |
| 7. | Objective in order to look for the effective microecological bacteria for the different microbial preparation and feed additive , we investigated the differences of amylase between bacillus licheniformis , bacillus subtilis , bacillus cereus , and bacillus natto
摘要目的探索常见4种微生态制剂菌种地衣芽胞杆菌、枯草芽胞杆菌、蜡样芽胞杆菌和纳豆芽胞杆菌产生淀粉酶的能力，以筛选和研制动物微生态制剂和饲料添加剂的使用菌种。 |
