1) Bacillus natto
纳豆菌
1.
Effects of cryoprotectants and cold shock treatment on the survival rate of Bacillus natto;
保护剂及冷休克处理对纳豆菌冻干后存活率的影响
2.
Optimization of Bacillus natto Fermented from Soybean Dregs by Response Surface Methodology;
响应面法优化以豆渣为基质发酵纳豆菌
3.
High NK activity of Bacillus natto by mutation breeding and study on culture conditions of nattokinase production;
高NK活性纳豆菌的诱变选育及产酶条件的研究
2) Bacillus subtilis natto
纳豆菌
1.
Study on Conditions for Protoplast Production and Regeneration of Bacillus subtilis natto;
纳豆菌原生质体制备与再生条件的研究
2.
Optimal condition for Bacillus subtilis natto fermentation in liquid
纳豆菌液态产酶条件的优化
3.
In this study, we examined the effect of metabolic products of strain Bacillus subtilis AK, selective strain from Bacillus subtilis natto (AK) on NK cell activity.
研究了从纳豆菌(Bacillussubtilis)中筛选得到的AK株的代谢产物经口服后对NK细胞活性的影响。
3) Bacillus natto
纳豆杆菌
1.
The antagonistic effects of Bacillus natto on Candida albicans;
纳豆杆菌对白假丝酵母菌的拮抗作用
2.
Liquid fermentation of Nattokinase by Bacillus natto was investigated.
以纳豆杆菌(Bacillus natto)为出发菌株,对其在黄豆浆为母液培养基的发酵情况进行了研究。
3.
Bacillus natto was mutagenized with ultraviolet, the plus -mutant NP -4 -170 was obtained by screening with transparent zone method and shaking culture method.
以纳豆杆菌为出发菌株(Bacillusnatto),用15W的紫外灯于30cm处照射180s,采用透明圈法初筛和摇瓶培养复筛,获得了一株降解玉米蛋白能力较强的变异菌株NP-4-170。
4) Bacillus subtilis
纳豆杆菌
1.
Screening of Bacillus subtilis and separation of nattokinase from traditional Chinese food Douchi;
豆豉中纳豆杆菌的筛选和纳豆激酶的初步分离
5) TAKAHASHI Bacillus natto
高桥纳豆菌
6) MIYAGI Bacillus natto
宫城纳豆菌
1.
When solid fermentation, only MIYAGI Bacillus natto produced dipicolinic acid (DAP).
高桥和宫城纳豆菌接种于大豆豆渣或大豆煮汁粉培地都能增殖。
补充资料：纳豆菌
纳豆菌｜英语解释：NattouKinase 可以耐胃酸、胆汁及唾液的攻击，是食用菌中可直达大小肠的活菌
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条