1.
The Study on the Isolation of Bacillus Subtilis Natto Strains and the Activity of Nattokinase
纳豆芽孢杆菌分离及纳豆激酶活性的研究
2.
Physicochemical Properties and Antimutagenic Effects of Shuidouchi and Natto;
水豆豉和纳豆的理化特性及抗突变效果的比较
3.
Screening of Nattokinase Producing Strains and Studies on Molecular Cloning and Expression of Pro-nattokinase Gene;
产纳豆激酶菌株的筛选及纳豆激酶酶原基因的克隆与表达研究
4.
Indentification and screening of high nattokinase activity producing strains of Bacillus subtilis Natto
纳豆芽孢杆菌的分离鉴定及纳豆激酶高产菌株的筛选
5.
The Purification and Partial Characterization of Nattokonase;
纳豆激酶（NK）分离纯化、生物活性
6.
The Fundamental Study of a Novel Fibrinolytic Enzyme: Nattokinase;
新型溶栓酶——纳豆激酶的基础研究
7.
Study on Fermentation Control of Nattokinase and the Enzymatic Characteristics;
纳豆激酶发酵控制及其酶学特性研究
8.
Studies on Nattokinase Fermentation by Bacillus Subtilis;
枯草芽孢杆菌发酵产纳豆激酶的研究
9.
Experimental Study of Nattokinase on Antithrombotic Mechanisms;
纳豆激酶抗血栓作用机制的实验研究
10.
The development of natto food industry in Japan gives inspiration to China;
日本纳豆食品工业发展对我国的启示
11.
The Separation of Nattokinase in Leavening Agent;
发酵液中纳豆激酶盐析法分离的研究
12.
Thrombolytic effects of the nattokinase on animals
纳豆激酶对动物体内血栓的溶解作用
13.
Study on purification and enzyme kinetics of nattokinase
纳豆激酶的分离纯化及酶学性质研究
14.
Dynamic analysis on the fermentation process of milk thistle meal by Bacillus natto
纳豆菌发酵水飞蓟粕过程的动态分析
15.
Studies on Technology for Compound Producing Bacillus natto Preparations by Solid State Fermentation
固态发酵生产复合纳豆芽孢杆菌制剂
16.
Optimization of Solid Fermentation Culture Medium of Bacillus Natto
纳豆芽孢杆菌固态发酵培养基的优化
17.
Bacillus natto:Strain Screening and Solid Fermentation
纳豆芽孢杆菌的筛选与固态发酵研究
18.
Screening of Bacillus subtilis from Chinese Douchi and its optimization of fermentation conditions
豆豉中纳豆芽孢杆菌的筛选及其发酵工艺的研究