搜索结果: 1-5 共查到“食品科学技术基础学科 natto”相关记录5条 . 查询时间(0.046 秒)
Optimization of High Production of Fructooligosaccharides by Sucrose Fermentation of Bacillus subtilis Natto CCT 7712
Fructooligosaccharides Sucrose Fermentation
2016/6/2
Fructooligosaccharides (FOS) are fructose oligomers containing a glucose residue at the end of the chain and its production takes place by the action of fructosyltransferase in plants and micro-organi...
Accumulation of Vitamin K (Menaquinone-7) in Plasma after Ingestion of Natto and Natto Bacilli (B. subtilis natto)
vitamin K natto B. subtilis natto
2009/7/7
The accumulation of vitamin K in the plasma of healthy persons ingesting 2-100 g of natto was dose dependent. Ingesting natto bacilli (B. subtilis natto) also resulted in a rise of vitamin K concentra...
Anti-platelet Aggregation and Anti-blood Coagulation Activities of Dipicolinic Acid, a Sporal Component of Bacillus Subtilis Natto
Dipicolinic acid Blood coagulation Fibrinolysis
2009/6/10
The effects on blood coagulation of dipicolinic acid (DPA, 2,6-pyridinedicarboxylic acid), an antibacterial substance known to be produced by Bacillus subtilis natto and contained in natto, a traditio...
Natto Bacillus as an Oral Fibrinolytic Agent: Nattokinase Activity and the Ingestion Effect of Bacillus subtilis natto
nattokinase menaquinone-7 Bacillus subtilis natto
2009/5/31
Extraction of nattokinase, a fibrinolytic enzyme in natto bacillus, was attempted by the following 4 methods: 1) extraction with saline, 2) treatment with the organic solvents acetone, toluene and hex...
Reduction of the Soybean Allergenicity by the Fermentation with Bacillus natto
soybean allergen IgE Bacillus natto
2010/11/22
We investigated the effects of the fermentation with Bacillus natto on the allergenicity ascribed to the major soybean allergen, Gly m Bd 30K. Time dependent decreases in 1) reactivity for IgE antibod...