[1] |
LIU Yanmin, SHEN Lu, WANG Kang, YAN Jinping, CHAGAN Irbis.
Isolation of Bacillus subtilis natto from Chinese Traditional Fermented Soybean Foods and Their Use in Fermentation of Natto
[J]. FOOD SCIENCE, 2020, 41(2): 208-214.
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[2] |
ZHU Junfeng, LIU Shuai, ZHAO Pengyan, ZHAO Jian, LI Jiazeng, WANG Tianqi, WANG Li, LIU Hongsheng.
Thrombolytic Activity of Nattokinase Produced by Bacillus subtilis natto LNUB236
[J]. FOOD SCIENCE, 2020, 41(13): 148-159.
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[3] |
ZHUO Yiyun, Lü Jing, LIU Ying, WANG Zilong, LIU Man, LIANG Hui.
Nattokinase Alleviates Alcoholic Liver Injury and Modulates Immune Function in Rats
[J]. FOOD SCIENCE, 2019, 40(7): 156-162.
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[4] |
ZHAO Mouming, ZOU Ying, LIN Lianzhu, WU Jian.
Nattokinase Production and Metabolic Characteristics during Submerged Fermentation of Buckwheat Using Bacillus subtilis natto
[J]. FOOD SCIENCE, 2019, 40(4): 178-185.
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[5] |
GAO Zexin HE Laping, LIU Yabing GAO Bing, LI Cuiqin, LIU Hanyu.
Screening of a High-Yield Nattokinase-Producing Strain and Changes of Biogenic Amines during Natto Fermentation
[J]. FOOD SCIENCE, 2018, 39(14): 185-191.
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[6] |
CUI Qing, QIAN Bingjun, YAO Xiaomin, JI Shunli, LU Feifeng, WU Jing, ZHANG Jianhua.
Construction of Genetically Engineered Strain for Nattokinase Production and Enzyme Activity Analysis
[J]. FOOD SCIENCE, 2017, 38(14): 1-8.
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[7] |
ZHAO Xinyu, CHEN Yangyang, CHEN Jingbang, CAI Dongbo, WEI Xuetuan.
Optimization of Synthetic Complete Medium for Enhanced Nattokinase Production by Genetically Engineered Bacillus licheniformis
[J]. FOOD SCIENCE, 2016, 37(7): 140-145.
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[8] |
LIU Mengjie, CHEN Shouwen, WEI Xuetuan.
Rapid Isolation of a Strain with High Nattokinase Activity and Characterization of As-Fermented Natto Food
[J]. FOOD SCIENCE, 2016, 37(21): 131-135.
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[9] |
WANG Wenxiu, YU Jia, LI Shan, WEI Yuxi*, SONG Huiping, XU Lina.
Effects of Different Conditions on Free Amino Nitrogen Content and Nattokinase Activity in Bacillus natto-Fermented Clam
[J]. FOOD SCIENCE, 2015, 36(9): 113-116.
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[10] |
.
Construction of a Strain of Recombinant Lactococcus lactis Expressing Food-Grade Nattokinase
[J]. FOOD SCIENCE, 2012, 33(21): 208-212.
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[11] |
Guang CHEN.
Purification and Characterization of Bacillus subtilis Nattokinase
[J]. FOOD SCIENCE, 2012, 33(15): 231-234.
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[12] |
LIU Liu,LI Nan-wei,GUO Yong.
Affinity Chromatographic Purification of Nattokinase
[J]. FOOD SCIENCE, 2011, 32(16): 58-61.
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[13] |
CANG Yi-peng1,ZHANG Hong-zhi2,DONG Ming-sheng2,*.
Optimization of Fermentation Conditions for Nattokinase Production in Solid-state Fermentation by Bacillus subtilis Natto Using Apple Pomace as Substrate
[J]. FOOD SCIENCE, 2010, 31(15 ): 181-185.
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[14] |
DONG Chao,LI Nan,CHENG Hui-cai,ZHANG Gen-wei,SHI Yan-mao.
Optimization of Fermentation Conditions for Production of Nattokinase
[J]. FOOD SCIENCE, 2009, 30(1): 151-154.
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[15] |
HUANG Lei, XIE Yu-Juan, LI Shen, LI Dan, LIANG Feng-Lai, LIU Ru-Lin.
Molecular Clone and Expression of Nattokinase Gene in Escherichia coli and Bacillus subtilis
[J]. FOOD SCIENCE, 2007, 28(5): 199-202.
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