Optimization of Fermentation Conditions for Nattokinase Production in Solid-state Fermentation by Bacillus subtilis Natto Using Apple Pomace as Substrate
CANG Yi-peng1，ZHANG Hong-zhi2，DONG Ming-sheng2,*
FOOD SCIENCE . 2010, (15): 181 -185 .  DOI: 10.7506/spkx1002-6630-201015039