Wang Zheng-gang, Ding Guiping, Zhengsen Cai
Abstract
The effect of solid and liquid fermentation on thrombuslytic enzyme activity produced by Bacillus natto No. 6 strain was studied . The strain was adapted to solid fermentation and the enzyme activity reached 1600 IU/g when cultured in 37 ℃ for 24 hr.
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The effect of solid and liquid fermentation on thrombuslytic enzyme activity produced by Bacillus natto No. 6 strain was studied . The strain was adapted to solid fermentation and the enzyme activity reached 1600 IU/g when cultured in 37 ℃ for 24 hr.
Key concepts: Nattokinase, Fermentation, Food science, Strain (injury), Chemistry, Enzyme, Enzyme assay, Biochemistry