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STUDY ON NATTOKINASE PREPARATION

Zheng Han-xiao

Abstract

In this experiment, natto-9 was selected as the source. Based on the results of shaking experiments, the Bacillus natto was expanded and cultivated with 5-litre ferment jar. The best conditions of ferment were confirmed. The enzyme activity of nattokinase is 2.05 times than shaking experiment; the strong fibrinolytic nattokinase powder was received via freeze-drying. The partial characteristics of nattokinase powder were also studied.

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Available abstract

Key concepts: Nattokinase, Food science, Chemistry, Nuclear chemistry, Fermentation