Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of <i>Bacillus subtilis</i> GUTU09 and <i>Bifidobacterium animalis subsp. lactis</i> BZ25 resulted in a drama...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/11/2547 |