Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

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...

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Bibliographic Details
Main Authors:	Yun Yang, Guangqun Lan, Xueyi Tian, Laping He, Cuiqin Li, Xuefeng Zeng, Xiao Wang
Format:	Article
Language:	English
Published:	MDPI AG 2021-10-01
Series:	Foods
Subjects:	natto nattokinase combination fermentation thrombolytic property
Online Access:	https://www.mdpi.com/2304-8158/10/11/2547

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