Screening of Bacillus subtilis and Optimization of Liquid Fermentation Conditions for Nattokinase Production
In order to improve the yield of nattokinase and promote its industrial production and application, Bacillus subtilis was isolated from fresh natto from different producing areas, and the strain with larger ratio of hydrolysis circle to colony was selected through preliminary screening of colony mor...
Main Authors: | Xueqin ZHOU, Liangzhong LIU |
---|---|
Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2022-04-01
|
Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090250 |
Similar Items
-
Optimization of Fermentation Conditions of Surfactin from Bacillus subtilis by Response Surface Methodology
by: Guangyue LI, et al.
Published: (2022-06-01) -
BIỂU HIỆN GEN NAT05 MÃ HÓA NATTOKINASE TRONG BACILLUS SUBTILIS BD170
by: Nguyen Thi Anh Thu, et al.
Published: (2021-03-01) -
Exploring the potential of Bacillus subtilis as cell factory for food ingredients and special chemicals
by: Taichi Chen, et al.
Published: (2023-09-01) -
Isolation and Identification of Antibacterial Lpopeptides from Bacillus subtilis KC-WQ Fermentation Broth and Optimization of Fermentation Conditions
by: Rong QIAN, et al.
Published: (2022-08-01) -
Effect of fermentation on structural properties and antioxidant activity of wheat gluten by Bacillus subtilis
by: Peng-hui Zhao, et al.
Published: (2023-02-01)