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Optimization of High Production of Fructooligosaccharides by Sucrose Fermentation of Bacillus subtilis Natto CCT 7712
Fructooligosaccharides Sucrose Fermentation
2016/6/2
Fructooligosaccharides (FOS) are fructose oligomers containing a glucose residue at the end of the chain and its production takes place by the action of fructosyltransferase in plants and micro-organi...
Accumulation of Vitamin K (Menaquinone-7) in Plasma after Ingestion of Natto and Natto Bacilli (B. subtilis natto)
vitamin K natto B. subtilis natto
2009/7/7
The accumulation of vitamin K in the plasma of healthy persons ingesting 2-100 g of natto was dose dependent. Ingesting natto bacilli (B. subtilis natto) also resulted in a rise of vitamin K concentra...
Anti-platelet Aggregation and Anti-blood Coagulation Activities of Dipicolinic Acid, a Sporal Component of Bacillus Subtilis Natto
Dipicolinic acid Blood coagulation Fibrinolysis
2009/6/10
The effects on blood coagulation of dipicolinic acid (DPA, 2,6-pyridinedicarboxylic acid), an antibacterial substance known to be produced by Bacillus subtilis natto and contained in natto, a traditio...
Natto Bacillus as an Oral Fibrinolytic Agent: Nattokinase Activity and the Ingestion Effect of Bacillus subtilis natto
nattokinase menaquinone-7 Bacillus subtilis natto
2009/5/31
Extraction of nattokinase, a fibrinolytic enzyme in natto bacillus, was attempted by the following 4 methods: 1) extraction with saline, 2) treatment with the organic solvents acetone, toluene and hex...
Antihypertensive Effects of Natto, a Traditional Japanese Fermented Food, in Spontaneously Hypertensive Rats
natto soybean angiotensin I converting enzyme Bacillus subtilis natto hypertension spontaneously hypertensive rats
2010/3/5
Natto is a popular traditional Japanese food made by fermenting steamed soybeans with Bacillus subtilis natto. It has long been thought that natto is effective in preventing hypertension. But there ha...
Reduction of the Soybean Allergenicity by the Fermentation with Bacillus natto
soybean allergen IgE Bacillus natto
2010/11/22
We investigated the effects of the fermentation with Bacillus natto on the allergenicity ascribed to the major soybean allergen, Gly m Bd 30K. Time dependent decreases in 1) reactivity for IgE antibod...