Optimization of Solid-state Fermentation Technology of Nattokinase and Its Influence on Flavor and Active Substances
In order to address the problems of solid-state fermentation of nattokinase, such as uncontrollable conditions, low enzyme production, and poor flavor,the optimization of culture medium, compounding of grains and fermentation at different temperatures were investigated in this study. Firstly, the so...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090339 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|