Safety Evaluation of Bacillus natto Fermented Soybeans by a Short-Term Study in Sprague-Dawley Rats

in Domestic Conference (poster paper), 國內研討會(全文海報發表)
標題Safety Evaluation of Bacillus natto Fermented Soybeans by a Short-Term Study in Sprague-Dawley Rats
出版類型國內研討會(全文海報發表)
出版年度2006
AuthorsJia-Hsin Guo, 郭嘉信, 許淑芬, 翁振展, 曾暐婷, 沈馨儀, 許筱珊, & 王韞皓
會議名稱台灣食品科技學會第36次年會於國立台灣海洋大學行政大樓海洋廳
出版日期Dec 1 2006 12:0
會議地點國立台灣海洋大學行政大樓海洋廳
其他編號0000
中文摘要

A fibrinolytic enzyme producing strain, without giving off a characteristically unpleasant odor, was isolated and designated as Bacillus subtilis subsp. natto (NK-168), for making a "flavorsome" natto product. As the natto product may be beneficial as a p

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