Increasing the Production of Nattokinase and Vitamin K2 in Natto with Dipicolinic Acid

Hiroyuki Sumi; Shiori Ikeda; Tadanori Ohsugi

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Increasing the Production of Nattokinase and Vitamin K2 in Natto with Dipicolinic Acid

机译：用二吡啶甲酸增加纳豆中的纳豆激酶和维生素K2的产量

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来源
《The Open Food Science Journal》 |2009年第1期|共5页
作者
Hiroyuki Sumi; Shiori Ikeda; Tadanori Ohsugi;
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中图分类食品工业;
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3. Increased dipicolinic acid production with an enhanced spoVF operon in Bacillus subtilis and medium optimization [J] . Takahashi Fumikazu, Sumitomo Nobuyuki, Hagihara Hiroshi, Bioscience, Biotechnology, and Biochemistry . 2015,第3期

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7. Enhanced Production of Vitamin K2 from Bacillus subtilis (natto)by Mutation and Optimization of the Fermentation Medium [O] . Junying Song, Hongxia Liu, Li Wang, 2014

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Increasing the Production of Nattokinase and Vitamin K2 in Natto with Dipicolinic Acid

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