natto 中文意思是什麼

natto 解釋
納豆；水豆豉
  1. Natto smells awful, but tastes delicious

    納豆的氣味不好聞，可是味道很可口。
  2. Bacillus subtilis natto

    納豆芽孢桿菌
  3. These beans are used in the production of tofu, misso, natto and other soy based products for human consumption. canadian soybean exports to taiwan have grown substantially over the past few years, partly in response to the increased demand for non - genetically modified non - gmo soybeans

    Dr . keough除了擔任加拿大衛生部的首席科學家之外，同時也兼任多項頭銜，如科學技術顧問委員會council of science and technology advisors的副主席醫學研究局medical research council的監察人，與加拿大基金科學委員會genome canada的董事會創會成員等等。
  4. The effect of liquid fermentation on enzyme activity of nattokinase produced by bacillus natto no. 137 strain was studied, and intensive studies on the purification and characterization of nattokinase were conducted in this thesis

    在考察了該菌株各項發酵條件之後，確定bn - 137菌株的最佳發酵溫度為35 ，初始發酵ph值為8 . 0 ，最佳發酵終止時間為60小時。
  5. Conclusion the activity of amylase from 4 bacteria was : bacillus cereus > bacillus natto > bacillus subtilis > bacillus licheniformis

    結論4種常見芽胞桿菌產澱粉酶能力依次為：蠟樣芽胞桿菌納豆芽胞桿菌枯草芽胞桿菌地衣芽胞桿菌。
  6. Objective in order to look for the effective microecological bacteria for the different microbial preparation and feed additive, we investigated the differences of amylase between bacillus licheniformis, bacillus subtilis, bacillus cereus, and bacillus natto

    摘要目的探索常見4種微生態制劑菌種地衣芽胞桿菌、枯草芽胞桿菌、蠟樣芽胞桿菌和納豆芽胞桿菌產生澱粉酶的能力，以篩選和研製動物微生態制劑和飼料添加劑的使用菌種。
  7. Natto pumpkin vegetable mix

    納豆南瓜野菜
  8. Solid fermentation conditions for bacillus natto and product composition analysis

    納豆菌固體發酵條件及產品成分分析
  9. Studies on the liquid fermentation for nattokinase by bacillus natto

    納豆菌液體發酵生產納豆激酶的研究
  10. Study on the optimization of nattokinase liquid fermentation by bacillus natto

    納豆激酶液體發酵條件研究
  11. The present situation and developmental tendency of antimicrobial functions of bacillus natto

    納豆菌抗菌作用的研究現狀與展望
  12. Studies on screening, identification and fermentation characteristics of new natto - producing strain with the strong fibrinolytic activity

    豆豉纖溶酶產生菌發酵條件研究
  13. A tour of both public and private soybean research facilities was also organized and provided an opportunity to share with the visitors the latest in tofu, miso and natto research in canada

    Dr . keough活躍于加拿大醫界，已有超過25年以上的歷史。他於1971取得多倫多大學的博士學位，目前是加拿大衛生部的首席科學家。
  14. Atto is produced from steamed soybean and natto bacteria by koji. it is a traditional food in japan for more than two thousand years. nattokinase is a small molecular fibrinolytic protease which is produced during natto fermentation

    納豆是由蒸煮后大豆種入納豆菌，經固體發酵而制得，是日本民間的傳統保健食品，已有二千年歷史。
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