Preparation method for low-salt high-active-component-content natto through double-bacterium combined fermentation

The invention discloses a preparation method for low-salt high-active-component-content natto through double-bacterium combined fermentation. The invention aims to solve the technical problems of high sodium salt content and poor nattokinase active component in conventional natto. The method compris...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	ZHANG CHISONG, BAI JUHONG, FENG JUN, DI FEIDA, FANG QIUYE, LIU YIJING, LIU ZHIYU
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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