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...

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Bibliographic Details
Main Authors: Xuepeng ZHANG, Yao CHENG, Shanjun TAO, Yanjun TONG, Ruijin YANG
Format: Article
Language:Chinese
Published: The editorial department of Science and Technology of Food Industry 2025-07-01
Series:Shipin gongye ke-ji
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Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090339
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