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- Research on the protective additive used for the freeze-drying of Douchi fibrinolysin 豆豉纤溶酶冻干保护剂的研究
- Keywords Douchi fibrinolysin;freeze-drying;protective additive;residual enzyme activity; 豆豉纤溶酶;冷冻干燥;保护剂;残余酶活力;
- Keywords Douchi fibrinolysin;fermentation condition;liquid-state fermentation technology; 豆豉溶栓酶;发酵条件;液态发酵工艺;
- Douchi fibrinolysin 豆豉纤溶酶
- Highly active inhibitor of fibrinolysin and chymotrypsin. 溶纤维蛋白酶和胰凝乳蛋白酶的高活性抑制剂。
- The process technology of bacteria-fermented Douchi was studied in thi s paper. 对细菌型豆豉的生产工艺作了深入研究。
- The functionality of Douchi extracts was also studied, including thrombolysis, antioxidation and bacteriostasis. 并对豆豉提取物的功能性进行了研究，如溶栓作用、抗氧化作用、抑菌作用等。
- Traditional process of making Chinese watermelon Douchi in the west of Shandong province was summarized. 摘要综合了鲁西－带利用传统方法制作冬瓜豆豉的工艺，分析了传统工艺的弊端，在此基础上进行了改良。
- The adsorption and desorption of macro-porous resin on Aspergillus-type Douchi melanoidin were studied. 研究了大孔树脂吸附和解吸曲霉型豆豉类黑精的特性。
- Effects of nutrition such as glucose, tryptone, soybean powder, corn powder, and fibrin as well as surfactants on fibrinolysin production by B. 大豆粉、玉米粉、表面活性剂和底物等对枯草杆菌产血纤维蛋白溶解酶和产酶特性的影响。
- The functionality of Douchi extracts was also studied,including thrombolysis,antioxidation and bacteriostasis. 并对豆豉提取物的功能性进行了研究,如溶栓作用、抗氧化作用、抑菌作用等。
- The processing technology,developing condition,nutrition components and function of Douchi,natto and tempeh are summarized in the article. 综述了豆豉、纳豆及天培的生产工艺、发展现状、营养功能等,比较了三者的相同点和不同点,并对其前景进行了分析和展望。
- The Yongchuan Douchi,which was fermented with Mucor,belongs to fermented bean products.The Douchi has unique connotation in Chinese dietary culture. 毛霉永川豆豉属豆类发酵制品,包含着独具特色的饮食文化内涵;
- In this paper, physiochemical properties of nattokinase and other fibrinolytic enzyme isolated from douchi or from fermented shrimp paste have been introduced. 本文重点介绍纳豆激酶、豆豉纤溶酶和发酵虾酱等纤溶酶的生物化学特性。
- Fibrinolytic activity of crude enzyme extract of Linyi bacterial fermented douchi, which was naturally fermented in spring and unwashed off koji, was the most actively. 研究发现春天自然发酵后未经洗曲的临沂细菌型豆豉的粗酶提取液溶栓活性最强;
- Traditional process of making Chinese watermelon Douchi in the west of Shandong province was summarized. The production process was introduced and the disadvantages of this traditional technique were also analyzed. 综合了鲁西一带利用传统方法制作冬瓜豆豉的工艺,分析了传统工艺的弊端,在此基础上进行了改良。
- The douchi, bean sauce, liquid of soy sauce and beancurd cheese is juxtaposed for our country's four great kinds oftraditional soybean fermentation food, producing the history long. 豆豉、豆酱、酱油和腐乳并列为我国四大传统大豆发酵食品,生产历史悠久。
- The study on eating customs of Mucor-fermented Yongchuan Douchi is quite significant for the construction of cultural marketing model and the development of tourism based on Douchi. 毛霉永川豆豉属豆类发酵制品,包含着独具特色的饮食文化内涵;开展毛霉永川豆豉的食俗特色研究,对构建豆豉产品的文化营销模式、发展旅游业意义十分重大。
- We interviewed the biofunctionality of active materials in traditional fermented soybean foods such as sauce, douchi, sufu and so on and we also give some advice about their research and development. 本文综述了我国传统大豆发酵食品的各种功能性成分,总结了其生物调节功能,并针对我国传统大豆发酵食品的研究开发提出了一些建议。
