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- Bafillus natto 纳豆芽孢杆菌; 蒸豆发酵菌
- Migraine Headaches: Cleanse, Natto &Propolis. 偏头痛：果汁，纳豆，蜂胶。
- Gain Weight: Cleanse, Natto &Propolis. 增肥：果汁，纳豆，蜂胶。
- Paresthesia/Numbness of Hands &Feet: Cleanse, Natto &Propolis. 手脚麻痹：果汁，纳豆，蜂胶。
- Ingredients: fibroin, natural moisturizing factor, natto kinase. 成份：蚕丝蛋白、天然保湿因子、纳豆聚麦胺酸。
- Hemorrhoid: Cleanse, Natto &Propolis (external apply). 痔疮：果汁，纳豆，蜂胶（外敷）。
- Natto, a traditional Japanese food, is made from fermented? 日本的传统食物纳豆，是用什麽发酵做的?
- The product of fermented okara natto has an antibacterial. 通过抑菌实验可知,豆渣发酵产物具有一定的抑菌效果。
- "Natto" and the type of amino acid content is far better than milk. “纳豆”的氨基酸的种类和含量都远远超过了牛奶。
- Nattokinase production using liquid fermentation by Bacillus subtilis natto BSN is investigated. 以纳豆枯草芽孢杆菌 (Bacillussubtillisnatto ,BSN)为实验菌株 ,对其液体发酵生产进行了研究。
- Natto Fermented Extract Powder(20,000FU/g),Red Yeast Rice,Citrus Extract,Odorless Garlic Powder,VitaminC,VitaminE. 纳豆发酵萃取物(20,000FU/g),红麴粉末,柑橘萃取物,无味大蒜萃取物
- The flavor components and the method of extraction from sufu, douche, miso and natto was discussed in this paper. 本文将针对中国的腐乳和豆豉、日本的味增和纳豆的风味物质的提取和检测方法,以及它们的主要风味成分的研究进行了论述。
- This thesis summarizes the Natto's nutrition, physiological functions, methods of eating, as well as processing. 本文对纳豆的营养成分、生理功能、食用方法作一综述,并介绍了纳豆的制作工艺技术。
- Today more studies about the Bacillus natto strains are for they have the effect on dissolving the fibrin. 现在广泛研究的纳豆芽孢杆菌之所以具有较强溶血栓的功能主要是它能溶解血栓中的纤维蛋白的原因。
- The Bacillus natto was mutated by physical or chemical methods to improve nattokinase(NK) activity. 采用物理化学诱变方法,对纳豆菌进行复合诱变,以期筛选出纳豆激酶(NK)活力高的优良菌株。
- When he is hungry he gets turbulent，so it is wise to bring some dried natto around. 他饿了就会吵吵闹闹，所以随身携带干纳豆是十分明智的。
- You stir-fry natto and ground beef together,then you eat it with rice wrapped in lettuce. 搅拌纳豆再配上牛肉，就着米饭和莴苣一起吃。）
- The prospect of Natto in China was forecasted and some suggestions were proposed. 该文还对发展中国纳豆食品工业进行了展望,提出了大力发展纳豆食品工业的建议。
- The fermentation conditionof nattokinase production by Bacillus subtilis natto was opti. 纳豆激酶是由纳豆枯草杆菌产生的一种具有纤溶活性的丝氨酸蛋白酶。
- Ingredients: protease, compound herbal essence, HA, natto kinase, m-tranexamic acid. 成份：蛋白酶、复合草本素、玻尿酸、纳豆聚麦胺酸、传明酸。
