Bacillus natto - Globe Thesis

Keyword [Bacillus natto] Result: 1 - 20 \| Page: 1 of 2
1.	Probing The Relationship Between Structure And Function Of Nattokinase From Bacillus Natto
2.	Study On The Immobilizing Technology Of Bacillus Natto Cells To Produce Nattokinase And Design For The Immobilized Bioreactor
3.	Screening And Breeding Bacillus Natto Strain With Enhanced Production Of Surfactin
4.	Impact Of Corona Electic Field On γ-PGA Extracted From Bacillus Natto
5.	Construction Of Engineered Bacillus Natto Expression Cecropin B Gene, Fusion Gene Of Methionine-rich And Lysine-rich
6.	The Preliminary Research Of Biological Properties Of Bacillus Natto Spores
7.	In Vitro Directed Evolution Of Nattokinase From Bacillus Natto
8.	Research Of The Yield Of γ-PGA Extracted From Bacillus Natto Which Treated By Corona Electric Field-Ion Beam Composite Mutagenesis
9.	Study On The Breeding Of Bacillus Natto With High Yield γ-PGA And Fermentation Characteristics
10.	Studies On Hydrolysis Of Isoflavones With Bacillus Natto Glucosidase
11.	Study On The Production Of Poly-?-glu-Tamic Acid For Bacillus Natto Induced By High Voltage Corona Electric Field
12.	Establishment Of Multiplex PCR Method For Fusant Of Bacillus Sp.and Lactic Acid Bacteria
13.	Study On Preparation And Application Of Direct Investment Type Bacillus Natto Starter Culture
14.	Study On Intestinal Flora Regulation And Immunomodulatory Effect Of Bacillus Natto
15.	Study On Characteristics And Isolation,screening,Identification Of Bacillus Natto
16.	Effects Of Autoclaving Combined With Fermentation By Bacillus Natto On The Allergenicity,Physical And Chemical Properties Of Peanut
17.	Extraction,Isolation,Structural Characterization And Immune Activity Of Cell Wall Peptide Polysaccharide From Bacillus Natto
18.	Screening Of Natto Strain And The Developing Of A New Flavor Natto Food
19.	Preparation Of Selenium-riched Bacillus Natto And Its Effect On Caenorhabditis Elegans
20.	Isolation,Identification,Screening And Biological Characterization Analysis Of Bacillus Natto
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