Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto
Guangqun Lan, Cuiqin Li, Laping He, Xuefeng Zeng, Qiujin Zhu
Topics & Concepts
FermentationFood sciencePutrescineCadaverineNattokinaseBiogenic amineChemistryMucorProteaseTyramineFermentation in food processingBiochemistryBacteriaLactic acidBiologyEnzymePenicilliumGeneticsReceptorNeurotransmitterPolyamine Metabolism and ApplicationsProtein Hydrolysis and Bioactive PeptidesBiopolymer Synthesis and Applications