Changes of protein in natto (a fermented soybean food) affected by fermenting time

Food Science and Technology Research

Volumn 16, Issue 6, 2010, Pages 537-542

  Weng, Tien Man ^a   Chen, Ming Tsao ^a  

^a DA YEH UNIVERSITY   (Taiwan)

Author keywords

Bacillus subtilis; Natto; SDS PAGE; Soy protein

Indexed keywords

BACILLUS SUBTILIS; ESSENTIAL AMINO ACIDS; INVESTIGATE EFFECTS; NATTO; PROTEIN SOLUBILITY; SDS-PAGE; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; SOY PROTEIN; TRICHLOROACETIC ACID;

AMINO ACIDS; BACILLI; BACTERIOLOGY; ELECTROPHORESIS; PROTEINS; SODIUM; SODIUM SULFATE;

FERMENTATION;

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 78651517824     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.16.537     Document Type: Article

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