| 单词 | natto | ||||||||||||||||
| 释义 | natto
更多释义 收起释义 例句释义: 纳豆,纳豆面膜,纳豆菌纳豆 1. Nattolinase, extracted from the Japanese food-natto, is found to be a strong fibrinolytic Enzyme. 纳豆激酶来源于日本的传统食品——纳豆，是一种具有强烈溶栓作用的蛋白激酶。 kns50.chkd.cnki.net 2. The diets referred to in these studies involve fermented soy (as in foods like natto, miso and tempeh). 饮食在这些研究涉及发酵酱油（如食物，如豆、味噌和tempeh）。 www.jf609.com 3. It was concluded that Bacillus natto was an excellent microbial feed additive. 结果提示，纳豆芽孢杆菌是优良的饲用微生物添加剂。 www.chinajan.com 4. The effects of bacillus subtilis natto on the growth, performance and weaning age of sucking calves were investigated. 研究添加的纳豆芽孢杆菌对断奶前犊牛生长状况、生产性能、断奶日龄等的影响。 www.fabiao.net 5. And getting to know viili, a Finnish fermented milk that reminds me of the Japanese soy product natto. 再来认识一下viili，它是一种芬兰发酵牛奶，它让我想起了日本酱油产品纳豆。 bbs.chinadaily.com.cn 6. One study suggests that an enzyme in natto might be effective in battling Alzheimer's disease. 一项研究表明，纳豆中的一种酶或许可以有效地对抗阿尔茨海默氏症。 www.bing.com 7. Nattokinase (NK) is an enzyme extracted from a traditional Japanese dish called natto, made from boiled and fermented soybeans. 纳豆激酶是从日本传统食物-纳豆（经过煮熟发酵的黄豆）中萃取出来的一种酵素； www.easybuyusa.com 8. The results indicated that the contents of daidzein, genistein, saponin, protein increased after fermented by Bacillus subtilis natto. 结果表明：与熟大豆相比，纳豆中大豆甙元、染料木素、皂甙及蛋白质等生物活性物质含量增高。 dictsearch.appspot.com 9. It could be concluded that bacillus subtilis natto as feed microorganism had wide application foreground. 由此可见，纳豆芽孢杆菌做为奶牛的饲用微生物具有潜在的应用前景。 www.fabiao.net 10. Methods: The culture supernatant of Bacillus natto in rice bran fermentation medium was co-cultured with Bacillus bifidus. 方法：米糠提取物与双歧杆菌的体外共培养试验； 124.205.222.100 1. Results: Individual Bacillus natto could not promote the growth of Bacillus bifidus under anaerobic environment in vitro. 结果：体外试验证明纳豆菌在严格厌氧环境不能促进双歧杆菌的生长。 124.205.222.100 2. Soybean okra can be fermented by the Bacillus natto. 纳豆菌接种于大豆豆渣可以增殖。 www.chemyq.com 3. Nattokinase is stem from traditional Japanese food of natto and have strong power in dissolve thrombus. 纳豆激酶来源于传统食品纳豆中，有很强的溶血栓能力。 www.chemyq.com 4. You stir-fry natto and ground beef together, then you eat it with rice wrapped in lettuce. 纳豆！我非常酷爱这种食物。搅拌纳豆再配上牛肉，就着米饭和莴苣一起吃。 post.baidu.com 5. natto smells awful , but tastes delicious. 纳豆的气味不好闻，可是味道很可口。 www.ichacha.net 6. fermentation process when making natto. On average, soybean seeds of commercial cultivars contain 4 to 5% sucrose (Wilson, 1995). 平均而言，大豆种子的商业品种含有4至5%蔗糖（威尔森，1995年）。 learning.zhishi.sohu.com 7. Many Japanese believe natto is a healthy addition to their diet and it is widely eaten with rice for breakfast. 许多日本人认为，在日常饮食中添加豆豉对人体健康有利，所以日本人经常将豆豉配米饭吃。 www.ebigear.com 8. The drying methods have a direct impact on the fibrinolytic activity of natto. 干燥方式对纳豆纤溶活性有直接的影响。 www.dictall.com 9. Studies on screening, identification and fermentation characteristics of new natto-producing strain with the strong fibrinolytic activity 溶栓纳豆菌的筛选鉴定及其发酵特性研究 www.ilib.cn 10. Screening and identification of Bacillus subtilis Natto and its optimal fermentation condition 纳豆枯草杆菌的分离鉴定及发酵条件优化 www.ilib.cn 1. Isolation and purification of Bacillus natto sawamura and its effect on the intestinal microecology systems of rats 纳豆芽孢杆菌分离纯化及对大白鼠肠道微生态系统的影响 service.ilib.cn 2. Optimization of Fermentation conditions of antimicrobial substances produced by Bacillus natto 纳豆菌产生抗菌物质的培养条件的优化 service.ilib.cn 3. Isolation and Forward Breeding of Bacillus subtilis natto with High Fibrinolytic Activity Nattokinase 纳豆菌分离、鉴定及纳豆激酶高产菌株的正向选育 www.ilib.cn 4. The method has the advantages that: the bacillus natto has strong environment tolerance and can restrain pathogenic bacteria; 本发明的有益效果在于：纳豆菌环境耐受力强，能抑制病原菌； ip.com 5. Isolation, Identification and Antimicrobial Activity Assay of Bacillus Natto 纳豆菌的分离鉴定及其抗菌活性 www.ilib.cn 6. Effects of Bacillus natto sawamura preparation on growth capability and duodenum digestive enzyme of AA broilers 纳豆芽孢杆菌剂对AA鸡生产性能和十二指肠消化酶的影响 www.ilib.cn 7. Screening of Bacillus subtilis natto and optimization of nattokinase fermentation 纳豆枯草杆菌的筛选和纳豆激酶发酵条件优化 www.ilib.cn 8. Solid fermentation conditions for bacillus natto and product composition analysis 纳豆菌固体发酵条件及产品成分分析 service.ilib.cn 9. Comparison of natto characteristics under different cooking mode and fermentation time 不同蒸煮方式和发酵时间下纳豆的性质比较 www.ilib.cn 10. Optimization of Bacillus natto Fermented from Soybean Dregs by Response Surface Methodology 响应面法优化以豆渣为基质发酵纳豆菌 www.ilib.cn 1. Culture Condition Optimization of Strain Seed Liquid of Natto Kinase-Producing Bacillus subtilis 产纳豆激酶枯草芽孢杆菌种子液培养条件的优化 service.ilib.cn 2. A Test for Bacteriostasis in vitro of Natto Extracts and the Culture Solution of Bacillus natto against Intestine Bacteria in Piglets 纳豆提取物和纳豆菌培养液对仔猪肠道菌体外抑菌试验 www.ilib.cn 3. High NK activity of Bacillus natto by mutation breeding and study on culture conditions of nattokinase production 高NK活性纳豆菌的诱变选育及产酶条件的研究 www.ilib.cn 4. Study on Conditions for Protoplast Production and Regeneration of Bacillus subtilis natto 纳豆菌原生质体制备与再生条件的研究 www.ilib.cn 5. Cloning and Sequence of the Gene Encoding Nattokinase of Bacillus Subtilis Natto 枯草杆菌纳豆激酶基因的克隆与序列分析 www.ilib.cn 6. Studies on separation, purification and enzymology characters of natto kinase 纳豆激酶的分离纯化及酶学性质研究 www.ilib.cn 7. Optimization of soybean residue culture medium for proliferation of Bacillus Natto 增殖纳豆芽孢杆菌的豆渣培养基的优化 www.ilib.cn 8. Study on culture conditions of antimicrobial substances produced by Bacillus natto 纳豆菌产抗菌物质培养条件的研究 service.ilib.cn 9. Research on Purification and Fibrinolytic Activity Assay of Nattokinase from Natto 纳豆激酶分离纯化及纤溶活性研究 service.ilib.cn 10. Studies on the Trace Physiological Substances produced by Bacillus subtilis var. Natto 纳豆菌生产微量生理活性物质的研究 service.ilib.cn 1. Conditions for Cultivating Applicable Bacillus Natto 应用型纳豆菌培养条件的实验研究 www.ilib.cn 2. Stabilities of Antimicrobial Protein Produced by Bacillus natto 纳豆菌抗菌蛋白的稳定性 www.ilib.cn 3. Studies of the solid fermentation of soybean dregs to product bacillus natto 豆渣固态发酵生产纳豆芽孢杆菌的研究 www.ilib.cn 4. Fermented condition on antioxidative activities of wheat bran by bacillus natto 纳豆芽孢杆菌发酵麸皮的抗氧化发酵条件研究 www.ilib.cn 5. Optimization of the technique of solid fermentation of natto-kinase 固态发酵产纳豆激酶的工艺优化 www.ilib.cn 6. Study on the optimization of nattokinase liquid fermentation by Bacillus natto 纳豆激酶液体发酵条件研究 www.ichacha.net 7. Selection and fermentation technology of high yield enzyme arousing natto 纳豆激酶高产菌株的筛选及发酵条件的优化 www.ilib.cn 8. Study on antimicrobial effect of bacillus natto and optimization of the medium 纳豆菌的抗菌作用及其培养基的优化 www.ilib.cn 9. Influence of cultivation condition on sporulation of bacillus natto 培养条件对纳豆芽孢杆菌芽孢形成的影响 www.ilib.cn 10. The Elementary Studies of Fermentation Conditions of Bacillus natto 纳豆菌液体发酵条件的初步研究 www.ilib.cn 1. Solid Fermentation and Drying Technology of Feeding Bacillus Natto 饲用纳豆芽孢杆菌固体发酵和干燥工艺研究 service.ilib.cn 2. Study on separation of Bacillus natto and antibacterial properties 纳豆菌的分离与抗菌特性研究 service.ilib.cn 3. Effects of Extract from Natto on Experimental Hyperlipidemia 纳豆提取物对实验性高脂血症的作用研究 www.ilib.cn 4. Enhanced production of lipopeptide from Bacillus natto TK-1 by optimizing fermentation conditions 1产脂肽发酵条件的优化 service.ilib.cn 5. Research on fibrinolytic activity of nattokinase from natto 纳豆激酶纤溶活性研究 www.ilib.cn 6. Biogenic Amines During the Fermentation in Natto 纳豆发酵过程中的生物胺 ilib.cn 7. Molecular Cloning and expression of natto kinase gene in Escherichia coli 纳豆激酶基因克隆及其在大肠杆菌中活性表达研究 www.ilib.cn 8. Primary Study on the Kinetic Analysis of Bacillus Natto Fermentation 纳豆菌发酵动力学研究初探 168.160.184.82:8080 9. The Affect of Bacillus natto Sawamura to Intestine Microorganisms of SD Mouse 纳豆芽胞杆菌对大白鼠肠道菌群的影响 www.ilib.cn 10. The antagonistic effects of Bacillus natto on Candida albicans 纳豆杆菌对白假丝酵母菌的拮抗作用 scholar.ilib.cn 1. Research and Application Advances in Bacillus natto 纳豆菌的研究和应用 service.ilib.cn 2. Natto and its soybean new variety breeding 纳豆保健作用及其栽培新品种选育 www.ilib.cn 3. Experiment on the Effect of the Ration for Piglet by adding Bacillus natto sawamura 仔猪日粮中添加纳豆芽孢杆菌的效果试验 new.wanfangdata.com.cn 4. Screening on Bacillus Subtilis Natto of Probiotics 益生菌纳豆芽孢杆菌的筛选 www.ilib.cn 5. Effects of Natto Strain and Raw Materials on Quality of Fermentation 原料对纳豆品质的影响 www.ilib.cn 6. Hot oil into the oil pan, after the carrot stir fragrance, and then under the ham sausage, onion, stir-fry natto; 热锅入油，油温后下胡萝卜煸出香味，再下火腿肠、小葱、纳豆煸炒； zhidao.baidu.com 7. The Research Present Status and Application Development of Bacillus natto 纳豆菌的研究现状和应用进展 www.ilib.cn 8. Tuna sashimi with natto Sashimi soy sauce sushi ginger wasabi 日式酱油寿司姜片日式芥末 wenku.baidu.com 9. Studies on the Mixed Fermentation Technique of Natto 纳豆混合发酵技术研究 service.ilib.cn 10. Study on the toxicity of natto capsule and the regulation effect of serum lipid on rats 纳豆胶囊毒性和对大鼠血脂调节作用 www.ilib.cn 1. Research on The Processing Technology of Natto 纳豆加工工艺的研究 service.ilib.cn 2. A Study on Biological Properties of Bacillus natto 纳豆菌生物学特性研究 www.ilib.cn 3. Preparation of dried live Bacillus natto 纳豆菌活菌干燥制剂的研制 www.ilib.cn 4. Composition analysis of Natto Mucus 纳豆黏液成分分析 www.ilib.cn 5. Study on Nutrient and Active Ingredient of Natto 纳豆中营养与活性成分的分析研究 www.ilib.cn 6. Nutrition and health functions of natto 纳豆的营养与保健价值 service.ilib.cn 7. The Present Studies of Bacillus Natto Microecological Agents 纳豆菌微生态制剂的研究现状 www.ilib.cn 8. Preparation of Chewing Flakes of Natto 纳豆咀嚼片的研制 www.ilib.cn 9. Comparison of Two Kinds of Drying Methods for Processing Microecological Agent of Bacillus Subtilis var. Natto 纳豆菌微生态制剂加工中两种干燥方法的比较 www.ilib.cn 10. Study on the preparating technics of protein powder from natto 纳豆多肽蛋白粉制备工艺的研究 www.ilib.cn 1. Research on the Buckwheat Natto 荞麦纳豆的研究 service.ilib.cn 2. A Brief Study on Natto Rich of Selenium 浅论硒纳豆 www.ilib.cn 3. Development of Yi Kang natto 益康纳豆的研制 www.ilib.cn |
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