利用纳豆菌i液体发酵生产纳豆激酶。
Produced nattokinase in liquid fermentation of Bacillus natto I.
研究纳豆菌固体发酵产纳豆激酶的工艺及其部分酶学性质。
Study on the technologies and some enzyme property of Natto-kinase produced from the solid fermentation of soybean residue was conducted.
纳豆激酶，纳豆的主要活性成分，是一种强纤维蛋白溶解性酶，且含有一种由275种氨基酸组成的单个多肽链强蛋白结构。
Nattokinase, the main active ingredient of natto, is a potent fibrinolytic enzyme and has a potent protein structure made up of a single polypeptide chain consisting of 275 amine acids.
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；
Nattokinase (NK) is an enzyme extracted from a traditional Japanese dish called natto, made from boiled and fermented soybeans.
方法考察纳豆激酶发酵提取液的热稳定性，并对纳豆激酶的制剂工艺进行研究。
METHODS Liquid fermentation and shallow tray fermentation techniques of nattokinase were compared by single factor tests, and the temperature stability of nattokinase extract liquid was studied.
纳豆激酶是纳豆杆菌在发酵过程中产生的一种丝氨酸蛋白酶，具有良好的纤溶酶活性。
The natto activating enzyme was the serine proteinase which produces in the natto bacillus fermentative process, has the good filament solubility.
目前国内外对于纳豆激酶研究深入到分子生物学水平，对纳豆激酶溶栓通栓作用机理也研究得较为深入。
For the present, research on nattokinase has reached molecular biology level, the thrombolytic mechanism of nattokinase was also studyed deeply.
目前国内外对于纳豆激酶研究深入到分子生物学水平，对纳豆激酶溶栓通栓作用机理也研究得较为深入。
For the present, research on nattokinase has reached molecular biology level, the thrombolytic mechanism of nattokinase was also studyed deeply.
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