MethodsAccording to single factor experiment, the best shallow tray fermentation technique was decided.
方法通过单因素实验，确定固体浅盘发酵的最佳工艺条件。
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.
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.
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。
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