natto
美 
英
例句
Nattolinase, extracted from the Japanese food-natto, is found to be a strong fibrinolytic Enzyme.
納豆激酶來源于日本的傳統(tǒng)食品——納豆，是一種具有強烈溶栓作用的蛋白激酶。
The diets referred to in these studies involve fermented soy (as in foods like natto, miso and tempeh).
飲食在這些研究涉及發(fā)酵醬油（如食物，如豆、味噌和tempeh）。
It was concluded that Bacillus natto was an excellent microbial feed additive.
結(jié)果提示，納豆芽孢桿菌是優(yōu)良的飼用微生物添加劑。
The effects of bacillus subtilis natto on the growth, performance and weaning age of sucking calves were investigated.
研究添加的納豆芽孢桿菌對斷奶前犢牛生長狀況、生產(chǎn)性能、斷奶日齡等的影響。
And getting to know viili, a Finnish fermented milk that reminds me of the Japanese soy product natto.
再來認識一下viili，它是一種芬蘭發(fā)酵牛奶，它讓我想起了日本醬油產(chǎn)品納豆。
One study suggests that an enzyme in natto might be effective in battling Alzheimer's disease.
一項研究表明，納豆中的一種酶或許可以有效地對抗阿爾茨海默氏癥。
Nattokinase (NK) is an enzyme extracted from a traditional Japanese dish called natto, made from boiled and fermented soybeans.
納豆激酶是從日本傳統(tǒng)食物-納豆（經(jīng)過煮熟發(fā)酵的黃豆）中萃取出來的一種酵素；
The results indicated that the contents of daidzein, genistein, saponin, protein increased after fermented by Bacillus subtilis natto.
結(jié)果表明：與熟大豆相比，納豆中大豆甙元、染料木素、皂甙及蛋白質(zhì)等生物活性物質(zhì)含量增高。
It could be concluded that bacillus subtilis natto as feed microorganism had wide application foreground.
由此可見，納豆芽孢桿菌做為奶牛的飼用微生物具有潛在的應用前景。
Methods: The culture supernatant of Bacillus natto in rice bran fermentation medium was co-cultured with Bacillus bifidus.
方法：米糠提取物與雙歧桿菌的體外共培養(yǎng)試驗；
Results: Individual Bacillus natto could not promote the growth of Bacillus bifidus under anaerobic environment in vitro.
結(jié)果：體外試驗證明納豆菌在嚴格厭氧環(huán)境不能促進雙歧桿菌的生長。
Soybean okra can be fermented by the Bacillus natto.
納豆菌接種于大豆豆渣可以增殖。
Nattokinase is stem from traditional Japanese food of natto and have strong power in dissolve thrombus.
納豆激酶來源于傳統(tǒng)食品納豆中，有很強的溶血栓能力。
You stir-fry natto and ground beef together, then you eat it with rice wrapped in lettuce.
納豆！我非常酷愛這種食物。攪拌納豆再配上牛肉，就著米飯和萵苣一起吃。
natto smells awful , but tastes delicious.
納豆的氣味不好聞，可是味道很可口。
fermentation process when making natto. On average, soybean seeds of commercial cultivars contain 4 to 5% sucrose (Wilson, 1995).
平均而言，大豆種子的商業(yè)品種含有4至5%蔗糖（威爾森，1995年）。
Many Japanese believe natto is a healthy addition to their diet and it is widely eaten with rice for breakfast.
許多日本人認為，在日常飲食中添加豆豉對人體健康有利，所以日本人經(jīng)常將豆豉配米飯吃。
The drying methods have a direct impact on the fibrinolytic activity of natto.
干燥方式對納豆纖溶活性有直接的影響。
Studies on screening, identification and fermentation characteristics of new natto-producing strain with the strong fibrinolytic activity
溶栓納豆菌的篩選鑒定及其發(fā)酵特性研究
Screening and identification of Bacillus subtilis Natto and its optimal fermentation condition
納豆枯草桿菌的分離鑒定及發(fā)酵條件優(yōu)化
Isolation and purification of Bacillus natto sawamura and its effect on the intestinal microecology systems of rats
納豆芽孢桿菌分離純化及對大白鼠腸道微生態(tài)系統(tǒng)的影響
Optimization of Fermentation conditions of antimicrobial substances produced by Bacillus natto
納豆菌產(chǎn)生抗菌物質(zhì)的培養(yǎng)條件的優(yōu)化
Isolation and Forward Breeding of Bacillus subtilis natto with High Fibrinolytic Activity Nattokinase
納豆菌分離、鑒定及納豆激酶高產(chǎn)菌株的正向選育
The method has the advantages that: the bacillus natto has strong environment tolerance and can restrain pathogenic bacteria;
本發(fā)明的有益效果在于：納豆菌環(huán)境耐受力強，能抑制病原菌；
Isolation, Identification and Antimicrobial Activity Assay of Bacillus Natto
納豆菌的分離鑒定及其抗菌活性
Effects of Bacillus natto sawamura preparation on growth capability and duodenum digestive enzyme of AA broilers
納豆芽孢桿菌劑對AA雞生產(chǎn)性能和十二指腸消化酶的影響
Screening of Bacillus subtilis natto and optimization of nattokinase fermentation
納豆枯草桿菌的篩選和納豆激酶發(fā)酵條件優(yōu)化
Solid fermentation conditions for bacillus natto and product composition analysis
納豆菌固體發(fā)酵條件及產(chǎn)品成分分析
Comparison of natto characteristics under different cooking mode and fermentation time
不同蒸煮方式和發(fā)酵時間下納豆的性質(zhì)比較
Optimization of Bacillus natto Fermented from Soybean Dregs by Response Surface Methodology
響應面法優(yōu)化以豆渣為基質(zhì)發(fā)酵納豆菌
Culture Condition Optimization of Strain Seed Liquid of Natto Kinase-Producing Bacillus subtilis
產(chǎn)納豆激酶枯草芽孢桿菌種子液培養(yǎng)條件的優(yōu)化
A Test for Bacteriostasis in vitro of Natto Extracts and the Culture Solution of Bacillus natto against Intestine Bacteria in Piglets
納豆提取物和納豆菌培養(yǎng)液對仔豬腸道菌體外抑菌試驗
High NK activity of Bacillus natto by mutation breeding and study on culture conditions of nattokinase production
高NK活性納豆菌的誘變選育及產(chǎn)酶條件的研究
Study on Conditions for Protoplast Production and Regeneration of Bacillus subtilis natto
納豆菌原生質(zhì)體制備與再生條件的研究
Cloning and Sequence of the Gene Encoding Nattokinase of Bacillus Subtilis Natto
枯草桿菌納豆激酶基因的克隆與序列分析
Studies on separation, purification and enzymology characters of natto kinase
納豆激酶的分離純化及酶學性質(zhì)研究
Optimization of soybean residue culture medium for proliferation of Bacillus Natto
增殖納豆芽孢桿菌的豆渣培養(yǎng)基的優(yōu)化
Study on culture conditions of antimicrobial substances produced by Bacillus natto
納豆菌產(chǎn)抗菌物質(zhì)培養(yǎng)條件的研究
Research on Purification and Fibrinolytic Activity Assay of Nattokinase from Natto
納豆激酶分離純化及纖溶活性研究
Studies on the Trace Physiological Substances produced by Bacillus subtilis var. Natto
納豆菌生產(chǎn)微量生理活性物質(zhì)的研究
