Isolation and Optimal Fermentation Condition of the Bacillus subtilis Subsp. natto Strain WTC016 for Nattokinase Production
Ju, S.; Cao, Z.; Wong, C.; Liu, Y.; Foda, M.F.; Zhang, Z.; Li, J. Isolation and Optimal Fermentation Condition of the Bacillus subtilis Subsp. natto Strain WTC016 for Nattokinase Production. Fermentation 2019, 5, 92. https://doi.org/10.3390/fermentation5040092
Ju S, Cao Z, Wong C, Liu Y, Foda MF, Zhang Z, Li J. Isolation and Optimal Fermentation Condition of the Bacillus subtilis Subsp. natto Strain WTC016 for Nattokinase Production. Fermentation. 2019; 5(4):92. https://doi.org/10.3390/fermentation5040092
Chicago/Turabian StyleJu, Shouyong; Cao, Zhilin; Wong, Christina; Liu, Yangyang; Foda, Mohamed F.; Zhang, Zhenyu; Li, Jinshan. 2019. "Isolation and Optimal Fermentation Condition of the Bacillus subtilis Subsp. natto Strain WTC016 for Nattokinase Production" Fermentation 5, no. 4: 92. https://doi.org/10.3390/fermentation5040092