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Fermented Soybean with Thrombosis Preventing Activity Using Mushroom Mycelia as Microbial Source
fermented soybean mushroom mycelia anti-thrombin substance
2009/6/17
Bacillus natto is the main microorganism used to make natto (fermented soybeans), because this microbe has good ability to produce protease. However, it is known that some genera of mushroom also prod...
