Optimization of natto fermentation conditions based on quantitative analysis of rocG and aprN gene expression

FAN Liwen, LI Haonan, ZHANG Weiyong, HE Chenguang, ZHAO Jiahuan, WANG Xiaoping

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (5) : 165-171.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (5) : 165-171. DOI: 10.13995/j.cnki.11-1802/ts.038623

Optimization of natto fermentation conditions based on quantitative analysis of rocG and aprN gene expression

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(5): 165-171 https://doi.org/10.13995/j.cnki.11-1802/ts.038623

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