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Title page for etd-0630114-164037


URN etd-0630114-164037 Statistics This thesis had been viewed 1028 times. Download 0 times.
Author Wen-yen Chiang
Author's Email Address No Public.
Department Bioengineering
Year 2013 Semester 2
Degree Master Type of Document Master's Thesis
Language zh-TW.Big5 Chinese Page Count 107
Title APPLICATION OF BACILLUS SUBTILIS NATTO AND ITS ECONOMIC BENEFITS ANALYSIS
Keyword
  • Natto
  • nattokinase
  • Bacillus natto
  • Bacillus natto
  • nattokinase
  • Natto
  • Abstract Natto is a traditional fermented food in Japan which is made by fermenting steamed soybeans with Bacillus subtilis. It is characterized by unique viscous material and flavor. Natto will produce a plenty of active components, including protein, linolenic acid, isoflavones, lecithin, vitamin B1、B2、E、K , calcium, zinc, magnesium, potassium, iron, etc. Natto has been proud to be a functional food, and full of physiological functions such as thrombolysis, diabetic prevention, prevent osteoporosis, inhibit hypertension, elimination carcinogen for the human body, regulate the physiology, and gastrointestinal protection. This study simulated the commercial production process and economic analysis of bacillus subtilis natto of 25 tons/year. The estimated production cost and selling price could leave the product against the commercial competitive of bacillus subtilis natto. The annuals return on investman is estimated as 27.91%. Therefore, the commercial production of red yeast rice is worth to further studies.
    Advisor Committee
  • C. Will Chen - advisor
  • Files indicate not accessible
    Date of Defense 2014-06-13 Date of Submission 2014-07-01


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