Effect of Fermentation Parameters on Natto and Its Thrombolytic Property.

Foods · 2021 · PMC8620952 · PMID 34828828

Europe PMC DOI

hedged sentences

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp < 0.01actually significant

Effect of Sucrose on Natto Figure 1 (a 2 ,b 2 ,c 2 ) reveals that the amount of sucrose has a highly significant ( p < 0.01 obtained by one-way ANOVA analysis) impact on the sensory score of natto.

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extremely significantp < 0.01actually significant

However, as the salt concentration increased above 1%, the sensory score rapidly decreased, and the difference was extremely significant ( p < 0.01).

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an increasing trendno p-value reported

As shown in Figure 5 (B 1 ), with the extension of the fermentation time, the activity of nattokinase showed an increasing trend.

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