Whole genome assembly of a natto production strain Bacillus subtilis natto from very short read data [PDF]
BMC Genomics, 2010 Background Bacillus subtilis natto is closely related to the laboratory standard strain B. subtilis Marburg 168, and functions as a starter for the production of the traditional Japanese food "natto" made from soybeans.
Fujiyama Asao +7 more
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Study on the mechanism of production of γ-PGA and nattokinase in Bacillus subtilis natto based on RNA-seq analysis [PDF]
Microbial Cell Factories, 2021 Poly-γ-glutamic acid (γ-PGA) and nattokinase (NK) are the main substances produced by Bacillus subtilis natto in solid-state fermentation and have wide application prospects. We found that our strains had higher activity of nattokinase when soybeans were
Min Li +4 more
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Improved Extraction Yield, Water Solubility, and Antioxidant Activity of Lentinan from Lentinula edodes via Bacillus subtilis natto Fermentation [PDF]
Fermentation, 2023 Lentinan has important applications in the food and medicine fields. Fermenting Lentinula edodes with Bacillus subtilis natto increased the lentinan extraction yield by 87.13% and greatly altered the molecular structure and antioxidant activity of ...
Mengyue Xu +6 more
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Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09 [PDF]
Foods, 2022 Natto is a high-value fermented soybean produced by B. subtilis. However, B. subtilis produces a pungent amine odor. This study compared the volatile organic compounds (VOCs), free amino acids (FAAs) and biogenic amines (BAs), nattokinase (NK) of natto ...
Qifeng Zhang +7 more
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Journal of Pharmacological Sciences, 2005 Natto, steamed soybeans fermented by Bacillus subtilis natto, is a traditional Japanese food. We derived a purified protein layer, called NKCP as a trade mark, from B. subtilis natto fermentation.
Kazunobu Omura +5 more
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Exploring the Potential for Fungal Antagonism and Cell Wall Attack by Bacillus subtilis natto
Frontiers in Microbiology, 2020 To develop more ecologically sustainable agricultural practices requires that we reduce our reliance on synthetic chemical pesticides for crop protection.
Anna Schönbichler +4 more
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A case of community‐acquired pneumonia caused by Bacillus subtilis subsp. natto in an immunocompetent patient [PDF]
Respirology Case ReportsA 70‐year‐old immunocompetent male with a history of insomnia presented with pneumonia and bacteremia caused by Bacillus subtilis. The patient took benzodiazepines and regularly consumed alcohol and natto (fermented soybeans).
Tetsuo Tani +5 more
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Clot Lysis Activity of Bacillus subtilis G8 Isolated from Japanese Fermented Natto Soybeans
Applied Food Biotechnology, 2019 Background and objective: Bacillus spp. with potent fibrin digesting enzymes, especially Bacillus subtilis (natto), has gained favorable insights into the world of cardiovascular health and functional foods.
Jap Lucy +5 more
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Combination of SPH and SP80 prolongs the lifespan of Bacillus subtilis natto to enhance industrial menaquinone-7 biosynthesis [PDF]
Frontiers in MicrobiologyMenaquinone-7 (MK-7) production from renewable feedstocks using Bacillus subtilis natto provides a promising pathway toward sustainability. However, MK-7 yields are often limited by poor microbial cell viability.
Liu-xiu Hu +16 more
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Animal, 2013 Two experiments were conducted to evaluate the effects of Bacillus subtilis natto, which was initially isolated from fermented soybeans on milk production, rumen fermentation and ruminal microbiome in dairy cows.
P. Sun, J.Q. Wang, L.F. Deng
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