Bacillus subtilis natto - Open Access .click

Journal of Molecular Modeling, 2013
Bacillus subtilis natto is widely used in industry to produce natto, a traditional and popular Japanese soybean food. However, during its secondary fermentation, high amounts of ammonia are released to give a negative influence on the flavor of natto.
Li-Li, Chen +6 more
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Production of Biosurfactant Using Bacillus subtilis Natto Fermentation

Pertanika Journal of Science and Technology, 2023
Biosurfactants are microbial amphiphiles produced as primary metabolites by varieties of microorganisms. They are preferred over chemically derived surfactants owing to their intrinsic properties, such as superior environmental compatibility, biodegradability, anti-inflammatory and antimicrobial activity, and higher tolerance towards extreme ...
Yew Seng Leow +4 more
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Bacillus subtilis natto as a potential probiotic in animal nutrition

Critical Reviews in Biotechnology, 2021
The growing global demand for animal products and processed meat has created a challenge for the livestock sector to enhance animal productivity without compromising product quality. The restriction of antibiotics in animal feeds as growth promoters makes the use of probiotics a natural and safe alternative to obtain functional foods that provide ...
Sandra R B, Ruiz Sella +4 more
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bacillus subtilis
biology
bacteria

genetics
food science
chemistry

biochemistry
microbiology
fermentation