Results 11 to 20 of about 2,874 (212)
Biological functions of compounds from Bacillus subtilis and its subspecies, Bacillus subtilis natto
Food Bioengineering, 2022 Natto, fermented food produced by Bacillus subtilis natto (B. subtilis natto), is widely consumed around the world, and its potential health functions are attracting attention.
Taiki Miyazawa +5 more
doaj +2 more sources
Bacillus subtilis variant natto Bacteremia of Gastrointestinal Origin, Japan
Emerging Infectious Diseases, 2022 We report a case of bacteremia caused by Bacillus subtilis variant natto after a gastrointestinal perforation in a patient in Japan. Genotypic and phenotypic studies of biotin identified B. subtilis var. natto.
Ippei Tanaka +6 more
doaj +3 more sources
Bacillus subtilis Bacteremia from Gastrointestinal Perforation after Natto Ingestion, Japan
Emerging Infectious Diseases, 2023 We report a case of Bacillus subtilis variant natto bacteremia from a gastrointestinal perforation in a patient who ingested natto. Genotypic methods showed the bacteria in a blood sample and the ingested natto were the same strains.
Takehiro Hashimoto +5 more
doaj +2 more sources
Bacillus subtilis (natto) plasmid pLS20 mediates interspecies plasmid transfer [PDF]
Journal of Bacteriology, 1987 The 55-kilobase plasmid, pLS20, of Bacillus subtilis (natto) 3335 promotes transfer of the tetracycline resistance plasmid pBC16 from B. subtilis (natto) to the Bacillus species B. anthracis, B. cereus, B. licheniformis, B. megaterium, B. pumilus, B. subtilis, and B. thuringiensis.
T M Koehler, Curtis B. Thorne
openalex +4 more sources
American Journal of Case Reports, 2023 BACKGROUND Fermented foods, such as yogurt, are often considered healthy; however, there have been numerous reported cases of bacteremia associated with their consumption. In this report, we present a case of Bacillus subtilis var. natto (B. subtilis var.
Kazuhiro Ishikawa +6 more
openalex +3 more sources
Purification and Properties of .GAMMA.-Glutamyltranspeptidase from Bacillus subtilis (natto).
Agricultural and Biological Chemistry, 1991 To understand the mechanism by which gamma-polyglutamic acid (gamma-PGA) in the sticky material of natto was synthesized, we purified the gamma-glutamyltranspeptidase (gamma-GTP) (EC 2.3.2.2) from the culture broth of Bacillus subtilis (natto) to homogeneity. gamma-GTP was composed of two subunits with molecular weight of 45,000 and 22,000.
Yoshihiro Ogawa +3 more
openalex +4 more sources
Gene Cloning System for Bacillus subtilis (natto)
JOURNAL OF THE BREWING SOCIETY OF JAPAN, 1994 Yoshifumi Itoh, Toshiro Nagai
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Breeding and Genetic Manipulation of Bacillus subtilis (natto).
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1999 Toshirou NAGAI
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Development of natto with germination-defective mutants of Bacillus subtilis (natto) [PDF]
Applied Microbiology and Biotechnology, 2009 The effects of cortex-lysis related genes with the pdaA, sleB, and cwlD mutations of Bacillus subtilis (natto) NAFM5 on sporulation and germination were investigated. Single or double mutations did not prevent normal sporulation, but did affect germination. Germination was severely inhibited by the double mutation of sleB and cwlD. The quality of natto
Nobuo, Mitsui +2 more
openaire +2 more sources
Foods, 2022 Natto is a famous traditional fermented food, but the influence of the fermentation process on the content and composition of soybean isoflavones and nutritional value is still unclear.
Aoli Xiang +5 more
doaj +1 more source