Results 31 to 40 of about 2,874 (212)

Natural Genetic Competence in Bacillus subtilis Natto OK2 [PDF]

Journal of Bacteriology, 2000
ABSTRACT We isolated a Bacillus subtilis natto strain, designated OK2, from a lot of commercial fermented soybean natto and studied its ability to undergo natural competence development using a comG-lacZ fusion at the amyE locus. Although transcription of the
S, Ashikaga, H, Nanamiya, Y, Ohashi, F, Kawamura   +3 more
openaire   +2 more sources

Effect of Bacillus subtilis natto on growth performance in Muscovy ducks

Brazilian Journal of Poultry Science, 2013
The aim of the present study was to determine whether dietary Bacillus subtilis natto could affect growth performance of Muscovy ducks. A total of 120 hundred Muscovy ducks at the age of 1 day were randomly assigned to four groups (30 Muscovy ducks/group)
T Sheng-Qiu, D Xiao-Ying, J Chun-Mei, P Jing-Jing, L Shan-Shan, C Jin-Ding   +5 more
doaj   +1 more source

Effects of natto extract on endothelial injury in a rat model [PDF]

, 2010
Vascular endothelial damage has been found to be associated with thrombus formation, which is considered to be a risk factor for cardiovascular disease. A diet of natto leads to a low prevalence of cardiovascular disease. The aim of the present study was
Chang, Chin-Hsien, Chang, Yen-Lin, Chen, Kuo-Ti, Chiu, Ya-Huang, Hsieh, Ching-Liang, Kuo, Yi-Wen, Lee, Tsong-Hai, Wang, Chao-Hung, Wu, Chang-Jer   +8 more
core   +1 more source

Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strains

AMB Express, 2017
We recently isolated a tumoricidal peptide from Natto, a Japanese traditional fermented food. In the present study, antimicrobial activity of the Natto peptide was examined. The peptide consisted of 45 amino acid residues, and its structure was predicted
Manabu Kitagawa, Tsukasa Shiraishi, Soh Yamamoto, Ryosuke Kutomi, Yasuo Ohkoshi, Toyotaka Sato, Hideki Wakui, Hideaki Itoh, Atsushi Miyamoto, Shin-ichi Yokota   +9 more
doaj   +1 more source

Poly-γ-glutamic acid: production, properties and applications [PDF]

, 2015
University of Wolverhampton ...
Adetoro Ogunleye, Aditya Bhat, Ben-Zur, Bhat, Bhunia, Bodnár, Bovarnick, Candela, Cao, Choi, Craig Williams, Cromwick, David Hill, Graciela, Hanby, Ho, Ho, Inbaraj, Ivanovics, Ivanovics, Iza Radecka, Kada, Li, Mabrouk, Makino, McLean, Mesnage, Rehm, Sakai, Shih, Shyu, Sung, Thorne, Thorne, Tomcsik, Tsutomu, Uotani, Victor U. Irorere, Weber, Xu, Yasuzawa, Yokoi, Zwartouw   +42 more
core   +1 more source

Determination of factors affecting the protease content generated in fermented soybean by Bacillus subtilis 1423

Energy Reports, 2020
The objective of the study to determine the factors affecting the protease content generated during soybean fermentation by Bacillus subtilis. In this study, four factors were investigated during soybean fermentation: (1) pH, (2) fermentation temperature,
Tham Nguyen, Cong Ha Nguyen
doaj   +1 more source

A duo of Potassium-responsive Histidine Kinases govern the multicellular destiny of Bacillus subtilis [PDF]

, 2015
Multicellular biofilm formation and surface motility are bacterial behaviors considered mutually exclusive. However, the basic decision to move over or stay attached to a surface is poorly understood.
Boland, Wilhem, de Oña, Paula, Donato, Veronica, Gallegos Monterrosa, Ramses, Grau, Roberto Ricardo, Hölscher, Theresa, Kovács, Ákos T., Kuipers, Oscar P., Kunert, Maritta, Leñini, Cecilia Andrea, Mhatre, Eisha, Vileta, Darío   +11 more
core   +3 more sources

Bacillus subtilis natto: a non-toxic source of poly-γ-glutamic acid that could be used as a cryoprotectant for probiotic bacteria [PDF]

, 2013
It is common practice to freeze dry probiotic bacteria to improve their shelf life. However, the freeze drying process itself can be detrimental to their viability.
Bartlett, Terry, Bhat, Aditya R., Charalampopoulos, Dimitris, Hill, David, Irorere, Victor U., Kedia, Gopal, Morris, Mark R, Radecka, Iza   +7 more
core   +1 more source

Research Progress on the Undesirable Flavor in Natto

Shipin gongye ke-ji, 2022
Cardiovascular disease is the chronic disease with the most deaths in our country. And natto products, made from soybean by fermented by Bacillus subtilis, have high-efficiency thrombolytic, lipid-lowering, and blood pressure-lowering effects.
Yaxin GAO, Mengran ZHANG, Lizhen HOU, Jie GAO, Fengzhong WANG, Shuying LI   +5 more
doaj   +1 more source

Characterization of Bacillus species exhibiting strong proteolytic activity isolated from Thua Nao [PDF]

, 2016
In this study, two bacilli strains, namely TN51 and TN69, previously isolated from Thua Nao, a Thai traditional fermented soybean, were studied in terms of their phenotypic and biochemical properties.
Chukeatirote, E., Eungwanichayapant, P.D., Kanghae, A., Monkai, J., Niamsup, P.   +4 more
core   +1 more source