Results 81 to 90 of about 2,874 (212)
Toxicological assessment of nattokinase derived from Bacillus subtilis var. natto
Food and Chemical Toxicology, 2016 Subtilisin NAT, commonly known as "nattokinase," is a fibrinolytic enzyme produced by the bacterial strain B. subtilis var. natto, which plays a central role in the fermentation of soybeans into the popular Japanese food natto. Recent studies have reported on the potential anticoagulatory and antihypertensive effects of nattokinase administration in ...
Lampe, Bradley J., English, J. Caroline
openaire +2 more sources
Current Research in Microbial SciencesThe present study aimed to optimize the processing technology of natto fermented with Bacillus subtilis natto and Limosilactobacillus fermentum 2–2 and its effect on quality characteristics as well as volatile compounds.
Yi-Ni Ma +5 more
doaj +1 more source
Cow Dung Is a Novel Feedstock for Fibrinolytic Enzyme Production from Newly Isolated Bacillus sp. IND7 and Its Application in In Vitro Clot Lysis [PDF]
, 2016 Bacterial fibrinolytic enzymes find great applications to treat and prevent cardiovascular diseases. The novel fibrinolytic enzymes from food grade organisms are useful for thrombolytic therapy.
Arumugaperumal Arun +4 more
core +2 more sources
Microbial Biotechnology, Volume 18, Issue 12, December 2025.Type 2 diabetes mellitus (T2DM) poses a significant threat to public health and is linked to the gut microbiota. Probiotics, prebiotics, and synbiotics, together with fecal microbiota transplantation (FMT), can restore the gut microbiota in type 2 diabetes mellitus (T2DM) patients.
Jiangyan Wang +10 more
wiley +1 more source
Strategies towards the functionalization of subtilisin E from bacillus subtilis for wool finishing applications [PDF]
, 2008 Subtilisin E is an alkaline serine protease secreted by the Gram positive bacterium Bacillus subtilis and widely used in industry as a biocatalyst for various processes. The most common application of subtilisins is in laundry detergents. However, due to
Araújo, Rita +2 more
core +1 more source
Optimization of Soybean Meal Fermentation for Aqua-Feed with Bacillus subtilis natto Using the Response Surface Methodology [PDF]
, 2021 Yukun Zhang +10 more
openalex +1 more source
Environmental Microbiology Reports, Volume 17, Issue 6, December 2025.Electrogenic isolate, Enterobacter sp. DSAAI‐4 exhibited broad substrate range utilisation ability and high salt tolerance. Use of agro‐industrial waste barley bran for culture growth was promising and low cost. ABSTRACT Our study aims to identify electrogenic bacteria and optimise culture conditions using different commercial and agro‐industrial ...
Getachew Bantihun +3 more
wiley +1 more source
Effects of Bacillus subtilis Natto NB205 and Its Mutant NBMK308 on Egg Quality in Aging Laying Hens
Life, 2023 In aging laying hens, reproductive changes reduce egg quality. Bacillus subtilis natto (B. subtilis) is a versatile bacterium with high vitamin K2 content, providing health benefits for animals and humans.
Chaoyong Liao +4 more
doaj +1 more source
Food Science &Nutrition, Volume 13, Issue 10, October 2025.Alkalihalobacillus wakoensis ATCC 21832 demonstrated excellent acid (95.6% survival at pH 2.5) and bile tolerance, produced catalase, protease, and nattokinase, and exhibited broad antimicrobial activity. The strain was sensitive to several antibiotics, formed moderate biofilm, showed high hydrophobicity, adhered to epithelial cells, and enhanced HepG ...
Ali Zarei +5 more
wiley +1 more source
EFSA Journal, Volume 23, Issue 10, October 2025.Abstract The food enzyme thermomycolin (EC 3.4.21.65) is produced with the genetically modified Trichoderma reesei strain AR‐201 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA.
EFSA Panel on Food Enzymes (FEZ) +18 more
wiley +1 more source