Results 101 to 110 of about 10,385 (202)

Improving nattokinase activity and sensory properties of natto via co-fermentation with Bacillus subtilis natto and Lactobacilli

Applied Food Research
Natto is a nutrient-rich fermented soybean product with health-promoting functions due to its nattokinase content, which confers multiple benefits, including cardiovascular protection, antioxidant activity, and improved gastrointestinal digestion.
Hongyan Li, Qixin Zheng, Xiaoran Fan
doaj   +1 more source

Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD ResponseSurface Method

Shipin gongye ke-ji
In order to explore the optimal fermentation conditions for the poly-γ-glutamic acid (γ-PGA) production and sensory quality of fermented natto, the comprehensive score of γ-PGA production and sensory evaluation after natto fermentation was used as an ...
Delin YAN, Lei HUANG, Jing QIU, Shilang CHEN, Zhiqing MEI, Kaixuan ZHANG, Cunyi YANG, Xiangyang GAO   +7 more
doaj   +1 more source

Further Sanitary Test of “Natto”

The Japanese Journal of Nutrition and Dietetics, 1958
Fourteen samples of “Natto” obtained from market, of different maker in Tokyo (in cluding 7 samples of Straw package and the same number of woodshavings) were examined by isolation of Aerobacter type bacteria. The following results being obtained.(1) Ten samples were found to he positive for the Aerobacter test (5 straw package, and 5 woodshaving ...
Norimasa Inoue, Takeichi Ohsima
openaire   +2 more sources

High barley intake in non-obese individuals is associated with high natto consumption and abundance of butyrate-producing bacteria in the gut: a cross-sectional study

Frontiers in Nutrition
ObjectiveBarley, abundant in β-glucan, a soluble dietary fiber, holds promise in obesity prevention. Given the microbial metabolism of dietary fiber in the gastrointestinal tract, we investigated the role of gut microbiota in non-obese individuals ...
Satoko Maruyama, Satoko Maruyama, Tsubasa Matsuoka, Tsubasa Matsuoka, Koji Hosomi, Jonguk Park, Haruka Murakami, Motohiko Miyachi, Hitoshi Kawashima, Kenji Mizuguchi, Kenji Mizuguchi, Toshiki Kobayashi, Toshiki Kobayashi, Tadao Ooka, Zentaro Yamagata, Jun Kunisawa, Jun Kunisawa, Jun Kunisawa, Jun Kunisawa, Jun Kunisawa, Jun Kunisawa, Jun Kunisawa, Jun Kunisawa   +22 more
doaj   +1 more source

Fermentation Technology and Functional Foods

Frontiers in Bioscience-Elite
Food is an integral part of our civilization. It is a cultural phenomenon that, while having evolved, is associated with societal traditions and identity.
Domenico Giuffrè, Angelo Maria Giuffrè
doaj   +1 more source

ECONOMIC CONTRIBUTION OF THE SOYBEAN INDUSTRY TO NORTH DAKOTA [PDF]

Agriculture remains a major component in the North Dakota economy, yet many activities within the agricultural industry remain unquantified. The purpose of this study was to measure the economic contribution of the soybean industry to the North Dakota ...
Bangsund, Dean A., Leistritz, F. Larry
core   +1 more source

Improvement of Bacillus subtilis Natto Viability by Alginate and Xanthan Gum as a Wall Material

Turkish Journal of Agriculture: Food Science and Technology
In this study, Bacillus subtilis natto was encapsulated in alginate, either coated with or mixed with xanthan gum as a supplemental component. The encapsulated bacteria were then evaluated for their survival in simulated gastric fluid (SGF) and simulated
Han Le, Ly Vo, Nhi Kieu, Thuy Dang, Dong Lieu   +4 more
doaj   +1 more source

Active Stable Maintenance Functions in Low Copy-Number Plasmids of Gram-Positive Bacteria I. Partition Systems [PDF]

, 2013
Low copy number plasmids cannot rely on the random segregation during bacterial cell division. To be stably maintained in the population they evolved two types of mechanisms (i) partition systems (PAR) that actively separate replicated plasmid molecules ...
Dmowski, Michal, Jagura-Burdzy, Grazyna
core  

EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies), 2016. Scientific opinion on the safety of fermented soybean extract NSK-SD® as a novel food pursuant to Regulation (EC) No 258/97 [PDF]

, 2016

core   +1 more source

Riboflavin Content of Natto and Bacillus Natto

Eiyo To Shokuryo, 1958
Kenkichi Itami, Sumio Kato
openaire   +2 more sources