Results 181 to 190 of about 10,385 (202)

Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation

Journal of the Science of Food and Agriculture, 2010
AbstractBACKGROUND: To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculatedwith Bacillus natto and fermented at 37 °C for 48 h. The changes in physiochemical properties of fermented black soybean natto were investigated.RESULTS: The inoculation procedure significantly increased moisture ...
Yongjin, Hu, Changrong, Ge, Wei, Yuan, Renjun, Zhu, Wujiu, Zhang, Lijuan, Du, Jie, Xue   +6 more
openaire   +2 more sources

Culture media for pyrazines production by a commercial natto bacillus (Bacillus natto).

Journal of the agricultural chemical society of Japan, 1987
When “natto” bacillus was cultured on extracts of cooked soybeans (basal medium), a trace of pyrazines was produced though cell-propagation proceeded moderately. A considerable quantity of pyrazines was produced in culture with a basal medium containing both 1% glucose and 1% sodium glutamate.
Tetsuo ITO, Etsuko SUGAWARA, Yonekichi SAKURAI, Shinichi TAKEYAMA, Hidemitsu UCHIZAWA, Satoshi ODAGIRI   +5 more
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The Binding of Bacillus natto Isolated From Natto to Heterocyclic Pyrolysates

World Journal of Microbiology and Biotechnology, 2004
The ability of natto, a fermented food, cells of bacterial strains isolated from natto,and viscous polymeric material (VPM) from natto to bind to pyrolysatesl such as Trp-P-1, Trp-P-2 and IQ (that are generated while cooking protein-enriched food and are potent mutagens) in the presence of an appropriate activation system was investigated.
openaire   +1 more source

Digestion of staphylococcal enterotoxin by Bacillus natto

Antonie van Leeuwenhoek, 1997
Cooked rice contaminated with staphylococcal enterotoxin A (SEA) was mixed with 'natto', a Bacillus natto fermented soybean food, and the mixture was incubated at 37 degrees C for 1 h. Reversed passive latex agglutination (RPLA) tests performed on the mixture revealed that the RPLA titer against SEA was significantly reduced after incubation ...
R, Osawa, K, Matsumoto
openaire   +2 more sources

Late-onset anaphylaxis to Bacillus natto?fermented soybeans (natto)

Journal of Allergy and Clinical Immunology, 2004
Naoko Inomata, Hiroyuki Osuna, Zenro Ikezawa   +2 more
openaire   +2 more sources

Natto in Mainland Southeast Asia

2020
In the mid-1960s, the “lucidophyllous forest culture” theory was proposed. This proposal notes that lucidophyllous forests range from Japan to mainland Southeast Asia to the Himalayas, and that commonalities could be observed in the use of vegetation in these regions, suggesting the existence of similar cultures.
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ANALISIS PROTEIN DAN ASAM AMINO NATTO, MAKANAN FERMENTASI KEDELAI KUNING OLEH BASILLUS SUBTILLIS NATTO

Jurnal Ilmiah Pangan Halal, 2020
This Research aims to analyze crude protein and amino acid profile of natto from yellow soybeans from Vedca Cianjur. Protein analysis was performed using the Semi-micro Kjeldahl method, while amino acid analysis was performed using High Performance Liquid Chromatography (HPLC). Analysis of natto paste shows that natto contains an average of 22.1% crude
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Lipids of natto

Journal of Agricultural and Food Chemistry, 1976
Kan Kiuchi, Teruo Ohta, Hiroshi Itoh, Tokuji Takabayashi, Hideo Ebine   +4 more
openaire   +1 more source

natto, n.

2023
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Anti-bacterial Component Dipicolic Acid Measured in Natto and Natto Bacilli.

Journal of the agricultural chemical society of Japan, 1999
Hiroyuki SUMI, Tadanori OHOSUGI
openaire   +1 more source