Results 11 to 20 of about 10,385 (202)

Which characteristic of Natto: appearance, odor, or taste most affects preference for Natto [PDF]

Journal of Physiological Anthropology, 2012
Background In Japan, consumption of Natto, a fermented bean dish, is recommended because of its high quality protein, digestibility in the gut and its preventive effect on blood clot formation due to high vitamin K content.
Tsumura Yuki, Ohyane Aki, Yamashita Kuniko, Sone Yoshiaki   +3 more
doaj   +5 more sources

Whole genome assembly of a natto production strain Bacillus subtilis natto from very short read data [PDF]

BMC Genomics, 2010
Background Bacillus subtilis natto is closely related to the laboratory standard strain B. subtilis Marburg 168, and functions as a starter for the production of the traditional Japanese food "natto" made from soybeans.
Fujiyama Asao, Toyoda Atsushi, Popendorf Kris, Hachiya Tsuyoshi, Osana Yasunori, Nishito Yukari, Itaya Mitsuhiro, Sakakibara Yasubumi   +7 more
doaj   +3 more sources

Conserved accessory genes link a phylogenetically distinct Bacillus subtilis strain from Indian bekang to the Japanese natto clade [PDF]

Scientific Reports
Bacillus subtilis is central to Asian fermented soybean foods, including Japanese natto. To explore the genomic boundaries of B. subtilis var. natto, we conducted a comparative pangenome analysis of 42 strains, including the core natto clade (n = 26) and
Kiyohiko Seki, Yukio Nagano
doaj   +2 more sources

Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum [PDF]

Current Research in Microbial Sciences
The 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, Xun Xu, Lai-Feng Chen, Jin-Ping Zhou, Zhen-Hui Cao, Qiu-Ye Lin   +5 more
doaj   +2 more sources

Bacillus subtilis natto NTU-18 attenuates atherosclerosis progression by modulating peripheral immune cell alterations [PDF]

Applied Microbiology and Biotechnology
Atherosclerosis is a chronic inflammatory disease characterized by lipid accumulation and immune dysregulation, including expansion of pro-inflammatory monocytes and effector T cells, alongside reduced regulatory T cells (Tregs). Bacillus subtilis natto,
Jian-Da Lin, Yu-Zhen Ye, Sin-Ren Wang, Wen-Yi Kao, Kung-Ta Lee   +4 more
doaj   +2 more sources

Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics [PDF]

Food Chemistry: X
Bacillus spp. are the main nattokinase (NK) producers, but monoculture fermentation often causes an unpleasant ammoniacal odor. This study first selected B.
Yin Feng, Yuexin Gao, Linlin Cui, Jiale Feng, Yuling Fan, Yue Zhang, Xinzhu Wang, Yuxuan Ma, Yu Wang, Bo Nan, Xia Li, Yuhua Wang   +11 more
doaj   +2 more sources

Widely Targeted Metabolomics Revealed the Metabolic Basis of Physiological Function and Flavor of Natto [PDF]

Metabolites
Background: Natto is a fermented product derived from soybeans through the action of Bacillus subtilis natto, possessing various pharmacological and health-promoting properties.
Xiaolong Yin, Xiaona Wang, Lili Xu, Jianzhi Zhao, Can Li, Jianqiang Lin   +5 more
doaj   +2 more sources

Enhancement of natural killer cell activity by oral administration of a fermented soybean product in dogs [PDF]

Open Veterinary Journal, 2021
Background: Probiotics are known for their ability to enhance cellular immunity, including the activation of macrophages, natural killer cells, and cytotoxic T lymphocytes.
Shoma Mikawa, Akira Matsuda, Yasuyuki Kamemori, Satoru Asanuma, Hitoshi Kitagawa   +4 more
doaj   +1 more source

Scallop aquaculture has a potential risk of natto-induced hypersensitivity reactions in a local area of northern Japan

Allergology International, 2023
Background: Fermented soybean (natto)-induced hypersensitivity reactions (natto allergy) are rare and can result in late-onset anaphylaxis. The allergen in natto is considered to be poly-γ-glutamic acid (PGA), and marine sports are a risk factor for ...
Isaku Kurotori, Takashi Kimura, Wataru Sasao, Masahiko Abe, Hideki Kumagai, Akiko Tamakoshi   +5 more
doaj   +1 more source

Nattokinase (Bac s 1), a subtilisin family serine protease, is a novel allergen contained in the traditional Japanese fermented food natto

Allergology International, 2023
Background: Immediate allergy caused by natto, a popular Japanese food prepared by fermenting soybeans with Bacillus subtilis var. natto, has been reported.
Kayoko Suzuki, Masashi Nakamura, Nayu Sato, Kyoko Futamura, Kayoko Matsunaga, Akiko Yagami   +5 more
doaj   +1 more source