Results 41 to 50 of about 10,385 (202)

Bacillus subtilis variant natto Bacteremia of Gastrointestinal Origin, Japan

Emerging Infectious Diseases, 2022
We report a case of bacteremia caused by Bacillus subtilis variant natto after a gastrointestinal perforation in a patient in Japan. Genotypic and phenotypic studies of biotin identified B. subtilis var. natto.
Ippei Tanaka, Satoshi Kutsuna, Misako Ohkusu, Tomoyuki Kato, Mari Miyashita, Ataru Moriya, Kiyofumi Ohkusu   +6 more
doaj   +1 more source

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

MTA セメントと納豆菌混和材料の齲蝕治療応用と相乗効果： 基礎的実験の意義と今後 [PDF]

, 2020
Bacillus subtilis produces a number of useful substances and is nonpathogenic in humans; therefore, this bacterium is used in probiotic therapy. Indirect pulp capping with a mixture of B.
Shunya Oka, 岡 俊哉
core   +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

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

Chemical and physical composition of grain-type and food-type soybean for food processing . [PDF]

, 2017
The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing.
CARRÃO-PANIZZI, M. C., PRUDÊNCIO, S. H., SILVA, J. B. da   +2 more
core   +1 more source

Comparison of Multiple Functional-Active Ingredients in Different Varieties of Natto

Shipin gongye ke-ji
In order to investigate the important functional-active components in different varieties of natto, natto was processed using soybean, black bean, red bean, mung bean, lentil, chickpea, kidney bean, pea, red bean and cowpea, and the differences of ...
Mengyue XU, Jinyi YU, Hui LI, Qin LIU, Changli ZENG, Hongbo WANG   +5 more
doaj   +1 more source

Quantum theory of incompatible observations [PDF]

, 1999
Maximum likelihood principle is shown to be the best measure for relating the experimental data with the predictions of quantum theory.Comment: 3 ...
Banaszek K, Dempster A P, Fisher R A, Frieden B R, Frieden B R, Helstrom C W, Holevo A S, Hradil Z, Hradil Z, Hradil Z, J Summhammer, Kullback S, Leonhardt U, Massar S, Rehácek J, Sakurai J J, Vardi Y, Welsch D-G, Wootters W K, Z Hradil   +19 more
core   +2 more sources

Production of natto starter.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1988
The quality characteristics of natto starter affects the quality of natto such as flavor, taste and the production of sticky materials. In order to get good natto starter, Bacillus natto isolated from commerical natto starters was transferred from nutrient agar slant and incubated on three solid media; soybean extracts agar, phytone agar and nutrient ...
Joko SULISTYO, Naotoshi TAYA, Kazumi FUNANE, Kan KIUCHI   +3 more
openaire   +2 more sources

Surfing as a risk factor for sensitization to poly(γ-glutamic acid) in fermented soybeans, natto, allergy

Allergology International, 2018
Background: Poly(γ-glutamic acid) (PGA) is an allergen in natto, fermented soybeans, which causes late-onset anaphylaxis. We hypothesized that jellyfish stings sensitize adults to PGA because a surfer had allergies to both natto and jellyfish, whose ...
Naoko Inomata, Mami Miyakawa, Michiko Aihara   +2 more
doaj   +1 more source