Works matching DE "NATTO"

Results: 36

Development of natto with germination-defective mutants of Bacillus subtilis ( natto).

Published in:

Applied Microbiology & Biotechnology, 2009, v. 82, n. 4, p. 741, doi. 10.1007/s00253-009-1894-y

By:

Mitsui, Nobuo;
Murasawa, Hisashi;
Sekiguchi, Junichi

Publication type:

Article

A case of a 7-year-old girl with late-onset anaphylaxis to fermented soybeans.

Published in:

Pediatric Allergy & Immunology, 2017, v. 28, n. 5, p. 501, doi. 10.1111/pai.12736

By:

Mori, Satomi;
Tsumagari, Shuntaro;
Kurihara, Kazuyuki

Publication type:

Article

Seed Coat Deficiency, Trait Stability, and Other Soybean Seed Quality Traits for Natto Cultivar Development.

Published in:

Crop Science, 2010, v. 50, n. 4, p. 1244, doi. 10.2135/cropsci2009.06.0300

By:

Cook, David E.;
Rainey, Katy Martin

Publication type:

Article

Association of Soybean Seed Traits with Physical Properties of Natto.

Published in:

Crop Science, 2000, v. 40, n. 6, p. 1529, doi. 10.2135/cropsci2000.4061529x

By:

Geater, Chandler W.;
Fehr, Walter R.

Publication type:

Article

Improvement in the growth performance of white shrimp, Litopenaeus vannamei, by a protease-producing probiotic, Bacillus subtilis E20, from natto.

Published in:

Journal of Applied Microbiology, 2009, v. 107, n. 3, p. 1031, doi. 10.1111/j.1365-2672.2009.04284.x

By:

Liu, C.-H.;
Chiu, C.-S.;
Ho, P.-L.;
Wang, S.-W.

Publication type:

Article

Nattokinase for prevention of thrombosis.

Published in:

American Journal of Health-System Pharmacy, 2006, v. 63, n. 12, p. 1121, doi. 10.2146/ajhp050509

By:

Ming-Wai Tai;
Sweet, Burgunda V.

Publication type:

Article

Subtilisin NAT, a subtilisin-like serine protease present in fermented soybean "natto" extract, inhibits Streptococcus mutans biofilm formation.

Published in:: Food Science & Technology Research, 2021, v. 27, n. 3, p. 7, doi. 10.3136/fstr.27.537
Publication type:: Article

Storage temperature and quality changes of natto.

Published in:: Food Science & Technology Research, 2021, v. 27, n. 3, p. 6, doi. 10.3136/fstr.27.497
Publication type:: Article

A high-accuracy method for quantifying poly-gamma-glutamic acid content in natto.

Published in:: Food Science & Technology Research, 2021, v. 27, n. 3, p. 4, doi. 10.3136/fstr.27.463
Publication type:: Article

Whole genome assembly of a natto production strain Bacillus subtilis natto from very short read data.

Published in:

BMC Genomics, 2010, v. 11, p. 243, doi. 10.1186/1471-2164-11-243

By:

Nishito, Yukari;
Osana, Yasunori;
Hachiya, Tsuyoshi;
Popendorf, Kris;
Toyoda, Atsushi;
Fujiyama, Asao;
Itaya, Mitsuhiro;
Sakakibara, Yasubumi

Publication type:

Article

Characterization of Bacillus phage-K2 isolated from chungkookjang, a fermented soybean foodstuff.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2011, v. 38, n. 1, p. 39, doi. 10.1007/s10295-010-0825-3

By:

Kim, Eun;
Hong, Jeong;
Yun, Na-Rae;
Lee, Young

Publication type:

Article

Effects of nattokinase, a pro-fibrinolytic enzyme, on red blood cell aggregation and whole blood viscosity.

Published in:

Clinical Hemorheology & Microcirculation, 2006, v. 35, n. 1-2, p. 139

By:

Pais, Eszter;
Alexy, Tamas;
Holsworth Jr., Ralph E.;
Meiselman, Herbert J.

Publication type:

Article

Enhanced production of recombinant nattokinase in Bacillus subtilis by promoter optimization.

Published in:

World Journal of Microbiology & Biotechnology, 2011, v. 27, n. 1, p. 99, doi. 10.1007/s11274-010-0432-5

By:

Shu-Ming Wu;
Chi Feng;
Jin Zhong;
Lian-Dong Huan

Publication type:

Article

Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation.

Published in:

Bioscience, Biotechnology & Biochemistry, 2008, v. 72, n. 7, p. 1869, doi. 10.1271/bbb.80129

By:

Kada, Shigeki;
Yabusaki, Masahiro;
Kaga, Takayuki;
Ashida, Hitoshi;
Yoshida, Ken-ichi

Publication type:

Article

Characterization of γ-Glutamyl Hydrolase Produced by Bacillus sp. Isolated from Thai Thua-nao.

Published in:

Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 11, p. 2779, doi. 10.1271/bbb.60280

By:

Chunhachart, Orawan;
Itoh, Takenori;
Sukchotiratana, Morakot;
Tanimoto, Hiroyuki;
Tahara, Yasutaka

Publication type:

Article

Functional myo-Inositol Catabolic Genes of Bacillus subtilis Natto Are Involved in Depletion of Pinitol in Natto (Fermented Soybean).

Published in:

Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 8, p. 1913, doi. 10.1271/bbb.60084

By:

Morinaga, Tetsuro;
Yamaguchi, Masanori;
Makino, Yuki;
Nanamiya, Hideaki;
Takahashi, Kiwamu;
Yoshikawa, Hirofumi;
Kawamura, Fujio;
Ashida, Hitoshi;
Yoshida, Ken-Ichi

Publication type:

Article

Safety Assessment of Bacillus subtilis G8 Isolated from Natto for Food Application.

Published in:

Journal of Tropical Biodiversity & Biotechnology, 2024, v. 9, n. 1, p. 1, doi. 10.22146/jtbb.87079

By:

Putri, Nathania Calista;
Victor, Hans;
Litanto, Vivian;
Pinontoan, Reinhard;
Jo, Juandy

Publication type:

Article

Computational design of glutamate dehydrogenase in Bacillus subtilis natto.

Published in:

Journal of Molecular Modeling, 2013, v. 19, n. 4, p. 1919, doi. 10.1007/s00894-013-1755-6

By:

Chen, Li-Li;
Wang, Jia-Le;
Hu, Yu;
Qian, Bing-Jun;
Yao, Xiao-Min;
Wang, Jing-Fang;
Zhang, Jian-Hua

Publication type:

Article

Alkaline Serine Protease AprE Plays an Essential Role in Poly-έ-glutamate Production during Natto Fermentation.

Published in:

Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 4, p. 802, doi. 10.1271/bbb.120965

By:

KADA, Shigeki;
ISHIKAWA, Atsushi;
OHSHIMA, Yoshifumi;
YOSHIDA, Ken-ichi

Publication type:

Article

Natto (Fermented Soybean) Extract Extends the Adult Lifespan of Caenorhabditis elegans.

Published in:

Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 2, p. 392, doi. 10.1271/bbb.120726

By:

IBE, Sachie;
KUMADA, Kaoru;
YOSHIDA, Keiko;
OTOBE, Kazunori

Publication type:

Article

Enhanced production of recombinant nattokinase in Bacillus subtilis by the elimination of limiting factors.

Published in:

Biotechnology Letters, 2006, v. 28, n. 19, p. 1595, doi. 10.1007/s10529-006-9126-3

By:

Chen, Po;
Chao, Yun-Peng

Publication type:

Article

Effect of processing and soybean cultivar on natto quality using response surface methodology.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 1, p. 173, doi. 10.1002/fsn3.848

By:

Pradhananga, Mahalaxmi

Publication type:

Article

Microbial Metabolism of Di-n-butyl Phthalate by Bacterium Bacillus Natto.

Published in:

Chemistry Letters, 2004, v. 33, n. 6, p. 682, doi. 10.1246/cl.2004.682

By:

Begum, Aleya;
Katsumata, Hideyuki;
Kaneco, Satoshi;
Suzuki, Tohru;
Ohta, Kiyohisa

Publication type:

Article

Effects of a high-γ-polyglutamic acid-containing natto diet on liver lipids and cecal microbiota of adult female mice.

Published in:

Bioscience of Microbiota, Food & Health, 2021, v. 40, n. 4, p. 176, doi. 10.12938/bmfh.2020-061

By:

Motoi TAMURA;
Jun WATANABE;
Sachiko HORI;
Atsuko INOSE;
Yuji KUBO;
Tomotsugu NOGUCHI;
Takanobu NISHIKAWA;
Masaya IKEZAWA;
Risa ARAKI;
Masuko KOBORI

Publication type:

Article

A Pilot Study on the Serum Pharmacokinetics of Nattokinase in Humans Following a Single, Oral, Daily Dose.

Published in:

Alternative Therapies in Health & Medicine, 2013, v. 19, n. 3, p. 16

By:

Ero, Michael;
Ng, Connie;
Mihailovski, Tamara;
Harvey, Nathaniel;
Lewis, Brad

Publication type:

Article

Note: Determination of Nattokinase Production Condition Using Taguchi Parameter Design.

Published in:

Food Science & Technology International, 2006, v. 12, n. 3, p. 215, doi. 10.1177/108201320065993

By:

Dja-Shin Wang;
Tong-Yuan Koo;
I-Ping Lin;
Hui-Rong Liu;
Chao-Yu Chou

Publication type:

Article

CHARACTERISTICS OF FERMENTED NATTO PRODUCTS AS AFFECTED BY SOYBEAN CULTIVARS.

Published in:

Journal of Food Processing & Preservation, 2004, v. 28, n. 4, p. 251, doi. 10.1111/j.1745-4549.2004.23047.x

By:

Qun Wei;
Chang, Sam K. C.

Publication type:

Article

A simultaneous determination and monitoring of vitamin K1 (phylloquinone) and vitamin K2 (menaquinone) in vegetable drinks and natto sold on the Korean market.

Published in:

Journal of Food Measurement & Characterization, 2022, v. 16, n. 1, p. 248, doi. 10.1007/s11694-021-01147-7

By:

Jeong, In-Seek;
Gu, Song-Yi;
Park, Kyung-Ho;
Lee, Sang-Yun;
Kim, Sang-gu

Publication type:

Article

Inhibition of P-glycoprotein in Caco-2 cells: Effects of herbal remedies frequently used by cancer patients.

Published in:

Xenobiotica, 2008, v. 38, n. 6, p. 559, doi. 10.1080/00498250801986969

By:

Engdal, S.;
Nilsen, O. G.

Publication type:

Article

Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis.

Published in:

International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2314

By:

Mahanama, Raja;
Berenjian, Aydin;
Valtchev, Peter;
Talbot, Andrea;
Biffin, Ray;
Regtop, Hub;
Dehghani, Fariba;
Kavanagh, John M.

Publication type:

Article

Natto and viscous vegetables in a Japanese style meal suppress postprandial glucose and insulin responses.

Published in:

Asia Pacific Journal of Clinical Nutrition, 2008, v. 17, n. 4, p. 663

By:

Taniguchi, Akiko;
Yamanaka-Okumura, Hisami;
Nishida, Yuka;
Yamamoto, Hironori;
Taketani, Yutaka;
Takeda, Eiji

Publication type:

Article

OPTIMIZATION OF NATTOKINASE PRODUCTION CONDUCTION USING RESPONSE SURFACE METHODOLOGY.

Published in:

Journal of Food Process Engineering, 2006, v. 29, n. 1, p. 22, doi. 10.1111/j.1745-4530.2006.00051.x

By:

Dja-Shin Wang;
Chau-Chen Torng;
I-Ping Lin;
Bor-Wen Cheng;
Hui-Rong Liu;
Chao-Yu Chou

Publication type:

Article

Diet and lifestyle associated with increased bone mineral density: cross-sectional study of Japanese elderly women at an osteoporosis outpatient clinic.

Published in:

Journal of Orthopaedic Science, 2007, v. 12, n. 4, p. 317

By:

Seizo Yamamoto;
Hideaki Ishibashi;
Noriko Yoshimura;
Hiroshi Kawaguchi;
Kozo Nakamura

Publication type:

Article

Efficient production of menaquinone (vitamin K 2) by a menadione-resistant mutant of Bacillus subtilis.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2001, v. 26, n. 3, p. 115, doi. 10.1038/sj.jim.7000089

By:

Sato, T;
Yamada, Y;
Ohtani, Y;
Mitsui, N;
Murasawa, H;
Araki, S

Publication type:

Article

Optimization Process of Black Soybean Natto Using Response Surface Methodology.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M294, doi. 10.1111/j.1750-3841.2009.01238.x

By:

MING-CHIH SHIH;
KAI-TS'UNG YANG;
SUE-TZU KUO

Publication type:

Article

Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 167, doi. 10.1111/j.1365-2621.2001.tb15601.x

By:

Wei, Q.;
Wolf-Hall, C.;
Chang, K.C.

Publication type:

Article

Works matching DE "NATTO"

Development of natto with germination-defective mutants of Bacillus subtilis ( natto).

A case of a 7-year-old girl with late-onset anaphylaxis to fermented soybeans.

Seed Coat Deficiency, Trait Stability, and Other Soybean Seed Quality Traits for Natto Cultivar Development.

Association of Soybean Seed Traits with Physical Properties of Natto.

Improvement in the growth performance of white shrimp, Litopenaeus vannamei, by a protease-producing probiotic, Bacillus subtilis E20, from natto.

Nattokinase for prevention of thrombosis.

Subtilisin NAT, a subtilisin-like serine protease present in fermented soybean "natto" extract, inhibits Streptococcus mutans biofilm formation.

Storage temperature and quality changes of natto.

A high-accuracy method for quantifying poly-gamma-glutamic acid content in natto.

Whole genome assembly of a natto production strain Bacillus subtilis natto from very short read data.

Characterization of Bacillus phage-K2 isolated from chungkookjang, a fermented soybean foodstuff.

Effects of nattokinase, a pro-fibrinolytic enzyme, on red blood cell aggregation and whole blood viscosity.

Enhanced production of recombinant nattokinase in Bacillus subtilis by promoter optimization.

Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation.

Characterization of γ-Glutamyl Hydrolase Produced by Bacillus sp. Isolated from Thai Thua-nao.

Functional myo-Inositol Catabolic Genes of Bacillus subtilis Natto Are Involved in Depletion of Pinitol in Natto (Fermented Soybean).

Safety Assessment of Bacillus subtilis G8 Isolated from Natto for Food Application.

Computational design of glutamate dehydrogenase in Bacillus subtilis natto.

Alkaline Serine Protease AprE Plays an Essential Role in Poly-έ-glutamate Production during Natto Fermentation.

Natto (Fermented Soybean) Extract Extends the Adult Lifespan of Caenorhabditis elegans.

Enhanced production of recombinant nattokinase in Bacillus subtilis by the elimination of limiting factors.

Effect of processing and soybean cultivar on natto quality using response surface methodology.

Microbial Metabolism of Di-n-butyl Phthalate by Bacterium Bacillus Natto.

Effects of a high-γ-polyglutamic acid-containing natto diet on liver lipids and cecal microbiota of adult female mice.

A Pilot Study on the Serum Pharmacokinetics of Nattokinase in Humans Following a Single, Oral, Daily Dose.

Note: Determination of Nattokinase Production Condition Using Taguchi Parameter Design.

CHARACTERISTICS OF FERMENTED NATTO PRODUCTS AS AFFECTED BY SOYBEAN CULTIVARS.

A simultaneous determination and monitoring of vitamin K<sub>1</sub> (phylloquinone) and vitamin K<sub>2</sub> (menaquinone) in vegetable drinks and natto sold on the Korean market.

Inhibition of P-glycoprotein in Caco-2 cells: Effects of herbal remedies frequently used by cancer patients.

Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis.

Natto and viscous vegetables in a Japanese style meal suppress postprandial glucose and insulin responses.

OPTIMIZATION OF NATTOKINASE PRODUCTION CONDUCTION USING RESPONSE SURFACE METHODOLOGY.

Diet and lifestyle associated with increased bone mineral density: cross-sectional study of Japanese elderly women at an osteoporosis outpatient clinic.

Efficient production of menaquinone (vitamin K <sub>2</sub>) by a menadione-resistant mutant of Bacillus subtilis.

Optimization Process of Black Soybean Natto Using Response Surface Methodology.

Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time.