Natto — A Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto)

2003 ◽  
pp. 227-250 ◽  
Author(s):  
Kan Kiuchi ◽  
Tomohiro Hosoi
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Subtilis Natto

scholarly journals Bacillus subtilis natto: a non-toxic source of poly-γ-glutamic acid that could be used as a cryoprotectant for probiotic bacteria

AMB Express ◽  
2013 ◽  
Vol 3 (1) ◽  
pp. 36 ◽  
Author(s):  
Aditya R Bhat ◽  
Victor U Irorere ◽  
Terry Bartlett ◽  
David Hill ◽  
Gopal Kedia ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Glutamic Acid ◽  
Probiotic Bacteria ◽  
Bacillus Subtilis Natto

scholarly journals Live Bacillus subtilis natto Promotes Rumen Fermentation by Modulating Rumen Microbiota In Vitro

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1519
Author(s):  
Meinan Chang ◽  
Fengtao Ma ◽  
Jingya Wei ◽  
Junhao Liu ◽  
Xuemei Nan ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
16S Rrna ◽  
Rumen Fluid ◽  
Gene Sequencing ◽  
16S Rrna Gene Sequencing ◽  
Rumen Fermentation ◽  
Rrna Gene ◽  
Bacillus Subtilis Natto ◽  
Rrna Gene Sequencing

Previous studies have shown that Bacillus subtilis natto affects rumen fermentation and rumen microbial community structure, which are limited to detect a few microbial abundances using traditional methods. However, the regulation of B. subtilis natto on rumen microorganisms and the mechanisms of microbiota that affect rumen fermentation is still unclear. This study explored the effects of live and autoclaved B. subtilis natto on ruminal microbial composition and diversity in vitro using 16S rRNA gene sequencing and the underlying mechanisms. Rumen fluid was collected, allocated to thirty-six bottles, and divided into three treatments: CTR, blank control group without B. subtilis natto; LBS, CTR with 109 cfu of live B. subtilis natto; and ABS, CTR with 109 cfu of autoclaved B. subtilis natto. The rumen fluid was collected after 0, 6, 12, and 24 h of fermentation, and pH, ammonia nitrogen (NH3-N), microbial protein (MCP), and volatile fatty acids (VFAs) were determined. The diversity and composition of rumen microbiota were assessed by 16S rRNA gene sequencing. The results revealed LBS affected the concentrations of NH3-N, MCP, and VFAs (p < 0.05), especially after 12 h, which might be attributed to changes in 18 genera. Whereas ABS only enhanced pH and NH3-N concentration compared with the CTR group (p < 0.05), which might be associated with changes in six genera. Supplementation with live B. subtilis natto improved ruminal NH3-N and propionate concentrations, indicating that live bacteria were better than autoclaved ones. This study advances our understanding of B. subtilis natto in promoting ruminal fermentation, providing a new perspective for the precise utilization of B. subtilis natto in dairy rations.

Co-production of Fructooligosaccharides and Levan by Levansucrase from Bacillus subtilis natto with Potential Application in the Food Industry

2017 ◽  
Vol 184 (3) ◽  
pp. 838-851 ◽  
Author(s):  
Gabrielly Terassi Bersaneti ◽  
Nicole Caldas Pan ◽  
Cristiani Baldo ◽  
Maria Antonia Pedrine Colabone Celligoi
Keyword(s):  
Bacillus Subtilis ◽  
Potential Application ◽  
Food Industry ◽  
Bacillus Subtilis Natto

scholarly journals Production of Elastase by Bacillus subtilis (natto) KFP419.

1998 ◽  
Vol 45 (8) ◽  
pp. 494-498
Author(s):  
Kanako MURAMATSU ◽  
Noriko YAMAWAKE ◽  
Kan KIUCHI
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Subtilis Natto

scholarly journals Structural and Conformational Studies of (Ile7) and (Leu7)Surfactins from Bacillus subtilis natto.

1994 ◽  
Vol 42 (3) ◽  
pp. 604-607 ◽  
Author(s):  
Hideji ITOKAWA ◽  
Toshihiko MIYASHITA ◽  
Hiroshi MORITA ◽  
Koichi TAKEYA ◽  
Toshihiko HIRANO ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Conformational Studies ◽  
Bacillus Subtilis Natto

Levan production using Bacillus subtilis natto cells immobilized on alginate

2010 ◽  
Vol 82 (1) ◽  
pp. 111-117 ◽  
Author(s):  
Ing-Lung Shih ◽  
Li-Dar Chen ◽  
Jane-Yii Wu
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Subtilis Natto
Sign in / Sign up

Export Citation Format

Share Document