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Natto Bacteria

Known as: Bacillus subtilis (natto), Bacillus subtilis var. natto 
The source of nattokinase and used for fermenting SOYBEANS to NATTO.
National Institutes of Health

Papers overview

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2015
2015
The protozoan parasite Trichomonas vaginalis is the causative agent of trichomoniasis, an extremely common, but non-life… Expand
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2013
2013
It is common practice to freeze dry probiotic bacteria to improve their shelf life. However, the freeze drying process itself can… Expand
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2012
2012
Finger millet (Elucine corocana), locally known as ragi, and probiotics have been recognized for their health benefits. In the… Expand
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2012
2012
In order to produce isoflavone aglycosides effectively, a process of isoflavone hydrolysis by Bacillus subtilis natto NTU-18… Expand
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2010
2010
  • T. Tanaka
  • Journal of bacteriology
  • 2010
  • Corpus ID: 24315086
Bacillus subtilis plasmid pBET131 is a derivative of pLS32, which was isolated from a natto strain of Bacillus subtilis. The DNA… Expand
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Highly Cited
2009
Highly Cited
2009
Bacillus subtilis natto B-12 was isolated from natto, a traditional fermented soybean food in Japan. A fibrinolytic enzyme (B-12… Expand
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Highly Cited
2009
Highly Cited
2009
BackgroundBacillus subtilis natto is closely related to the laboratory standard strain B. subtilis Marburg 168, and functions as… Expand
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Review
2008
Review
2008
A variety of fermentation products, such as foods containing probiotic bacteria, black rice vinegar (kurosu), soy sauce (shoyu… Expand
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2001
2001
After the First World War, that destroyed the imperial regimes in the Middle East and Russia, there emerged new regimes through… Expand
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Highly Cited
1995
Highly Cited
1995
Various strains of Bacillus subtilis (natto) contain small cryptic plasmids that replicate via the rolling‐circle mechanism. Like… Expand
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