Natto

SOYBEANS fermented with NATTO BACTERIA.
National Institutes of Health

Topic mentions per year

Topic mentions per year

1956-2017
010203019562016

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2010
2010
BACKGROUND To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculated with… (More)
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2009
2009
Bacillus subtilis natto is closely related to the laboratory standard strain B. subtilis Marburg 168, and functions as a starter… (More)
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Highly Cited
2007
Highly Cited
2007
Vitamin K is a cofactor in the production of blood coagulation factors (in the liver), osteocalcin (in bone), and matrix Gla… (More)
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2005
2005
Natto, steamed soybeans fermented by Bacillus subtilis natto, is a traditional Japanese food. We derived a purified protein layer… (More)
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Highly Cited
2000
Highly Cited
2000
Biological effects of dietary isoflavones, such as daidzein and genistein are of interest in preventive medicine. We estimated… (More)
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1999
1999
The effect of dietary vitamin K2 (menaquinone-7) on bone loss in ovariectomized (OVX) rats was investigated. OVX rats were freely… (More)
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1995
1995
Natto is a traditional Japanese fermented food made by fermenting boiled soy beans with Bacillus natto. Its contents of… (More)
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Highly Cited
1993
Highly Cited
1993
A strong fibrinolytic enzyme (nattokinase) was purified from the vegetable cheese natto. Nattokinase was extracted from natto… (More)
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Highly Cited
1987
Highly Cited
1987
A strong fibrinolytic activity was demonstrated in the vegetable cheese Natto, which is a typical soybean food eaten in Japan… (More)
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1987
1987
The 55-kilobase plasmid, pLS20, of Bacillus subtilis (natto) 3335 promotes transfer of the tetracycline resistance plasmid pBC16… (More)
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