Natto

BACKGROUND To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculated with… (More)

Bacillus subtilis natto is closely related to the laboratory standard strain B. subtilis Marburg 168, and functions as a starter… (More)

Vitamin K is a cofactor in the production of blood coagulation factors (in the liver), osteocalcin (in bone), and matrix Gla… (More)

Natto, steamed soybeans fermented by Bacillus subtilis natto, is a traditional Japanese food. We derived a purified protein layer… (More)

Biological effects of dietary isoflavones, such as daidzein and genistein are of interest in preventive medicine. We estimated… (More)

The effect of dietary vitamin K2 (menaquinone-7) on bone loss in ovariectomized (OVX) rats was investigated. OVX rats were freely… (More)

Natto is a traditional Japanese fermented food made by fermenting boiled soy beans with Bacillus natto. Its contents of… (More)

A strong fibrinolytic enzyme (nattokinase) was purified from the vegetable cheese natto. Nattokinase was extracted from natto… (More)

A strong fibrinolytic activity was demonstrated in the vegetable cheese Natto, which is a typical soybean food eaten in Japan… (More)

The 55-kilobase plasmid, pLS20, of Bacillus subtilis (natto) 3335 promotes transfer of the tetracycline resistance plasmid pBC16… (More)