LAUSR

Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto.

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1 Published in 2022 at "Food chemistry"

DOI: 10.1016/j.foodchem.2021.131725

Abstract: This study is to reveal the variation of five pivotal substances, including polysaccharides, proteins, isoflavones, fatty acids and volatile components during the soybean fermentation process by Bacillus subtilis natto. After 96 h of soybean fermentation, the… read more here.

Keywords: soybean fermentation; bacillus subtilis; volatile components; subtilis natto ... See more keywords

Bacillus subtilis natto as a potential probiotic in animal nutrition

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0 Published in 2021 at "Critical Reviews in Biotechnology"

DOI: 10.1080/07388551.2020.1858019

Abstract: Abstract The growing global demand for animal products and processed meat has created a challenge for the livestock sector to enhance animal productivity without compromising product quality. The restriction of antibiotics in animal feeds as… read more here.

Keywords: subtilis natto; bacillus subtilis; animal nutrition;

Stable and efficient delivery of DNA to Bacillus subtilis (natto) using pLS20 conjugational transfer plasmids

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0 Published in 2019 at "FEMS Microbiology Letters"

DOI: 10.1093/femsle/fnz032

Abstract: &NA; Bacillus subtilis (natto) is generally regarded as a safe bacterium and used as a host for the production of several materials. However, genetic engineering of B. subtilis (natto) is not well established because of… read more here.

Keywords: subtilis natto; using pls20; delivery; pls20 conjugational ... See more keywords

Bacillus subtilis var. natto increases the resistance of Caenorhabditis elegans to gram-positive bacteria.

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0 Published in 2021 at "Journal of applied microbiology"

DOI: 10.1111/jam.15156

Abstract: AIMS This study aimed to investigate the effect of Bacillus subtilis var. natto on the susceptibility of the model host, Caenorhabditis elegans, to bacterial infection. METHODS AND RESULTS Caenorhabditis elegans worms were fed with a… read more here.

Keywords: subtilis natto; gram positive; positive bacteria; caenorhabditis elegans ... See more keywords

Effects of Bacillus subtilis Natto Strains on Antiviral Responses in Resiquimod-Stimulated Human M1-Phenotype Macrophages

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2 Published in 2023 at "Foods"

DOI: 10.3390/foods12020313

Abstract: Bacillus subtilis natto is used in the production of natto, a traditional fermented soy food, and has beneficial immunomodulatory effects in humans. Single-stranded RNA (ssRNA) viruses, including influenza and coronavirus, often cause global pandemics. We… read more here.

Keywords: cell culture; bacillus subtilis; culture model; phenotype macrophages ... See more keywords