Production of nattokinase using Bacillus natto
NRRL 3666: media optimization, scale up, and kinetic modeling.
Liu, "Optimization of nutritional conditions for nattokinase production by Bacillus natto
NLSSE using statistical experimental methods," Process Biochemistry, vol.
After steaming, a separate 50-g sample of steamed seeds from each plot was inoculated with 0.5 mL of Bacillus natto
starter culture provided by the Ibaraki Industrial Technology Institute, Mito City, Japan, packaged into a polystyrene natto container provided by Asaichiban Co., Ltd., Tsuchiura City, Japan, and covered with a perforated plastic sheet provided by Asaichiban Co., Ltd.
Natto is a Japanese traditional food made from cooked small-seeded whole soybean fermented with Bacillus natto
ABSTRACT : Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effect of natto supplement on the production and qualities of chicken meat was studied since the effective use of various waste foods is required in Japan.
natto (Bacillus natto), which is a gram-positive spore-forming bacterium (Ashiuchi et al., 1998).
ABSTRACT : Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effects of dried fermented soybean (natto) supplement on egg production and egg qualities of layer chickens was studied with regard to the effective use of various waste foods in Japan.
Natto is also a traditional Japanese health food prepared using soybean fermented by Bacillus subtilis var natto (Bacillus natto), which is a Gram-positive spore-forming bacterium (Ashiuchi et al., 1998).