Microorganisms of "Natto"

Bacteriophages of Bacillus subtilis (natto) and Their Contamination in Natto Factories

Natto is a fermented soybean food, which is produced and consumed mainly in Japan (Nagai & Tamang, 2010). The Japanese usually eat natto with cooked rice, after mixing it with seasonings attached in a package or with soy sauce (Fig. 1). Natto has a characteristic odour of short-chain fatty acids and ammonia (Ikeda et al., 1984; Kanno & Takamatsu, 1987), and a highly viscous polymer, poly-γ-glut...

Construction of physical maps of Bacillus subtilis (natto) strains.

The putative physical map of a Bacillus subtilis (natto) strain has been constructed to demonstrate the difference from the strain B. subtilis Marburg. B. subtilis (natto) strains are closely related to the Marburg 168trpC2 strain whose genome was sequenced. Their genome size and organization are also assumed to be similar. The putative SfiI and I-CeuI physical map of a natto strain BEST195 rev...

Determination of the Thrombolytic Activity of Natto Extract

INTRODUCTION Bacillus subtilis, the species to which natto bacillus belongs, has been reported to secrete several proteases extracellularly during growth (1-4). Among these proteases, the physiological activity or clinical applications of antithrombotic substances contained in natto, such as the peptidase subtilisin, have been reported (5-8). Based on the results of this research, functional fo...

Examining Some Probiotics Activities of Bacillus Subtilis Natto

In silico analysis of Nattokinase from Bacillus subtilis sp natto

Nattokinase or subtilisin NAT (EC 3.4.21.62) is one of the most remarkable enzymes produced by Bacillus subtilis sp. Natto, which posses direct fibrinolytic activity. The aim of this study is in silico analysis of Nattokinase structure and function. The three-dimensional structure of serine protease Nattokinase from Bacillus subtilis sp. natto was determined using homology modeling performed by...