A study in Japan shows that simultaneous consumption of barley and natto could be a promising nutritional approach for ...

Natto has been a staple in the Japanese diet for centuries. It's made by fermenting soybeans with the Bacillus subtilis ...

uniquely requires fluid environments to enhance its transfer. Here, we show that pLS20, carried by Bacillus subtilis, induces multicellular clustering, which can accommodate various species, hence ...

The enzyme nattokinase, which is derived from the traditional Japanese dish natto (made from fermented soybeans), has demonstrated potential health benefits, particularly in relation to ...

For instance, it was utilized to treat Bacillus amyloliquefaciens during the SSF of soybean meal ... Multifunctional cationic peptides were identified and characterized in the natto generated by B.