Zobrazeno 1 - 10
of 502
pro vyhledávání: '"Bacillus subtilis natto"'
Publikováno v:
Novelty in Biomedicine, Vol 12, Iss 3, Pp 114-120 (2024)
Background: Probiotic administration can be an effective treatment against intestinal inflammation. This study aimed to assess the potential effects of spores isolated from probiotic strains Bacillus subtilis natto and Bacillus coagulans Hammer on in
Externí odkaz:
https://doaj.org/article/dde43a84c6f1484793964cf0adb2f1fe
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 140-149 (2024)
In order to investigate the important functional-active components in different varieties of natto, natto was processed using soybean, black bean, red bean, mung bean, lentil, chickpea, kidney bean, pea, red bean and cowpea, and the differences of na
Externí odkaz:
https://doaj.org/article/2d7f0b3e7fa04f05a0c6363a4c496ac8
Publikováno v:
Respirology Case Reports, Vol 12, Iss 5, Pp n/a-n/a (2024)
Abstract A 70‐year‐old immunocompetent male with a history of insomnia presented with pneumonia and bacteremia caused by Bacillus subtilis. The patient took benzodiazepines and regularly consumed alcohol and natto (fermented soybeans). Initial an
Externí odkaz:
https://doaj.org/article/3dc1e56db9ab41be82b4acb57fd2e713
Autor:
Yukun Zhang, Manabu Ishikawa, Shunsuke Koshio, Saichiro Yokoyama, Serge Dossou, Weilong Wang, Seok Seo, Jiayi Chen, Shuang Zheng, Xiaoxiao Zhang
Publikováno v:
Fishes, Vol 9, Iss 11, p 446 (2024)
This study investigated the influence of dietary supplementation with Bacillus subtilis natto (BSN) on various physiological parameters in red sea bream (Pagrus major). Key areas of focus included growth performance, enzymatic activity related to dig
Externí odkaz:
https://doaj.org/article/aac3ef2605e0418eb132e3ac577b3585
Publikováno v:
Journal of Plant Protection Research, Vol vol. 63, Iss No 2, Pp 208-218 (2023)
The study objective was to investigate the influence of microbiologically obtained surfactin on the feeding and development of Oulema melanopus and Oulema gallaeciana on spring wheat ( Triticum aestivum) and spring barley ( Hordeum vulgare). The puri
Externí odkaz:
https://doaj.org/article/4ba60907c6b242aba1c6c1c72e0b685b
Biological functions of compounds from Bacillus subtilis and its subspecies, Bacillus subtilis natto
Publikováno v:
Food Bioengineering, Vol 1, Iss 3-4, Pp 241-251 (2022)
Abstract Natto, fermented food produced by Bacillus subtilis natto (B. subtilis natto), is widely consumed around the world, and its potential health functions are attracting attention. Natto has been reported to have a variety of bioactive compounds
Externí odkaz:
https://doaj.org/article/d142138b73c44e3d9cb0e1b139d77eb3
Akademický článek
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Akademický článek
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Autor:
Emanuel J. Muruaga, Paula J. Uriza, Gonzalo A. K. Eckert, María V. Pepe, Cecilia M. Duarte, Mara S. Roset, Gabriel Briones
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
IntroductionThe S-layer proteins are a class of self-assembling proteins that form bi-dimensional lattices named S-Layer on the cell surface of bacteria and archaea. The protein SlpA, which is the major constituent of the Lactobacillus acidophilus S-
Externí odkaz:
https://doaj.org/article/3f49841e1afd4b3c8c8ce85afe9f3624
Autor:
Mingjing YAO, Yang YANG, Jing FAN, Xiangying ZHAO, Likun REN, Xin BIAN, Tonglin XING, Pengyu ZHU, Zhihui SUN, Na ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 435-444 (2022)
With the improvement of people’s living standard, the number of patients with thromboembolism is increasing gradually. Among the existing thrombotic drugs, nattokinase attracts great attention due to its advantages of long half-life, strong specifi
Externí odkaz:
https://doaj.org/article/eaa79c48e4cc4bfc907bf692e676cdb4