Magnetically immobilized edible Bacillus natto for the biotransformation of polydatin to resveratrol and its bioactivity assessment

2021 ◽  
Vol 161 ◽  
pp. 113213
Author(s):  
Xiao-Hong Fan ◽  
Li-Tao Wang ◽  
Juan-Yan An ◽  
Sun-Dong Zhang ◽  
Zi-Hui Cai ◽  
...  
Keyword(s):  
Bacillus Natto

Effects of fermentation with Bacillus natto on the allergenicity of peanut

LWT ◽  
2021 ◽  
pp. 110862
Author(s):  
Xiaowen Pi ◽  
Guiming Fu ◽  
Biao Dong ◽  
Yili Yang ◽  
Yin Wan ◽  
...  
Keyword(s):  
Bacillus Natto

scholarly journals Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by Bacillus natto

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2779
Author(s):  
Huei-Ju Wang ◽  
Lin Chang ◽  
Yu-Shiun Lin
Keyword(s):  
Crude Protein ◽  
Nutritional Value ◽  
Radical Scavenging ◽  
Brown Rice ◽  
Essential Amino Acids ◽  
Aminobutyric Acid ◽  
Crude Protein Content ◽  
Germinated Brown Rice ◽  
Bacillus Natto ◽  
Fermented Products

Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using Bacillus natto and to investigate the functionality of the fermented products compared with white rice (WR) as a control. After fermentation with B. natto, the crude ash, total essential amino acids, and fat contents of each sample increased, while the crude protein content decreased. Moreover, the γ-aminobutyric acid and γ-oryzanol contents decreased, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging increased significantly in all fermented samples. The nattokinase activity (FU/g) of the fermented products was highest for GBR (43.11), followed by BR (19.62), and lowest for WR (12.24). Collectively, these results indicate that GBR fermented with B. natto yields better nutritional value and functional properties than fermented BR or WR.

scholarly journals Study on Surfactin, a Cyclic Depsipeptide. II. Synthesis of Surfactin B2 Produced by Bacillus natto KMD 2311.

1996 ◽  
Vol 44 (1) ◽  
pp. 5-10 ◽  
Author(s):  
Sotoo NAGAI ◽  
Keiko OKIMURA ◽  
Naohito KAIZAWA ◽  
Kazuhiro OHKI ◽  
Shoichi KANATOMO
Keyword(s):  
Bacillus Natto ◽  
Cyclic Depsipeptide
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