Effect of miso soup containing Natto on the composition and metabolic activity of the human faecal flora

Microbial Ecology in Health and Disease

Volumn 18, Issue 2, 2006, Pages 79-84

  Fujisawa, Tomohiko ^a   Shinohara, Kenji ^a   Kishimoto, Yoko ^a   Terada, Atsushi ^a  

^a NIPPON VETERINARY AND LIFE SCIENCE UNIVERSITY   (Japan)

Author keywords

Faecal bacteria; Faecal metabolic activity; Natto (fermented soybean product)

Indexed keywords

ACETIC ACID; AMMONIA; BUTYRIC ACID; FORMIC ACID; INDOLE; ISOBUTYRIC ACID; ISOVALERIC ACID; LACTIC ACID; PARA CRESOL; PHENOL; PROPIONIC ACID; SHORT CHAIN FATTY ACID; SKATOLE; SUCCINIC ACID; SULFIDE; VALERIC ACID;

ADULT; ARTICLE; BACILLUS; BACILLUS SUBTILIS; BACTERIAL COUNT; BACTERIAL METABOLISM; BIFIDOBACTERIUM; CLOSTRIDIUM PERFRINGENS; ENTEROBACTERIACEAE; FECES MICROFLORA; FEMALE; FERMENTATION; HUMAN; MALE; NATTO; NORMAL HUMAN; PH; PRIORITY JOURNAL; SOYBEAN; STATISTICAL ANALYSIS; VOLUNTEER; WATER CONTENT;

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; CLOSTRIDIA; CLOSTRIDIUM PERFRINGENS; ENTEROBACTERIACEAE; GLYCINE MAX;

EID: 33751565792     PISSN: 0891060X     EISSN: 16512235     Source Type: Journal    
DOI: 10.1080/08910600600931942     Document Type: Article

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