Sporulation of Bacillus subtilis (natto) KFP 4 isolated from Takahashi natto starter derived from food extracts

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 54, Issue 9, 2007, Pages 406-411

  Mitsuboshi, Saori ^a   Obitsu, Rie ^a   Otsuki, Mayu ^a   Katsumata, Mina ^a   Kita, Rieko ^a   Watanabe, Sugio ^b   Tanaka, Tadayoshi ^a   Muramatsu, Kanako ^c   Kiuchi, Kan ^a  

^a KYORITSU WOMEN'S UNIVERSITY   (Japan)

^b Suzuyo Kogyo Co   (Japan)

^c Niigata Women's College   (Japan)

Author keywords

Bacillus subtilis (natto) Takahashi; Food extracts; Manganese; Natto; Sporulation

Indexed keywords

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); PAPAVER; PORPHYRA UMBILICALIS; ULVA;

EID: 35948954361     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.54.406     Document Type: Article

References (18)

1. Japanese source
2. Kiuchi, K. and Watanabe, S., Industrialization of Japanese natto. In "Industrialization of Indigenous Fermented Foods, Second edition, Revised and Expanded", ed. by Steinkraus, K.H., (Marcel Dekker), pp. 193-246. (2004).
3. Hosoi, T. and Kiuchi, K., Natto, a food made by fermenting cooked soybeans with Bacillus subtilis (natto), In "Handbook of fermented functional foods," ed. by Farnworth, E.R., (CRC Press), p. 228-250 (2003).
4. Japanese source
5. Japanese source
6. Japanese source
7. Japanese source
8. Kim, H.-R., Muramatsu, K., Kanai, Y., Tanaka, T., Takeyasu, M. and Kiuchi, K., Development of a new soyprotein fermented food employing chungkuk-jang starter, Food Sci. Technol. Int. Tokyo, 3, 310-316 (1997).
9. Japanese source
10. Japanese source
11. Japanese source
12. Japanese source
13. Japanese source
14. Joko, S., Taya, N., Funane, K. and Kiuchi, K., Production of natto starter. Nippon Shokuhin Kogyo Gakkaishi, 35, 278-283 (1988).
15. Japanese source
16. Japanese source
17. Japanese source
18. SPSS Inc., [SPSS Base 12.0 J User's guide], pp. 309-315 (2003).