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Optimization of High Production of Fructooligosaccharides by Sucrose Fermentation of Bacillus subtilis Natto CCT 7712
Fructooligosaccharides Sucrose Fermentation
2016/6/2
Fructooligosaccharides (FOS) are fructose oligomers containing a glucose residue at the end of the chain and its production takes place by the action of fructosyltransferase in plants and micro-organi...
Temperature Adaptation Study on Probiotic Bacillus subtilis SK09 Based on its Extracellular Proteins
Amylase $- galactosidase therm al adaptation
2010/9/30
The assessment of the thermal adaptation characteristics of a probiotic organism is crucial since the probiotic bacteria are sensitive to thermal stress created by the gut environment. Probiotic Bacil...
Screening of Various Organic Substrates and the Development of a Suitable Low-Cost Fermentation Medium for the Production of α-Amylase by Bacillus subtilis
Bacillus subtilis α-amylase banana husk solid-state fermentation
2010/3/24
The production of extracellular amylase by Bacillus subtilis has been studied in solid-state fermentation (SSF). In a sequential order, various process parameters were optimized for maximum amylase pr...
Sequential Optimization Approach for Enhanced Production of Poly(γ-Glutamic Acid) from Newly Isolated Bacillus subtilis
poly(γ-glutamic acid) Bacillus subtilis biopolymer
2010/2/1
A bacterial strain of marine origin showing production of poly(γ-glutamic acid) (PGA) has been identified by taxonomical and 16S rRNA studies as Bacillus subtilis. A sequential optimization approach w...
Accumulation of Vitamin K (Menaquinone-7) in Plasma after Ingestion of Natto and Natto Bacilli (B. subtilis natto)
vitamin K natto B. subtilis natto
2009/7/7
The accumulation of vitamin K in the plasma of healthy persons ingesting 2-100 g of natto was dose dependent. Ingesting natto bacilli (B. subtilis natto) also resulted in a rise of vitamin K concentra...
Enhanced Production of Surfactin by Bacillus subtilis E8 Mutant Obtained by Ion Beam Implantation
Bacillus subtilis surfactin ion beam implantation
2009/6/24
The application of surfactin is hampered by its high production cost. In this study, a high-producing surfactin mutant obtained by ion beam implantation, Bacillus subtilis E8, has been used to produce...
Anti-platelet Aggregation and Anti-blood Coagulation Activities of Dipicolinic Acid, a Sporal Component of Bacillus Subtilis Natto
Dipicolinic acid Blood coagulation Fibrinolysis
2009/6/10
The effects on blood coagulation of dipicolinic acid (DPA, 2,6-pyridinedicarboxylic acid), an antibacterial substance known to be produced by Bacillus subtilis natto and contained in natto, a traditio...
Germination and Inactivation of Bacillus subtilis Spores under Combined Conditions of Hydrostatic Pressure and Medium Temperature
pressurization germination inactivation
2009/6/10
The combined effect of mild heating and pressurization on germination and inactivation of Bacillus subtilis spores was investigated. The spore count decreased remarkably at 60°C+80MPa in glucose broth...
Natto Bacillus as an Oral Fibrinolytic Agent: Nattokinase Activity and the Ingestion Effect of Bacillus subtilis natto
nattokinase menaquinone-7 Bacillus subtilis natto
2009/5/31
Extraction of nattokinase, a fibrinolytic enzyme in natto bacillus, was attempted by the following 4 methods: 1) extraction with saline, 2) treatment with the organic solvents acetone, toluene and hex...
Effect of Temperature on Biochemical Changes Induced by Bacillus subtilis (SDA3) During Starter Culture Fermentation of Soybean into Condiment (Soy-Daddawa)
Soybean Condiment Soy-Daddawa
2008/11/26
In an attempt to upgrade the traditional fermentation technology of soybean into daddawa, the effect of fermentation temperature on the biochemical and organoleptic properties of soy-daddawa produced ...
Effect of Temperature on Biochemical Changes Induced by Bacillus subtilis (SDA3) During Starter Culture Fermentation of Soybean into Condiment (Soy-Daddawa)
Biochemical Change Bacillus subtilis
2016/5/31
In an attempt to upgrade the traditional fermentation technology of soybean into daddawa, the effect of fermentation temperature on the biochemical and organoleptic properties of soy-daddawa produced ...