Isolation and characterization of &lt;i&gt;Bacillus subtilis&lt;/i&gt; from commercially available honey and its application in natto fermentation

Kimijima, Manami; Mandokoro, Kengo; Yuki, Ichiro; Tokumaru, Mizuki; Narisawa, Naoki; Takenaga, Fumio

doi:10.3136/fstr.fstr-d-21-00312

Cited by 2 publications

(1 citation statement)

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“…Natto is made by fermenting seeds with a bacterium, Bacillus subtilis (natto) (Kimijima et al, 2022), which contains various active substances, such as vitamin K2 and nattokinase, and has health care functions, such as preventing cardiovascular disease and lowering blood pressure (Syahbanu et al, 2020;Lee et al, 2015;Zhou et al, 2020;Zhang et al, 2021;Nagata et al, 2017;Nozue et al, 2017). Approximately 60% of carbohydrates are insoluble, and 40% are soluble sugars in soybean.…”

Section: Introductionmentioning

confidence: 99%

Correlation analysis between soluble sugars of soybean and mucus drawing length of fermented natto

et al. 2022

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Natto is a traditional fermented food from Japan that is made from soybean fermented by Bacillus subtilis natto. The mucus drawing length of natto determines the sensory quality of natto, and there are differences in the mucus drawing length and sensory quality of natto fermented with soybeans with different contents of soluble sugars. In this study, soybeans with different contents of soluble sugars were used to ferment natto, and the differences and correlations between the mucilage composition, the mucus drawing length and the sensory quality of natto were investigated. The contents of oligosaccharides and total sugars in soybean were significantly positively correlated with the mucus drawing length (R = 0.921, R = 0.956), and the correlation between the drawing length of mucilage and total sugars was stronger. Fermenting soybeans with high contents of total sugars could make mucus drawing of natto longer. The contents of oligosaccharides and total sugars in soybean were significantly positively correlated with the sensory index score (R = 0.886, R = 0.925). The natto fermented from soybean with high contents of soluble total sugars had better overall sensory quality. Soluble sugars had a positive influence on mucus drawing length and sensory quality of natto.

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