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There are 46674 results for: content related to: Immunomodulatory effects of Bacillus subtilis ( natto ) B4 spores on murine macrophages

  1. Poly-γ-glutamic Acid

    Standard Article

    Biopolymers Online

    Makoto Ashiuchi and Haruo Misono

    Published Online : 15 JAN 2005, DOI: 10.1002/3527600035.bpol7006

  2. Conjoint Analysis on the Purchase Intent for Traditional Fermented Soy Product (Natto) among Japanese Housewives

    Journal of Food Science

    Volume 76, Issue 3, April 2011, Pages: S217–S224, Atsushi Kimura, Shigetaka Kuwazawa, Yuji Wada, Yasushi Kyutoku, Masako Okamoto, Yui Yamaguchi, Tomohiro Masuda and Ippeita Dan

    Article first published online : 4 MAR 2011, DOI: 10.1111/j.1750-3841.2011.02047.x

  3. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 7, May 2010, Pages: 1194–1202, Yongjin Hu, Changrong Ge, Wei Yuan, Renjun Zhu, Wujiu Zhang, Lijuan Du and Jie Xue

    Article first published online : 22 MAR 2010, DOI: 10.1002/jsfa.3947

  4. Effect of feeding Bacillus subtilis natto fermentation product on milk production and composition, blood metabolites and rumen fermentation in early lactation dairy cows

    Journal of Animal Physiology and Animal Nutrition

    Volume 96, Issue 3, June 2012, Pages: 506–512, H. Peng, J. Q. Wang, H. Y. Kang, S. H. Dong, P. Sun, D. P. Bu and L. Y. Zhou

    Article first published online : 3 JUN 2011, DOI: 10.1111/j.1439-0396.2011.01173.x

  5. CHARACTERISTICS OF FERMENTED NATTO PRODUCTS AS AFFECTED BY SOYBEAN CULTIVARS

    Journal of Food Processing and Preservation

    Volume 28, Issue 4, August 2004, Pages: 251–273, QUN WEI and SAM K.C. CHANG

    Article first published online : 22 DEC 2004, DOI: 10.1111/j.1745-4549.2004.23047.x

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    Divergent structure of the ComQXPA quorum-sensing components: molecular basis of strain-specific communication mechanism in Bacillus subtilis

    Molecular Microbiology

    Volume 37, Issue 5, September 2000, Pages: 1159–1171, Lam-Son Phan Tran, Toshiro Nagai and Yoshifumi Itoh

    Article first published online : 18 JAN 2002, DOI: 10.1046/j.1365-2958.2000.02069.x

  7. NATTO BACILLUS CONTAINS A LARGE AMOUNT OF WATER-SOLUBLE VITAMIN K (MENAQUINONE-7)

    Journal of Food Biochemistry

    Volume 29, Issue 3, June 2005, Pages: 267–277, YASUHIDE YANAGISAWA and HIROYUKI SUMI

    Article first published online : 30 JUN 2005, DOI: 10.1111/j.1745-4514.2005.00016.x

  8. Levan (β-2, 6-fructan), a major fraction of fermented soybean mucilage, displays immunostimulating properties via Toll-like receptor 4 signalling: induction of interleukin-12 production and suppression of T-helper type 2 response and immunoglobulin E production

    Clinical & Experimental Allergy

    Volume 36, Issue 1, January 2006, Pages: 94–101, Q. Xu, T. Yajima, W. Li, K. Saito, Y. Ohshima and Y. Yoshikai

    Article first published online : 22 DEC 2005, DOI: 10.1111/j.1365-2222.2006.02401.x

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    The use of bacterial spore formers as probiotics

    FEMS Microbiology Reviews

    Volume 29, Issue 4, September 2005, Pages: 813–835, Huynh A. Hong, Le Hong Duc and Simon M. Cutting

    Article first published online : 9 JAN 2006, DOI: 10.1016/j.femsre.2004.12.001

  10. Effects of dietary Bacillus natto supplementation on growth performance and the growth-related gene/microRNA expression in the skeletal muscle of grass carp (Ctenopharyngodon idella)

    Aquaculture Nutrition

    Z.J. Li, Y.H. Chen, J.Z. Zhang, X. Zhu, J.S. Zhang, D.X. Chen, K.Z. Wang, Y. Hu and W.Y. Chu

    Article first published online : 26 SEP 2015, DOI: 10.1111/anu.12357

  11. Optimization Process of Black Soybean Natto Using Response Surface Methodology

    Journal of Food Science

    Volume 74, Issue 6, August 2009, Pages: M294–M301, Ming-Chih Shih, Kai-Ts'ung Yang and Sue-Tzu Kuo

    Article first published online : 26 JUN 2009, DOI: 10.1111/j.1750-3841.2009.01238.x

  12. EFFECT OF DRYING METHODS ON Γ-PGA, ISOFLAVONE CONTENTS AND ACE INHIBITORY ACTIVITY OF NATTO (A FERMENTED SOYBEAN FOOD)

    Journal of Food Processing and Preservation

    Volume 36, Issue 6, December 2012, Pages: 483–488, TIEN MAN WENG and MING TSAO CHEN

    Article first published online : 28 JAN 2012, DOI: 10.1111/j.1745-4549.2011.00591.x

  13. OPTIMIZATION PROCESS OF ROASTED BROKEN BLACK SOYBEAN NATTO USING RESPONSE SURFACE METHODOLOGY

    Journal of Food Processing and Preservation

    Volume 37, Issue 5, October 2013, Pages: 474–482, MING-CHIH SHIH, KAI-TS'UNG YANG, SHU-YA SU and MIN-LAND TSAI

    Article first published online : 12 MAR 2012, DOI: 10.1111/j.1745-4549.2011.00669.x

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    A novel Bacillus natto plasmid pLS32 capable of replication in Bacillus subtilis

    FEBS Letters

    Volume 422, Issue 2, January 30, 1998, Pages: 243–246, Teruo Tanaka and Mitsuo Ogura

    Article first published online : 16 FEB 1998, DOI: 10.1016/S0014-5793(98)00015-5

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    Physiological and biochemical characteristics of poly γ-glutamate synthetase complex of Bacillus subtilis

    European Journal of Biochemistry

    Volume 268, Issue 20, October 2001, Pages: 5321–5328, Makoto Ashiuchi, Chizuko Nawa, Tohru Kamei, Jae-Jun Song, Seung-Pyo Hong, Moon-Hee Sung, Kenji Soda, Toshiharu Yagi and Haruo Misono

    Article first published online : 20 DEC 2001, DOI: 10.1046/j.0014-2956.2001.02475.x

  16. Growth characteristics of Bacillus subtilis (natto) in milk

    International Journal of Dairy Technology

    Volume 63, Issue 3, August 2010, Pages: 418–422, YUTAKA KITAMURA, JIAN-FENG SUN, SAKUYA TAKAHASHI and CONLY L HANSEN

    Article first published online : 29 APR 2010, DOI: 10.1111/j.1471-0307.2010.00599.x

  17. Involvement of poly (γ-glutamic acid) as an allergen in late-onset anaphylaxis due to fermented soybeans (natto)

    The Journal of Dermatology

    Volume 39, Issue 4, April 2012, Pages: 409–412, Naoko INOMATA, Yuki NOMURA and Zenro IKEZAWA

    Article first published online : 31 OCT 2011, DOI: 10.1111/j.1346-8138.2011.01282.x

  18. Formation of Succinyl Genistin and Succinyl Daidzin by Bacillus Species

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: C128–C133, Chan Uk Park, Min Kyu Jeong, Min Hee Park, JooDong Yeu, Myeong Soo Park, Mi-Ja Kim, Seon Min Ahn, Pahn-Shick Chang and JaeHwan Lee

    Article first published online : 10 DEC 2009, DOI: 10.1111/j.1750-3841.2009.01453.x

    Corrected by:

    Erratum

    Vol. 75, Issue 3, viii, Article first published online: 5 APR 2010

  19. Bacterial cell-wall recycling

    Annals of the New York Academy of Sciences

    Volume 1277, Issue 1, January 2013, Pages: 54–75, Jarrod W. Johnson, Jed F. Fisher and Shahriar Mobashery

    Article first published online : 16 NOV 2012, DOI: 10.1111/j.1749-6632.2012.06813.x

  20. Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time

    Journal of Food Science

    Volume 66, Issue 1, January 2001, Pages: 167–173, Q. Wei, C. Wolf-Hall and K.C. Chang

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb15601.x