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Growth characteristics of Bacillus subtilis (natto) in milk

โœ Scribed by YUTAKA KITAMURA; JIAN-FENG SUN; SAKUYA TAKAHASHI; CONLY L HANSEN

Book ID
111139946
Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
285 KB
Volume
63
Category
Article
ISSN
1364-727X

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## Abstract **BACKGROUND:** Natto is a food made by fermenting cooked soybeans with __Bacillus subtilis__. Soybean isoflavones are reported to provide many health benefits, including oestrogenic effects. However, isoflavone aglycones may be absorbed faster and in higher amounts in the human intesti