1. Kondo, M. and Watanabe, K. (1995). Germination test method, In “Spore test manual,”1st Edition, Gijutsudo Shuppan, Tokyo, pp. 73-74 (in Japanese).
2. Ohsugi, T. and Sumi, H. (2002). Effect of bacterial spore-specified dipicolinic acid on the blood coagulation and fibrinolysis systems. Presented at 16th International Congress on Fibrinolysis and Proteolysis, Munich, September 8-13, T2-128.
3. Sumi, H. (1994). Structure and fibrinolytic properties of nattokinase. In “Basic and clinical aspects of Japanese traditional food Natto,” ed. by Sumi, H., vol. 1, Japan Technology Transfer Association, Tokyo, pp. 49-56.
4. Sumi, H. (1997). Bacillus subtilis natto and its antibacterial activity. In “New food materials and functions,” CMC, Tokyo, pp. 190-196 (in Japanese).
5. Sumi, H. and Asano, T. (2001). Production of nattokinase, vitamin K2 and amino acids, through the fermentation of barley by Bacillus subtilis natto. Nippon Kasei Gakkaishi, 52, 937-942 (in Japanese).