Sporulation of Bacillus subtilis (natto) KFP 4 Isolated from Takahashi natto Starter Derived from Food Extracts

Author:

Mitsuboshi Saori,Obitsu Rie,Otsuki Mayu,Katsumata Mina,Kita Rieko,Watanabe Sugio,Tanaka Tadayoshi,Kanako Muramatsu,Kiuchi Kan

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference18 articles.

1. 1) 山崎百治,三浦二郎,第2部 納豆の合理的製造方法,2.準備作業,「納豆の合理的製造法」(産業評論社),pp. 96-100(1949).

2. 2) Kiuchi, K. and Watanabe, S., Industrialization of Japanese natto. In “Industrialization of Indigenous Fermented Foods, Second edition, Revised and Expanded”, ed. by Steinkraus, K.H., (Marcel Dekker), pp. 193-246. (2004).

3. 3) Hosoi, T. and Kiuchi, K., Natto, a food made by fermenting cooked soybeans with Bacillus subtilis (natto), In “Handbook of fermented functional foods,” ed. by Farnworth, E.R., (CRC Press), p. 228-250 (2003).

4. Spore Formation Caused by Environmental Stress in Natto Bacilli

5. 5) 永井利郎,西村和典,鈴木英也,番場康夫,佐々木裕,木内 幹,高旨味高粘性納豆用菌株の開発,食工誌,41,123-128(1994).

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