• Asian-Australasian Journal of Animal Sciences
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• v.27 no.4
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• pp.495-502
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• 2014

The effect of Bacillus subtilis natto on hindgut fermentation and microbiota of early lactation Holstein dairy cows was investigated in this study. Thirty-six Holstein dairy cows in early lactation were randomly allocated to three groups: no B. subtilis natto as the control group, B. subtilis natto with $0.5{\times}10^{11}cfu$ as DMF1 group and B. subtilis natto with $1.0{\times}10^{11}cfu$ as DMF2 group. After 14 days of adaptation period, the formal experiment was started and lasted for 63 days. Fecal samples were collected directly from the rectum of each animal on the morning at the end of eighth week and placed into sterile plastic bags. The pH, $NH_3$-N and VFA concentration were determined and fecal bacteria DNA was extracted and analyzed by DGGE. The results showed that the addition of B. subtilus natto at either treatment level resulted in a decrease in fecal $NH_3$-N concentration but had no effect on fecal pH and VFA. The DGGE profile revealed that B. subtilis natto affected the population of fecal bacteria. The diversity index of Shannon-Wiener in DFM1 decreased significantly compared to the control. Fecal Alistipes sp., Clostridium sp., Roseospira sp., beta proteobacterium were decreased and Bifidobacterium was increased after supplementing with B. subtilis natto. This study demonstrated that B. subtilis natto had a tendency to change fecal microbiota balance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.1-9
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• 1986

The mashes of soybean paste were preparea using the conventional meju fermented naturally by wild microoganisms or the new types of meju fermented by pure cultures of Aspergillus oryzae, Bacillus natto and B. subtilis to elucidate changes during the aging period. The results obtained are as follows ; The soybean paste made with conventional meiu and Asp. oryzae meju showed higher content of amino nitrogen than those of B, natto and B. subtilis meju. Soybean paste made with conventional meju contained a little more content of total and reducing sugars than other soybean pastes. ph during aging period was higher than 5.0 for the Asp. oryzae paste while less than 4.5 for B. subtilis paste. Aspartic acid. threonine, serine, glutamic acid, glycine, alanine, cystine, valine, methionne, leucine and histidine for Asp. oryzae paste ; tyrosine, arginine and proline for conventional meju paste; and isoleucine and phenylalanine for B. subtilis paste were found to be peak amount 90 days after the preparation. The content of total free amino acid was high in the order of Asp. oryzae paste, conventional paste, B. natto paste and B. subtilis paste.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.5
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• pp.716-721
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• 2016

This study investigated the effect of Bacillus subtilis (B. subtilis) natto on meat quality and skatole in TOPIGS pigs. Sixty TOPIGS pigs were randomly assigned to 3 groups (including 5 pens per group, with 4 pigs in each pen) and fed with basic diet (control group), basic diet plus 0.1% B. subtilis natto (B group), and basic diet plus 0.1% B. subtilis natto plus 0.1% B. coagulans (BB group), respectively. All pigs were sacrificed at 100 kg. Growth performance, meat quality, serum parameters and oxidation status in the three groups were assessed and compared. Most parameters regarding growth performance and meat quality were not significantly different among the three groups. However, compared with the control group, meat $pH_{24}$, fat and feces skatole and the content of Escherichia coli (E. Coli), Clostridium, $NH_3$-N were significantly reduced in the B and BB groups, while serum total cholesterol, high density lipoprotein, the levels of liver P450, CYP2A6, and CYP2E1, total antioxidant capability (T-AOC) and glutathione peroxidase and Lactobacilli in feces were significantly increased in the B and BB groups. Further, the combined supplementation of B. subtilis natto and B. coagulans showed more significant effects on the parameters above compared with B. subtilis, and Clostridium, and $NH_3$-N. Our results indicate that the supplementation of pig feed with B. subtilis natto significantly improves meat quality and flavor, while its combination with B. coagulans enhanced these effects.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.385-391
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• 1983

The change of free amino acid contents and nitrogen compounds in the course of the Chungkookjang fermentation that occurred by utilizing Bacillus natto and Bacillus subtilis are to the following effects. pH, during the growth period, that is 6.35 in pH at the first stage of fermentation, were turned into 8.2 after 72 hours. Crude protein content increased irregularly from 16.82%-18% and total sugar decreased. Increasing with the progress of fermentation time, protease activity showed the maximum value between 48-60 hours, but Bacillus natto activated a little than Bacillus subtilis. Amino nitrogen and water soluble nitrogen content increased but difference was found that is, Bacillus natto increased more than Bacillus subtilis. Glutamic acid content was the highest among the contents of free amino acid between both Bacillus sp. and the order of the next contents showed as leucine, phenylalanine, histidine alanine. arginine, but difference was found between Bacillus sp., that is, Bacillus natto was higher than Bacillus subtilis. In view of the results as above, Bacillus natto was excellent than Bacillus subtillus as Bacillus strains of Chungkookjang koji production.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.192-197
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• 1987

Natto was produced by fermenting local soybeans Bacillus subtilis S.N.U. 816. The changes of chemical composition, enzyme activity and texture of NATTO during the fermentation were investigated. The amount of amino type and watr soluble nitrogens were increased as the fermentation progressed, although the former seemed to reach a plateau at about 20 hours of the fermentation, of the protease activity were increased until 16 hours of fermentation at which time they tended to reach plateaus. Among the inspected free sugars (fructose, glucose, sucrose, maltose), remarkable increases in the levels of fructose and glucose were observe3 after 4 hours of the fermentation. Since then their contents, however, were reduced very low as the processing went on, and sucrose contents dropped drastically to about 10% level and stayed low thereafter. Free amino acid contents of natto during 20 hours of the fermentation were or 2 times greater than those of the unfermented steamed soybean, the 24 hours ferment, respectively. Sensory evaluation revealed that 20 hours of fermentation produced the best quality products based on taste, odor, and color, considering all the data, it seems possible to conclude that the optimum of time for fermentation of natto at $42^{\circ}C$ is 20 hours.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.204-210
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• 2002

The quality characteristics and sensory evaluation of chungkookjang were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains; B. subtilis, B. natto and B. licheniformis as a single starter, and mixed culture of B. natto and B. licheniformis on the industrialized model system. It was shown that microbial growth, protease activity, contents of amino-and ammonia-nitrogen and contents of organic acid were higher in B. subtilis inoculated sample, and were lower in B. licheniformis inoculated one. General quality characteristics of sample inoculated by mixed culture of B. natto and B. licheniformis took a middle position between each B. natto and B. licheniformis inoculated one. Fifty eight species of odor components were identified. Ethanol, 3-methyl-1-butanol, acetic acid, benzaldehyde and alkyl pyrazines were identified in all samples and most of other flavor components were strain specific. The contents of unpleasant smell components, alkyl pyrazines and benzaldehyde, were lower in B. licheniformis inoculated sample. The sensory evaluations showed that chungkookjang manufactured from mixed culture of B. natto and B.licheniformis was most acceptable. Therefore, results indicated that chungkookjang manufactured from mixed culture of B. natto and B. licheniformis induced better sensory quality than that of the control.

• Applied Biological Chemistry
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• v.33 no.4
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• pp.282-286
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• 1990

To extract insoluble proteins of soymilk residue by microorganism the soymilk residue was treated with crude enzyme solution from Bacillus subtilis IAM 1071 natto. Optimum conditions of pH, temperature, and digestion time were determined, and amino acid composition of the extract was obtained at $45^{\circ}C$. Under optimum conditions, the extractability with natto reached to 65% in 15hrs. The contents of essential amino acids of extract were high and specially, S-containing amino acids including methonine and cysteine and Lysine content were high.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.62-69
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• 2018

In order to utilize health food chick bean as a raw material for cosmetics, the skin improvement effect of a mask pack made of chickpea Natto fermented with Bacillus subtilis Natto strain was studied. Powder obtained by lyophilization of chickpea Natto was applied to a facial mask pack as a paste formulation. This Natto pack was applied to subjects in their 50s and 60s to investigate their effect on skin improvement. As the number of treatments of Natto pack increased, the skin was improved and the improvement effect was remarkable after 4 treatments. After four times treatments, moisture content and sebaceous secretion increased by $8.4{\pm}3.6%p$ and $4.0{\pm}2.3%p$, respectively. Skin pores and wrinkles were also decreased by $1.8{\pm}0.3%p$ and $1.8{\pm}0.9%p$, respectively. Skin pigmentation decreased by $1.3{\pm}0.2%p$ and skin tone also increased from 55.2% to 55.9%. These results indicate that Natto product obtained by fermenting chickpea has the effect of improving skin such as moisturizing, pore, wrinkle, pigmentation, sebum secretion and skin tone, and can be used as a raw material for various functional cosmetics.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.225-235
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• 2006

This study was carried out to investigate the optimum conditions for the preparation of natto(unripe Chungkukjang) using Sowonkong(small soybeans) and Bacillus subtilis KCCM 11315. The changes in the contents of amino-type nitrogen, ammonia-type nitrogen, total acidity and total sugar, and those in the pH, browning materials and microbial growth were determined during fermentation and aging of natto(unripe Chungkukjang). The amounts of amino-type nitrogen and ammonia-type nitrogen were increased gradually during the fermentation at $40^{\circ}C$ for 72 hours, but those of total acidity and total sugar were decreased. The pH was gradually alkalized, and more water soluble browning materials were produced during fermentation. The number of viable cells was the highest at the 36 hours of fermentation. The content of ammonia-type nitrogen was significantly decreased during aging at $4^{\circ}C$ for 48 hours. In view of the results as above, it seems possible to conclude that the natto(unripe Chungkukjang) fermented by Bacillus subtilis KCCM 11315 at $40^{\circ}C$ for 36 hours and then aged at $4^{\circ}C$ for 48 hours was suitable for manufacturing natto(unripe Chungkukjang).

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.309-313
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• 1997

Maillard reaction products (MRPs) added into a culture and the resultant bacterial growth were investigated using response surface methodology. The coefficients of determination $(R^{2})$ of response surface regression equations for bacteria were 0.9544 and 0.9578 in Bacillus subtilis and Bacillus natto, respectively. The MRPs produced at higher reaction temperature and for longer reaction time showed greater antimicrobial effect for Bacillus subtilis. Especially, the MRPs produced at temperature above $150^{\circ}C$ for 8 to 12 hrs showed the strongest antimicrobial effect. The MRPs produced at lower reaction temperature and for shorter reaction time showed greater microbial growth effect for Bacillus natto, but those produced at the reaction temperature higher than $160^{\circ}C$ showed the greatest antimicrobial effect. In the ridge analysis, the growth of Bacillus subtilis was the most significantly inhibited in the presence of MRPs prepared at $159.10^{\circ}C$ and pH 12.21 for 9.67 hrs, and the growth of Bacillus natto was the most significantly inhibited in the presence of MRPs prepared at $169.94^{\circ}C$ and pH 9.66 for 9.22 hrs.