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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > fermented foods > natto × 13 results Group by: Economics, Business and Industry   (Click to View) Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time Journal of food science (Click to View) Influence of dietary supplementation with Bacillus‐fermented adlay on lipid metabolism, antioxidant status and intestinal microflora in hamsters Journal of the science of food and agriculture (Click to View) Plant Cell Wall Degradation by Saprophytic Bacillus subtilis Strains: Gene Clusters Responsible for Rhamnogalacturonan Depolymerization Applied and environmental microbiology AEM (Click to View) Sequential production of two biopolymers-levan and poly-ε-lysine by microbial fermentation Bioresource technology (Click to View) Biogenic amine formation and bacterial contribution in Natto products Food chemistry (Click to View) A process for high-efficiency isoflavone deglycosylation using Bacillus subtilis natto NTU-18 Applied microbiology and biotechnology. (Click to View) Effects of supplementation of Bacillus subtilis natto Na and N1 strains on rumen development in dairy calves Animal feed science and technology (Click to View) In vitro inhibition of CYP3A4 by herbal remedies frequently used by cancer patients Phytotherapy research (Click to View) Optimization of nattokinase production condition using response surface methodology Journal of food process engineering (Click to View) Genotype-Environment Analysis of Parameters Describing Water Uptake in Natto Soybean Crop science (Click to View) Use of Bacillus subtilis to enrich isoflavone aglycones in fermented natto Journal of the science of food and agriculture (Click to View) Mass Selection for Small Seed Size in Natto Soybean Populations and the Resulting Effect on Seed Yield Crop science (Click to View) Traditional healthful fermented products of Japan Journal of industrial microbiology and biotechnology