Biological functions of compounds from Bacillus subtilis and its subspecies, Bacillus subtilis natto

被引：5
|
作者：
Miyazawa T. [1 ]
Abe C. [1 ]
Bhaswant M. [1 ]
Ikeda R. [2 ]
Higuchi O. [1 ,3 ]
Miyazawa T. [1 ]
机构：
[1] New Industry Creation Hatchery Center (NICHe), Tohoku University, Miyagi, Sendai
[2] Food Research Laboratory, Asahimatsu Foods Co. Ltd., Nagano, Iida
[3] Biodynamic Plant Institute Co. Ltd., Hokkaido, Sapporo
来源：
Food Bioengineering | 2022年 / 1卷 / 3-4期
关键词：
antimicrobial; Bacillus subtilis natto; fermented food; health benefits; natto;
D O I：
10.1002/fbe2.12036
中图分类号：
学科分类号：
摘要：
Natto, fermented food produced by Bacillus subtilis natto (B. subtilis natto), is widely consumed around the world, and its potential health functions are attracting attention. Natto has been reported to have a variety of bioactive compounds such as levan, menaquinone-7, nattokinase, and others. Such bioactive compounds produced by B. subtilis natto are deeply involved in the function of natto, because they are consequently contained in natto. This review summarizes bioactive compounds and its functions of (1) B. subtilis and its subspecies, (2) B. subtilis natto. Overall, natto is a natural source of bioactive compounds and is expected to be applied to functional foods. © 2022 The Authors. Food Bioengineering published by John Wiley & Sons Australia, Ltd. on behalf of State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology.
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页码：241 / 251
页数：10
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