Probiotic Properties of Exopolysaccharide-Producing Bacteria from Natto
Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. It is also a famous food in Thailand. Potential probiotics were screened from natto. Bacillus subtilis strain VN5 produced the most quantity of exopolysaccharide (EPS), so it was selected to study th...
Saved in:
Main Authors: | Vongsathorn Ngampuak, Acharawan Thongmee, Napapan Pongpoungphet, Kanda Wongwailikhit, Panan Kanchanaphum |
---|---|
Format: | Article |
Language: | English |
Published: |
Wiley
2023-01-01
|
Series: | International Journal of Food Science |
Online Access: | http://dx.doi.org/10.1155/2023/3298723 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum
by: Yi-Ni Ma, et al.
Published: (2025-01-01) -
Probiotic potential and safety properties of Limosilactobacillus fermentum A51 with high exopolysaccharide production
by: Guangqiang Wei, et al.
Published: (2025-01-01) -
Investigation of new exopolysaccharides produced by strains of donkey milk
by: Arevik Israyelyan, et al.
Published: (2025-02-01) -
Quantitative LAMP and PCR Detection of Salmonella in Chicken Samples Collected from Local Markets around Pathum Thani Province, Thailand
by: Virun Vichaibun, et al.
Published: (2020-01-01) -
Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream
by: Zhang Jian, et al.
Published: (2017-09-01)