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Problem-Solving Exercise for Undergraduate Students Involving the Japanese Fermented Food Natto

Natto is a traditional Japanese food made from soybeans fermented by Bacillus subtilis natto. Because natto is high in protein and contains healthful bacteria, dieticians and producers have campaigned for higher consumption of natto in areas such as Kansai, where our university is located. One of th...

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Detalles Bibliográficos
Autores principales: Yoshiyama, Yoko, Shima, Jun, Fushiki, Toru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society of Microbiology 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6508896/
https://www.ncbi.nlm.nih.gov/pubmed/31160925
http://dx.doi.org/10.1128/jmbe.v20i1.1614

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