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...

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Detalles Bibliográficos
Autores principales: Ngampuak, Vongsathorn, Thongmee, Acharawan, Pongpoungphet, Napapan, Wongwailikhit, Kanda, Kanchanaphum, Panan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9904927/
https://www.ncbi.nlm.nih.gov/pubmed/36762123
http://dx.doi.org/10.1155/2023/3298723

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9904927/
https://www.ncbi.nlm.nih.gov/pubmed/36762123
http://dx.doi.org/10.1155/2023/3298723

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