ArticleApplied and environmental microbiology2011
Phylogenetic analysis of Bacillus subtilis strains applicable to natto (fermented soybean) production.
Article in Applied and environmental microbiology, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers, 2 of them syntheses that pooled it.
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Who cites it
38 citing papers in PubMed, 2 syntheses or guidelines pooled it, 117 citations in OpenAlex.
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- The combined effect of vitamin K and calcium on bone mineral density in humans: a meta-analysis of randomized controlled trials.Journal of orthopaedic surgery and research · 2021Pooled it
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- Miso: A traditional nutritious & health-endorsing fermented product.Food science & nutrition · 2022Review
- High and Economical Nattokinase Production with Acetoin as a Useful Byproduct from Soybean Milk and Glucose.Probiotics and antimicrobial proteins · 2022Article
- Discrimination ofJournal of microbiology and biotechnology · 2022Article
- Bacillus subtilis variant natto Bacteremia of Gastrointestinal Origin, Japan.Emerging infectious diseases · 2022Article
- Preclinical Safety Assessment ofMicroorganisms · 2022Article
- Nutritional Health Perspective of Natto: A Critical Review.Biochemistry research international · 2022Review
- Biocontrol potential ofFrontiers in microbiology · 2022Article
- Metagenomic-Metabolomic Mining ofFrontiers in microbiology · 2022Article
- The Medical Benefits of Vitamin KNutrients · 2021Review
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Spore-forming Bacillus strains that produce extracellular poly-γ-glutamic acid were screened for their application to natto (fermented soybean food) fermentation. Among the 424 strains, including Bacillus subtilis and B. amyloliquefaciens, which we isolated from rice straw, 59 were capable of fermenting natto. Biotin auxotrophism was tightly linked to natto fermentation. A multilocus nucleotide sequence of six genes (rpoB, purH, gyrA, groEL, polC, and 16S rRNA) was used for phylogenetic analysis, and amplified fragment length polymorphism (AFLP) analysis was also conducted on the natto-fermenting strains. The ability to ferment natto was inferred from the two principal components of the AFLP banding pattern, and natto-fermenting strains formed a tight cluster within the B. subtilis subsp. subtilis group.
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Registered trials
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