ArticleJournal of food science and technology2020
Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
21 citing papers in PubMed.
- Data Recorded in Real Life Support the Safety of Nattokinase in Patients with Vascular Diseases.Nutrients · 2021Trial
- Engineered Bacillus subtilis for high-yield nattokinase production and therapeutic potential in obesity management.Journal of animal science and biotechnology · 2026Article
- Enhancing natto quality by co-fermentation withFood chemistry: X · 2026Article
- Enhanced nattokinase production by optimized fermentation conditions of douchi-derived Bacillus subtilis natto NK11 and evaluation of its thrombolytic activity.Antonie van Leeuwenhoek · 2025Article
- Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications.Nutrients · 2025Review
- Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley.Foods (Basel, Switzerland) · 2025Article
- Process optimization and evaluation of quality properties of natto with co-culture ofCurrent research in microbial sciences · 2025Article
- Widely Targeted Metabolomics Revealed the Metabolic Basis of Physiological Function and Flavor of Natto.Metabolites · 2024Article
- Effects of soybean cultivar and starter strain on biogenic amines formation duringFood chemistry: X · 2024Article
- The effect of seed germination andApplied and environmental microbiology · 2024Article
- Article
- Research progress on the fibrinolytic enzymes produced from traditional fermented foods.Food science & nutrition · 2023Review
- Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria.Frontiers in microbiology · 2023Article
- The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium.Foods (Basel, Switzerland) · 2022Article
- Effect of AddingFoods (Basel, Switzerland) · 2022Article
- Novel green soybean shuidouchi fermented byFood science & nutrition · 2021Article
- Microbial Fibrinolytic Enzymes as Anti-Thrombotics: Production, Characterisation and Prodigious Biopharmaceutical Applications.Pharmaceutics · 2021Review
- Effect of Fermentation Parameters on Natto and Its Thrombolytic Property.Foods (Basel, Switzerland) · 2021Article
- Microbial proteases: ubiquitous enzymes with innumerable uses.3 Biotech · 2021Review
- Occurrence of Polyamines in Foods and the Influence of Cooking Processes.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nattokinase activity (NK), biogenic amine content and sensory properties of natto are of great significance to consumers, which are affected by strains and fermentation methods. In this study, changes in the pH, biogenic amine and free amino nitrogen (FAN) contents, NK and protease activities, and sensory characteristics of natto prepared using
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.