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Topic: Bacillus natto

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	Natto information - Search.com
		Natto is most commonly eaten at breakfast to accompany rice, possibly with some other ingredients, for example soy sauce, tsuyu broth, mustard, scallions, grated daikon, okra, or a raw quail egg.
		Natto is also commonly used in other foods, such as natto sushi, natto toast, in miso soup, salad, as an ingredient in okonomiyaki, or even with spaghetti or as fried natto.
		Furthermore, natto is said to improve digestion, reduce the effects of aging, and to prevent obesity, although this seems to be based only on an analysis of the chemicals contained in natto, and not on any medical study.
	domainhelp.search.com /reference/Natto (1711 words)

	Natto
		Natto is also commonly used in other foods, such as natto sushi, natto toast, in Miso soup, salad, as an ingredient in Okonomiyaki, or even with spaghetti or as fried natto.
		Furthermore, natto is said to improve Digestion, reduce the effects of aging, and to prevent Obesity, although this seems to be based only on an analysis of the chemicals contained in natto, and not on any medical study.
		Natto is also sometimes used as an ingredient of pet food, and it is claimed that this improves the health of the pets.
	www.ufaqs.com /wiki/en/na/Natto.htm (1324 words)

	Natto - Wikipedia, the free encyclopedia
		Natto is also commonly used in other foods, such as natto sushi, natto toast, in miso soup, salad, as an ingredient in okonomiyaki, or even with spaghetti or as fried natto.
		Furthermore, natto is said to improve digestion, reduce the effects of aging, and to prevent obesity, although this seems to be based only on an analysis of the chemicals contained in natto, and not on any medical study.
		Natto is also sometimes used as an ingredient of pet food, and it is claimed that this improves the health of the pets.
	en.wikipedia.org /wiki/Natto (1354 words)

	Natto - Wikipedia, the free encyclopedia (Site not responding. Last check: 2007-10-26)
		Natto is most commonly eaten at breakfast on top of rice, possibly with some other ingredients as for example soy sauce, some vegetables, or eggs.
		Natto is also commonly used in other foods, as for example natto sushi, salad, soups, or even with spaghetti or as fried natto.
		Furthermore, natto is said to improve digestion, reduce the effects of aging, and prevent obesity, although this seems to be based only on an analysis of the chemicals contained in natto, but not on a medical study.
	www.encyclopedia-online.info /Natto (1196 words)

	Natto (Site not responding. Last check: 2007-10-26)
		Natto is a Japanese traditional food made from cooked small-seeded whole soybean fermented with Bacillus natto (Wilson, 1995).
		During the aging process at a temperature of about 0°C, the bacillus natto will develop spores, and a enzyme called peptidase (old form: protease) is breaking down the soybean protein into amino acid.
		Natto is also said to have an antibiotic effect, and was used as medicine against dysentery by the Japanese military before World War II.
	hallencyclopedia.com /Natto (1498 words)

	Bacillus - Wikipedia, the free encyclopedia
		The word bacillus is also used to describe any rod-shaped bacterium, and in this sense bacilli are found in many different groups of bacteria.
		Bacillus are ubiquitous in nature, including both free-living and pathogenic species.
		An easy way to isolate Bacillus is by placing non-sterile soil in a test tube with water, shaking, placing in melted mannitol salts agar, and incubating at room temperature for at least a day.
	en.wikipedia.org /wiki/Bacillus (234 words)

	JAFRA:“The world is paying attention to ' Natto ',which contributes to Japanese longevity."
		Natto has attracted attention as a food that helps to prevent senile dementia, which is one type of thrombosis, because nattokinase lyses thrombus for a very long time when eaten directly instead of taken by injection.
		Sumi: Natto is compatible with the bacteria in the Japanese body, and conversely, Japanese people seem to need the bacterium from Bacillus natto in order to keep their digestive system in good condition.
		Bacillus natto is a medicine approved by the Ministry of Health and Welfare, and a stomach medicine containing Bacillus natto is available.
	www.jafra.gr.jp /eng/sumi.html (2032 words)

	Natto (Site not responding. Last check: 2007-10-26)
		Natto, however, has been recognized to have tremendous health benefits such as preventing blood clots and strengthening bones of elder people.
		If starter natto is used rather than bacillus, crush two table spoon starter natto with a fork and mix into the cooked soybeans and mix well while still warm.
		The enzyme known as Natto Kinarze found in the sticky part of Natto (fermented beans) has blood cleaning properties and can reduce the thick blood that builds up in veins preventing such things as memory loss, artery hardening as well as helping the processes of digestion of protein, fat, fiber and starch.
	olen.eng.ohio-state.edu /J_FOODS/Natto.html (465 words)

	Nattokinase
		Natto is a fermented cheese-like food that has been used in Japan for over 1000 years for its popular taste and as a folk remedy for heart and vascular diseases.
		Natto is produced by a fermentation process by adding Bacillus natto, a benefical bacteria, to boiled soybeans.
		The tests indicated that the natto generated a heightened ability to dissolve blood clots: On average, the volunteers' ELT (a measure of how long it takes to dissolve a blood clot) dropped by 48 percent within two hours of treatment, and volunteers retained an enhanced ability to dissolve blood clots for 2 to 8 hours.
	www.springboard4health.com /notebook/health_nattokinase.html (2765 words)

	Isolation of Tetramethylpyrazine from Culture of Bacillus natto, and Biosynthetic Pathways of Tetramethylpyrazine
		Isolation of Tetramethylpyrazine from Culture of Bacillus natto, and Biosynthetic Pathways of Tetramethylpyrazine
		, we have obtained tetramethylpyrazine from cultures of a strain of Bacillus subtilis and it had the characteristic smell of fermented soybean.
		Since Bacillus natto is a bacterium which ferments soybean to produce 'natto', we made an attempt to isolate tetramethylpyrazine from cultures of this bacterium.
	www.nature.com /nature/journal/v195/n4846/abs/1951103a0.html (118 words)

	osteoporosis (Site not responding. Last check: 2007-10-26)
		The DNA sequence of gamma-glutamyltranspeptidase gene of Bacillus subtilis (natto) plasmid pUH1.
		Glr, the glutamate racemase of Bacillus subtilis (formerly Bacillus natto) IFO 3336 encoded by the glr gene, and YrpC, a protein encoded by the yrpC gene, which is located at a different locus from that of the glr gene in the B. subtilis genome, share a high sequence similarity.
		Hara T, Aumayr A, Fujio Y, Ueda S. Treatment of Bacillus subtilis (natto) strains Asahikawa, F, and M with acridine orange resulted in the conversion of approximately 64.2% of the Asahikawa population, 22.4% of the F population, and 9.2% of the M population to polyglutamate-nonproducing colonies.
	www.corgen.com /NattoRef/bone.htm (4562 words)

	Methods for Making Natto in North America
		I recommend you to use the spores of bacillus natto instead of a commercial package of natto as the source of natto bacteria since using bacillus natto spores is more economical and runs lower risk of contamination by harmful microbes.
		Some of the commercially produced natto may have been partially sterilized to reduce the aroma and stickiness of natto, thus making it questionable as a source of bacillus natto.
		Note: If the natto fermentation is not successful, the finished natto may not be sticky enough, may not be stringy, or may be bitter or have strong smell of ammonia.
	www.gaia21.net /natto/making.htm (2391 words)

	181'st update on fly longevity experiments (Site not responding. Last check: 2007-10-26)
		Natto is regarded as a health food in Japan.
		On the other hand bacillus natto had no effect on food hydration, and a high dose even gave the appearance of being beneficial.
		Bacillus natto is being retested in run #188.
	www.cryonet.org /cgi-bin/dsp.cgi?msg=26427 (173 words)

	Metropolis - Big in Japan: Natto
		Natto is steamed soybeans that are fermented, sometimes in rice straw, until the beans have acquired their notorious nutty flavor, disturbing aroma and sticky slipperiness, held together like a spider web by gossamer-like threads.
		Interest in it and other soyfoods has increased recently as scientists make the link between substances in soybeans that are thought to reduce the risk of cancers such as colon, prostate and breast cancer, as well as lower cholesterol and prevent osteoporosis.
		Natto is a fairly recent arrival on the Japanese food scene, having been around only since the later part of the Edo Period (1600-1868).
	metropolis.co.jp /biginjapanarchive299/267/biginjapaninc.htm (519 words)

	Methods for Making Natto in North America
		natto is known as "meat, grown in a field, without detriments of meat." Incidentally, natto provides the Vitamin B12 that tends to be lacking in most vegetarian diets.
		I strongly recommend you to use the spores of natto bacillus instead of a commercial package of natto as the source of natto bacteria since using natto bacillus spores is more economical and runs lower risk of contamination by harmful microbes.
		Natto on the other hand is full of nutrients and propagated natto bacillus.
	www.macrobiotic.org /natto.htm (2408 words)

	Method for producing natto containing lactic acid bacteria - Patent 4110477 (Site not responding. Last check: 2007-10-26)
		By growing Bacillus natto and lactic acid bacteria on steamed soybeans in the presence of triturated mushroom and carbon sources for the cultivation of lactic acid bateria, there is obtained a fermentation food of soybeans grown with both live bacteria.
		A method for producing natto containing lactic acid bacteria, which comprises growing Bacillus natto and lactic acid bacteria on steamed soybeans in the presence of a nutritive medium containing a homogenized aqueous mushroom suspension.
		Natto is a fermentation food product prepared by growing Bacillus natto on steamed soybeans and has been consumed by the Japanese since ancient times as one of the important protein sources.
	www.freepatentsonline.com /4110477.html (2552 words)

	History of Natto and Its Relatives (Site not responding. Last check: 2007-10-26)
		Natto is unique to Japan, where it is usually served for breakfast mixed with shoyu (natural soy sauce), mustard, and sometimes minced leeks, generally on top of or mixed in with hot rice.
		Natto is one of the few soyfoods which has always been called by its native name in every European language, probably because it is so unusual that no equivalent could be found.
		Natto was prized as an instant food among busy Tokyoites, instant also in the sense that they could eat it in an instant or on the run and still not get indigestion afterwards.
	www.thesoydaily.com /SFC/Fsoyfoods451.asp (5057 words)

	Natto
		Category:Japanese cuisine Natto eaten on top of [[rice is always stirred before consumption]] Nattō (納豆) is a traditional Japanese dish made from fermented soybeans, popular especially at breakfast.
		A rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan.
		Soybeans in a plantation Natto is made from soybeans, usually a special type called natto soybeans.
	www.datamass.net /na/natto.html (1283 words)

	Nattokinase-Natto- Reliable Potency-Unlike Others!
		Dr. Sumi found that the sticky part of natto, commonly called "threads", exhibited a strong fibrinolytic ("blood clot dissolving") activity.
		Natto was dropped onto artificial thrombus (fibrin) in a Petri dish and allowed to stand at 37 C (approximate body temperature).
		The tests indicated that the bacillus nato generated a heightened ability to dissolve blood clots.
	www.supplementsolutions.com /natto-z.htm (952 words)

	How to Make Natto ArticleBeach.com (Site not responding. Last check: 2007-10-26)
		Natto is said to aid and even prevent several diseases and illness, some claims are backed by research and others are not.
		Natto has also been proven to be an anti-bacterial agent according to Japanese research.
		Natto can be difficult to eat because of the smell and texture; here are some ideas that may help with this.
	www.articlebeach.com /article73063.html (1143 words)

	What is Natto?
		Natto is an ancient Japanese food made from the Natto soybeans.
		Natto is also celebrated for its high amounts of vitamin K, which makes it an outlaw food for those taking warfarin (brand name Coumadin®).
		Since natto allows the soybeans to ferment and grow bacteria, it is also a probiotic food.
	www.wisegeek.com /what-is-natto.htm (501 words)

	Determination of the Thrombolytic Activity of Natto Extract
		Bacillus subtilis, the species to which natto bacillus belongs, has been reported to secrete several proteases extracellularly during growth (1-4).
		In my view, "The standard of natto bacillus culture extract food" should indicate the quantitative value measured by other quantification methods such as the antibody method, in addition to activity values for substances that have already been reported or researched for their antithrombogenicity and safety.
		When 100 g of itohiki-natto (common natto) is taken, the amount of Vitamin K easily exceeds nutritional requirements; however, even if 1 kg of itohiki-natto were to be taken, the amount of Vitamin K would still not exceed the maximum nutritional intake.
	www.nkcp.org /research/masada1.html (2410 words)

	Time Capsule
		Bacillus natto, a rod-shaped bacillus, is found on rice straw.
		In Japan, bacillus natto is used for the preparation of natto an important protein food.
		Natto is made by wrapping steamed or boiled soybeans in rice straw; a culture of bacillus natto grows within the wrapping, covering the beans with a sticky velum.Bacillus natto improves the ddigestibility of soybeans and yields vitamin B2.
	panasonic.net /history/time_capsule/no_sw_tc/english/n/b/a/g/N_18_4_2.html (127 words)

	Natto: The Newest Soy
		Natto is a fermented soy food produced by adding the bacteria Bacillus natto to lightly cooked soybeans.
		Natto packs a punch of genistein, the isoflavone to which soy's anti-cancer benefits are largely attributed.
		In Japan, natto is associated with a wide range of health benefits, but its potential anti-cancer power alone should encourage Americans to give it a try.
	www.newhope.com /nutritionsciencenews/NSN_backs/Apr_00/natto.cfm (801 words)

	NKCP Nattokinase NattoTabs Information Site (NKCP NattoTabs)
		Natto is a traditional Japanese food of fermented soybeans that has been eaten for many centuries.
		Natto is, therefore, an important food for those wishing to help reduce the risk of thrombosis (blood clots) — a central factor in heart disease and strokes, two of the biggest killers in Western society today, and Deep Vein Thrombosis (DVT), a concern for those taking long haul airplane journeys.
		The problem eating natto is fourfold: the taste, smell and texture is unpleasant; it can contain large amounts of Vitamin K2 which interferes with medicines such as warfarin; activity can vary greatly from brand to brand of natto; and natto is not widely available outside Japan.
	www.nattotabs.org (248 words)

	Nutricology's Nattozyme - Organic Pharmacy
		Nattozyme is an isolated, purified and encapsulated enzyme derived from boiled soybeans and Bacillus natto.
		Natto is produced by a fermentation process by adding Bacillus natto, a beneficial bacteria, to boiled soybeans.
		The resulting nattozyme enzyme, is produced when Bacillus natto acts on the soybeans.
	www.organic-pharmacy.com /Nutricology/Nattozyme100.htm (1874 words)

	Natto Project
		historically, steamed soybeans were packed in rice straw, which naturally contains the bacterium bacillus natto, and left to ferment in a warm place.
		One thing is also to get used to the sliminess of natto, I don't know any other food that have this characteristic...Now I relish the slime a lot...
		Once I made soba with a dash of dashi, cream cheese and natto, sprinkled with nori...it was divine..tomorrow I want to replace the cream cheese with soft tofu...best served cold of course...
	thenattoproject.com /2006/04/natto-is-acquired-taste.html (1309 words)

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