Concepedia

Natto Fermentation

Natto Fermentation is a traditional food preservation method involving the bacterial fermentation of soybeans by Bacillus subtilis var. natto, distinguished from other fermentation processes by its production of viscous extracellular polyglutamic acid and characteristic strong odor, texture, and nutritional profile.

195

Publications

7.8K

Citations

803

Authors

241

Institutions

Publications per year

2017–2026

72

Parents

Publications

195

A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet

Hirofumi Sumi, Hiroki Hamada, Hiroshi Tsushima et al. · Cellular and Molecular Life Sciences · 1987 · 573 citations

, , +11

Purification and Characterization of a Strong Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese Natto, a Popular Soybean Fermented Food in Japan

Mitsugu Fujita, Kumiko Nomura, K Hong et al. · Biochemical and Biophysical Research Communications · 1993 · 308 citations

, , +13

Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto

Jiaxi Chu, Haizhen Zhao, Zhaoxin Lu et al. · Food Chemistry · 2019 · 286 citations

, , +17

Selective Production and Characterization of Levan by <i>Bacillus subtilis </i>(Natto) Takahashi

Ing‐Lung Shih, Yun-Ti Yu, Chwen‐Jen Shieh et al. · Journal of Agricultural and Food Chemistry · 2005 · 149 citations

, , +15

Anti-hypertensive substances in fermented soybean, natto

Akiko Okamoto, Hiroshi Hanagata, Yukio Kawamura et al. · Plant Foods for Human Nutrition · 1995 · 125 citations

, , +12

1–5 of 195

Authors

803

  1. KK
    Keitarou Kimura

    Food Research Institute, Japan

    7 publications · 255 citations

    7

    h-index

  2. AB
    Aydin Berenjian

    University of Waikato, New Zealand

    5 publications · 209 citations

    5

    h-index

  3. KK
    Kan Kiuchi

    Kyoritsu Women's University, Japan

    4 publications · 56 citations

    4

    h-index

  4. YW
    Yuxi Wei

    Qingdao University, China

    4 publications · 180 citations

    4

    h-index

  5. MY
    Masayoshi Yamaguchi

    University of Shizuoka, Japan

    4 publications · 114 citations

    4

    h-index

1–5 of 803

Institutions

241

  1. Food Research Institute

    Tsukuba, Japan

    8 h-index

    18 publications

    1.2K citations

  2. Northeast Forestry University

    Harbin, China

    6 h-index

    27 publications

    795 citations

  3. Qingdao University

    Qingdao, China

    5 h-index

    28 publications

    1K citations

  4. National Agriculture and Food Research Organization

    Tsukuba, Japan

    5 h-index

    14 publications

    255 citations

  5. National Taiwan University

    Taipei, Taiwan

    5 h-index

    14 publications

    754 citations

  6. Chinese Academy of Sciences

    Beijing, China

    5 h-index

    29 publications

    906 citations

  7. Beijing Forestry University

    Beijing, China

    5 h-index

    31 publications

    858 citations

  8. Guizhou University

    Guiyang, China

    4 h-index

    20 publications

    600 citations

1–8 of 241

Venues

  1. Bioscience Biotechnology and Biochemistry

    10 publications · 359 citations

    10

    h-index

  2. Food Chemistry

    8 publications · 620 citations

    8

    h-index

  3. 5

    h-index

  4. Journal of Food Science

    JFS · 5 publications · 162 citations

    5

    h-index

  5. Food Research International

    4 publications · 120 citations

    5

    h-index

1–5