Bacillus sp. Isolated from Japanese food Natto
Аутори
Joksimović, KristinaŽerađanin, Aleksandra
Avdalović, Jelena
Miletić, Srđan B.
Gojgić-Cvijović, Gordana D.
Beškoski, Vladimir
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Nattō is a traditional Japanese dish made from fermented soybeans and is usually combined with soy sauce. It is very rich in vitamins, amino acids, proteins, sugars, fats, minerals and dietary fibres, and polypeptides consisting of 275 amino acid residues with anticoagulant, fibrinolytic, blood pressure lowering effects and antioxidant activity. Bacillus subtilis natto belongs to the Bacillus subtilis species and it is the basis for the production of traditional Japanese food.
Кључне речи:
Bacillus subtilis / Microorganisms / Isolation / rRNA gene sequencingИзвор:
Proceedings of Serbian Biochemical Society Ninth Conference with international participation, 14-16. Novembar 2019, Belgrade, 2019Издавач:
- Belgrade : Faculty of Chemistry
- Belgrade : Serbian Biochemical Society
Финансирање / пројекти:
Напомена:
Повезане информације:
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - CONF AU - Joksimović, Kristina AU - Žerađanin, Aleksandra AU - Avdalović, Jelena AU - Miletić, Srđan B. AU - Gojgić-Cvijović, Gordana D. AU - Beškoski, Vladimir PY - 2019 UR - http://cherry.chem.bg.ac.rs/handle/123456789/5388 AB - Nattō is a traditional Japanese dish made from fermented soybeans and is usually combined with soy sauce. It is very rich in vitamins, amino acids, proteins, sugars, fats, minerals and dietary fibres, and polypeptides consisting of 275 amino acid residues with anticoagulant, fibrinolytic, blood pressure lowering effects and antioxidant activity. Bacillus subtilis natto belongs to the Bacillus subtilis species and it is the basis for the production of traditional Japanese food. PB - Belgrade : Faculty of Chemistry PB - Belgrade : Serbian Biochemical Society C3 - Proceedings of Serbian Biochemical Society Ninth Conference with international participation, 14-16. Novembar 2019, Belgrade T1 - Bacillus sp. Isolated from Japanese food Natto UR - https://hdl.handle.net/21.15107/rcub_cherry_5388 ER -
@conference{ author = "Joksimović, Kristina and Žerađanin, Aleksandra and Avdalović, Jelena and Miletić, Srđan B. and Gojgić-Cvijović, Gordana D. and Beškoski, Vladimir", year = "2019", abstract = "Nattō is a traditional Japanese dish made from fermented soybeans and is usually combined with soy sauce. It is very rich in vitamins, amino acids, proteins, sugars, fats, minerals and dietary fibres, and polypeptides consisting of 275 amino acid residues with anticoagulant, fibrinolytic, blood pressure lowering effects and antioxidant activity. Bacillus subtilis natto belongs to the Bacillus subtilis species and it is the basis for the production of traditional Japanese food.", publisher = "Belgrade : Faculty of Chemistry, Belgrade : Serbian Biochemical Society", journal = "Proceedings of Serbian Biochemical Society Ninth Conference with international participation, 14-16. Novembar 2019, Belgrade", title = "Bacillus sp. Isolated from Japanese food Natto", url = "https://hdl.handle.net/21.15107/rcub_cherry_5388" }
Joksimović, K., Žerađanin, A., Avdalović, J., Miletić, S. B., Gojgić-Cvijović, G. D.,& Beškoski, V.. (2019). Bacillus sp. Isolated from Japanese food Natto. in Proceedings of Serbian Biochemical Society Ninth Conference with international participation, 14-16. Novembar 2019, Belgrade Belgrade : Faculty of Chemistry.. https://hdl.handle.net/21.15107/rcub_cherry_5388
Joksimović K, Žerađanin A, Avdalović J, Miletić SB, Gojgić-Cvijović GD, Beškoski V. Bacillus sp. Isolated from Japanese food Natto. in Proceedings of Serbian Biochemical Society Ninth Conference with international participation, 14-16. Novembar 2019, Belgrade. 2019;. https://hdl.handle.net/21.15107/rcub_cherry_5388 .
Joksimović, Kristina, Žerađanin, Aleksandra, Avdalović, Jelena, Miletić, Srđan B., Gojgić-Cvijović, Gordana D., Beškoski, Vladimir, "Bacillus sp. Isolated from Japanese food Natto" in Proceedings of Serbian Biochemical Society Ninth Conference with international participation, 14-16. Novembar 2019, Belgrade (2019), https://hdl.handle.net/21.15107/rcub_cherry_5388 .