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.
TY - CONF
AU - Joksimović, Kristina
AU - Žerađanin, Aleksandra
AU - Avdalović, Jelena
AU - Miletić, Srđan
AU - Gojgić-Cvijović, Gordana
AU - Beškoski, Vladimir
PY - 2019
UR - https://cer.ihtm.bg.ac.rs/handle/123456789/5015
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, 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_cer_5015
ER -
@conference{
author = "Joksimović, Kristina and Žerađanin, Aleksandra and Avdalović, Jelena and Miletić, Srđan and Gojgić-Cvijović, Gordana 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, 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_cer_5015"
}
Joksimović, K., Žerađanin, A., Avdalović, J., Miletić, S., Gojgić-Cvijović, G.,& 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, Serbian Biochemical Society..
https://hdl.handle.net/21.15107/rcub_cer_5015
Joksimović K, Žerađanin A, Avdalović J, Miletić S, Gojgić-Cvijović G, 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_cer_5015 .
Joksimović, Kristina, Žerađanin, Aleksandra, Avdalović, Jelena, Miletić, Srđan, Gojgić-Cvijović, Gordana, 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_cer_5015 .
