Bacillus sp. Isolated from Japanese food Natto
Аутори
Joksimović, KristinaŽerađanin, Aleksandra
Avdalović, Jelena
Miletić, Srđan
Gojgić-Cvijović, Gordana
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, Serbian Biochemical Society
Финансирање / пројекти:
Напомена:
Повезане информације:
- Повезани садржај
https://cer.ihtm.bg.ac.rs/handle/123456789/5016
Институција/група
IHTMTY - 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 .