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Bacillus sp. Isolated from Japanese food Natto
dc.creator | Joksimović, Kristina | |
dc.creator | Žerađanin, Aleksandra | |
dc.creator | Avdalović, Jelena | |
dc.creator | Miletić, Srđan | |
dc.creator | Gojgić-Cvijović, Gordana | |
dc.creator | Beškoski, Vladimir | |
dc.date.accessioned | 2022-05-27T14:46:34Z | |
dc.date.available | 2022-05-27T14:46:34Z | |
dc.date.issued | 2019 | |
dc.identifier.uri | https://cer.ihtm.bg.ac.rs/handle/123456789/5015 | |
dc.description.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. | sr |
dc.language.iso | en | sr |
dc.publisher | Belgrade: Faculty of Chemistry, Serbian Biochemical Society | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/43004/RS// | sr |
dc.relation.isreferencedby | https://cer.ihtm.bg.ac.rs/handle/123456789/5016 | |
dc.rights | openAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.source | Proceedings of Serbian Biochemical Society Ninth Conference with international participation, 14-16. Novembar 2019, Belgrade | sr |
dc.subject | Bacillus subtilis | sr |
dc.subject | Microorganisms | sr |
dc.subject | Isolation | sr |
dc.subject | rRNA gene sequencing | sr |
dc.title | Bacillus sp. Isolated from Japanese food Natto | sr |
dc.type | conferenceObject | sr |
dc.rights.license | BY-NC-ND | sr |
dc.description.other | Poster: [https://cer.ihtm.bg.ac.rs/handle/123456789/5016] | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_cer_5015 | |
dc.identifier.fulltext | http://cer.ihtm.bg.ac.rs/bitstream/id/21766/bitstream_216131_4.pdf | |
dc.type.version | publishedVersion | sr |