Bacillus subtilis and Improved Nutritional Status

• Differences in Nutrition and Sensory Quality Between Cooked Soybeans, Fermented Natto, and Post-Ripening Natto.

  • 2026-01-09
  • Foods (Basel, Switzerland) 15(2)
  • • Yuguang He
    • Yuanyuan Jiang
    • Da Li
    • Xue Ou
    • Xinyu Miao
    • Mubai Sun
    • Honghong Niu
    • Mei Hua
    • Ying Su
    • Jinghui Wang
    • Zhuo Liu

  • PubMed: 41596835
  • DOI: 10.3390/foods15020237

  3 Insights on

  • Improved Nutritional Status

  • Low evidence

  fermentation led to a significant decrease in fat and reducing sugar content, followed by an initial increase and then a decrease in total protein content. In contrast, water-soluble protein continued to increase, and the total amount of free amino acids surged.

  Effect

  Beneficial

  Effect size

  Moderate

  Significant

  Yes