Bacillus subtilis and Increased Bioactive Compound Production

• Process Analysis of Millet Bran Fermentation by Bacillus natto: Dynamic Changes in Enzyme Activities and Bioactive Components.

  • 2026-01-30
  • Foods (Basel, Switzerland) 15(3)
  • • Shimei Zhang
    • Fanqiang Meng
    • Xia Fan
    • Fengxia Lv
    • Xiaomei Bie
    • Haizhen Zhao

  • PubMed: 41683071
  • DOI: 10.3390/foods15030483

  1 Insight on

  • Increased Bioactive Compound Production

  • Low evidence

  The contents of SDF, peptides, and polyphenols attained their highest values at 60 h... The β-glucan content peaked at 24 h... whereas the arabinoxylan content reached its maximum at 60 h

  Effect

  Beneficial

  Effect size

  Moderate

• 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

  • Increased Bioactive Compound Production

  • Low evidence

  the increase in the proportion of easily absorbed aglycone-type isoflavones before and after soybean fermentation is accompanied by a sustained increase in vitamin K2 and gamma aminobutyric acid (GABA) content.

  Effect

  Beneficial

  Effect size

  Moderate