Bacillus subtilis and Increased Nattokinase Activity

• 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 Nattokinase Activity

  • Low evidence

  nattokinase activity continued to increase during fermentation and post-ripening.

  Effect

  Beneficial

  Effect size

  Moderate