Twitter Google Share on Facebook Wikipedia nat·to (nä′tō) n. A Japanese food that is made from steamed, fermented soybeans and that has a stringy, mucilaginous texture and a strong smell. [Japanesenattō: Japanesena(t)-(probably as innassho,temple storehouse, where natto was kept)...
As used herein, the term “aBacillus subtilisvar:nattostrain” refers to a strain ofBacillus subtilisvar:natto, which is a Gram-positive, catalase-positive bacterium commonly found in soil. TheB. subtilisvar:nattostrain is not considered a human pathogen, which may contaminate food but rarely ...
strains in the liquid fermentation in the shaking flask (130–1300 IU/mL) [18,24,48]. This implies the significant potential of WTC016 for NK production, which is greatly valuable for the development of dietary supplement and functional food, and the improvement of thrombosis and blood ...