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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
56 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“These microorganisms include lactic acid bacteria, acetic acid bacteria, sake yeast, koji molds and natto bacteria”
natto bacteria → included in → fermented food products
“Addition of B. subtilis (natto) to the culture medium resulted in an increase in the number of viable cells of all lactobacilli tested.”
Bacillus subtilis (natto) → enhance → growth and viability of lactobacilli
“This research was conducted to understand how consumers valuate various sensory and nonsensory product attributes based on their assessment of the overall product in the case of Japanese fermented soy product (natto).”
Natto → is a → Japanese fermented soy product
“Takahashi strain is the most efficient levan-producing strain among all of the B. subtilis strains tested”
Bacillus subtilis (natto) Takahashi → is the most efficient → levan-producing strain
“After cultivation for 21 h, 40-50 mg of levan mL(-1) was produced in medium containing 20% (w/w) sucrose”
Bacillus subtilis (natto) Takahashi → produces → levan