Cytokine responses of human intestinal epithelial-like Caco-2 cells to the nonpathogenic bacterium Bacillus subtilis ( natto) von Hosoi, Tomohiro, Hirose, Rieko, Saegusa, Shizue, Ametani, Akio, Kiuchi, Kan, Kaminogawa, Shuichi

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Growth Inhibitory Effect of Shelf Life Extending Agents on Bacillus subtilis IAM 1026 von MITSUBOSHI, SAORI, OBITSU, RIE, MURAMATSU, KANAKO, FURUBE, KENTARO, YOSHITAKE, SHIGEHIRO, KIUCHI, KAN

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Comparison of volatile compounds from Chungkuk-jang and Itohiki-natto von Tanaka, T. (Kyoritsu Women's Junior Coll., Tokyo (Japan)), Muramatsu, K, Kim, H.R, Watanabe, T, Takeyasu, M, Kanai, Y, Kiuchi, K

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Comparison of volatile components in commercial itohiki-natto by solid-phase microextraction and gas chromatography von Tanaka, T. (Kyoritsu Women's Junior Coll., Tokyo (Japan)), Yamauchi, T, Katsumata, R, Kiuchi, K

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Factors Involved in Struvite Formation by Natto Bacilli von MURAMATSU, KANAKO, YASUI, AKEMI, SUZUKI, TADANAO, KIUCHI, KAN

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Development of New Itohiki-Natto and Odor of Natto Type Foods von MITSUBOSHI, Saori, KIUCHI, Kan

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Changes in Aroma of Itohiki-Natto during Refrigeration von Tanaka, Tadayoshi, Kimura, Saori, Kiuchi, Kan, Suzuki, Ayuno, Muramatsu, Kanako, Mitsuboshi, Saori

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Improvement of itohiki-natto[fermented soyfood]-manufacturing process von Muramatsu, K. (Kyoritsu Women's Univ., Tokyo (Japan)), Katsumata, R, Watanabe, S, Tanaka, T, Kikuchi, K

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Characteristics of Burmese Fermented Soy Food, Pe pok, and Development of Itohiki-natto Employing Its Bacterial Isolates von Mitsuboshi, Saori, Tanaka, Tadayoshi, Murahashi, Ayumi, Muramatsu, Kanako, Kiuchi, Kan

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Growth Inhibition of Putrefactive Lactic Acid Bacteria, Leuconostoc sp. by Histidine von OSAWA, SETSUKO, ENDO, MARI, NAGASAKI, YOKO, MURAMATSU, KANAKO, HIDAKA, YOSHIO, FURUBE, KENTARO, KIUCHI, KAN

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Achievement of the Japanese Society for Dialysis Therapy Guideline Targets for Mineral Metabolism Measures: One Japanese University Center Result von Kimata, Naoki, Miwa, Naoko, Otsubo, Shigeru, Iwasaki, Tomihito, Yabuki, Yasuko, Miyabe, Kumi, Asamiya, Yukari, Sato, Keitaro, Sugi, Orie, Ikebe, Norisato, Kiuchi, Kan, Mineshima, Michio, Akiba, Takashi

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Stimulative Effect of Phytone on the Production of Sticky Materials in Bacillus subtilis (natto) von MURAMATSU, Kanako, NAGAI, Toshiro, SATO, Shizuko, OCHIAI, Yuko, ISHIMURA, Noriko, ITO, Yoshibumi, KIUCHI, Kan

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High-performance liquid chromatographic separation and quantitative analysis of synthetic phospholipids von Kiuchi, Kan, Ohta, Teruo, Ebine, Hideo

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Development of low-flavor natto manufactured with leucine-requiring mutants of elastase-producing natto Bacillus von Muramatsu, K. (Kyoritsu Women's Univ., Tokyo (Japan)), Katsumata, R, Watanabe, S, Tanaka, T, Kiuchi, K

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Spore Formation Caused by Environmental Stress in Natto Bacilli von Mitsuboshi, Saori, Obitsu, Rie, Kawabata, Nao, Kimura, Makiko, Saito, Miki, Tanaka, Tadayoshi, Watanabe, Sugio, Muramatsu, Kanako, Kiuchi, Kan

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Development of soft, sticky itohiki-natto manufactured for senior citizens von Mitsuboshi, S.(Kyoritsu Women's Univ., Tokyo (Japan)), Saito, H, Matsukawa, M, Miyaji, Y, Tanaka, T, Murahashi, A, Muramatsu, K, Watanabe, S, Kiuchi, K

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Sporulation of Bacillus subtilis (natto) KFP 4 isolated from Takahashi natto starter derived from food extracts von Mitsuboshi, S.(Kyoritsu Women's Univ., Tokyo (Japan)), Obitsu, R, Otsuki, M, Katsumata, M, Kita, R, Watanabe, S, Tanaka, T, Muramatsu, K, Kiuchi, K

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Production of Elastase by Bacillus subtilis (natto) KFP419 von MURAMATSU, Kanako, YAMAWAKE, Noriko, KIUCHI, Kan

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Specificity and Mechanism of Tetracycline Resistance in a Multiple Drug Resistant Strain of Escherichia coli von Izaki, K, Kiuchi, K, Arima, K

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冷蔵中における糸引き納豆のにおいの変化 von 田中, 直義, 木村, 小百合, 木内, 幹, 鈴木, あゆ野, 村松, 芳多子, 三星, 沙織

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