Bacillus Subtilis

Attributes
soil organism
spore former
heat resistant

Produces
amylase
protase
subtilisin NAT (nattokinase) – fibrinolytic activity 1
gamma-polyglutamic acid (PGA) – calcium absorption 1, acts as dietary fibre to reduce cholesterol 1
bacteriocin

Uses
Digestive health
Natural fungicide for edible plants 3
Anti-fungal activity 3
Anti-bacterial activity 3

Traditional Foods fermented with bacillus subtilis
Natto -soybean- Japanese fermented soybeans

Thua nao -soybean- Thai fermented soybean 1
preparation technique 2

shuǐdòuchǐ(水豆豉) – China

cheonggukjang (청국장) – Korea

kinema – Nepal

dawadawa – West Africa

Iru – West Africa

Sumbala, cembalo – West Africa

ugba – West Africa

 

 

 

References
1. Inatsu, Y., Nakamura, N., Yuriko, Y., Fushimi, T., Watanasiritum, L. and Kawamoto, S. (2006), Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailand. Letters in Applied Microbiology, 43: 237–242. doi: 10.1111/j.1472-765X.2006.01966.x

2. Ekachai Chukeatirote, Chularat Chainun , Apiradee Siengsubchart , Churairat Moukamnerd , Panuwan Chantawannakul , Saisamorn Lumyong , Nitaya Boontim and Primprao Thakang , 2006. Microbiological and Biochemical Changes in Thua nao Fermentation. Research Journal of Microbiology, 1: 38-44.

3. M. G. L. Basurto-Cadena, M. Vázquez-Arista, J. García-Jiménez, R. Salcedo-Hernández, D. K. Bideshi, and J. E. Barboza-Corona, “Isolation of a New Mexican Strain of Bacillus subtilis with Antifungal and Antibacterial Activities,” The Scientific World Journal, vol. 2012, Article ID 384978, 7 pages, 2012. doi:10.1100/2012/384978

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