Enhancing natto quality by co-fermentation with <i>Pediococcus pentosaceus</i> PP04 and <i>Bacillus velezensis</i> BV702: Nattokinase activity, nutritional profile, and flavor characteristics.

Food Chem X · 2026 · PMC12807835 · PMID 41551813

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showed a trendno p-value reported

MFN showed a trend similar to that of BFN, although the increases in most individual FAAs were slightly lower, possibly due to the involvement of PP04.

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Enhancing natto quality by co-fermentation with &lt;i&gt;Pediococcus pentosaceus&lt;/i&gt; PP04 and &lt;i&gt;Bacillus velezensis&lt;/i&gt; BV702: Nattokinase activity, nutritional profile, and flavor characteristics.

The sentences

Enhancing natto quality by co-fermentation with <i>Pediococcus pentosaceus</i> PP04 and <i>Bacillus velezensis</i> BV702: Nattokinase activity, nutritional profile, and flavor characteristics.