Moreover, Bacillus natto as a probiotic could be regarded as a functional ingredient in natto.
Therefore, natto supplementation could enhance the meat qualities not by providing additional protein but by other factors such as biofunctional peptides in natto and Bacillus natto as a probiotic.
In the studies of bacterial cultures, egg with lower cholesterol levels in the yolk were produced by feeding of a dried culture of Bacillus subtilis, which is the same strain as Bacillus natto (Xu et al., 2006).
Furthermore, in accordance with the deglycosylation of isoflavone glycosides, the estrogenic activity of black soymilk by Bacillus natto on the ER[beta] estrogen receptor increased threefold (Kuo et al., 2006).
The objectives of this study were to clarify the effects of the supplementation of dried natto containing living Bacillus natto on egg production and egg qualities of layer chickens during the feeding period and to evaluate the suitability of natto as layer chicken supplement.
Natto, which is prepared from soybeans by fermentation with Bacillus natto, has probiotic activities.