Βιβλιογραφική Τεκμηρίωση:
Bacillus subtilis natto as a potential probiotic in animal nutrition. Ruiz Sella SRB, Bueno T, de Oliveira AAB, Karp SG, Soccol CR.Crit Rev Biotechnol. 2021 May;41(3):355-369.
Urticaria due to natto (fermented soybeans). Fukuda R, Ouchi T, Shiiya C, Yasuda-Sekiguchi F, Kouno M, Takahashi S, Amagai M, Takahashi H.Clin Exp Dermatol. 2021 Jul;46(5):932-934.
Characteristics and Quality of Japanese Traditional Fermented Soybean (Natto) from a Low-phytate Line. Qin D, Hara Y, Raboy V, Saneoka H.Plant Foods Hum Nutr. 2020 Dec;75(4):651-655.