Nutritional Health Perspective of Natto: A Critical Review

Table 1

Important microorganisms and enzymes used in food fermentation.

Microorganisms	Species	Active enzymes	References
Yeast	Saccharomyces cerevisiae	Amylase, proteases, maltase, dehydrogenase β glucosidase, and alcohol	Nicolas et al. [17]
Bacteria	Bacillus subtilis	Peptidase, hydrolases, proteases, amylase, and cellulase	Nicolas et al. [17]