Storage conditions significantly affect the quality of natto, a fermented soybean food produced with Bacillus subtilis (natto). We investigated relationship between natto and storage temperature. Manufactured samples were stored at 5–20 °C for 20 days, on every 5th day we evaluated following: 1) viable bacterial number, 2) ammonia nitrogen, 3) free amino acids, 4) gamma-polyglutamic acid (γ-PGA...

During polymerization, composite materials cause a temperature rise which may lead to irreversible changes in the dental pulp. The mechanical properties of depend on number factors, such as composition material, type polymerization unit, mode, and duration polymerization. objective this study was assess values flexural strength materials, obtained using different modes times A total six were us...