<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>12(9)</volume><submitter>Sada RM</submitter><pubmed_abstract>&lt;h4>Background&lt;/h4>Natto consumption has been associated with improved cardiovascular and survival outcomes. &lt;i>Bacillus subtilis&lt;/i> variant &lt;i>natto&lt;/i> (&lt;i>B. subtilis&lt;/i> var. &lt;i>natto&lt;/i>) is essential for soybean fermentation in natto production. Recently, several cases of &lt;i>B. subtilis&lt;/i> var. &lt;i>natto&lt;/i> bacteremia have been reported, although the contribution of &lt;i>B. subtilis&lt;/i> var. &lt;i>natto&lt;/i> remains unclear. This study assessed the prevalence and clinical impact of &lt;i>B. subtilis&lt;/i> var. &lt;i>natto&lt;/i> in &lt;i>B. subtilis&lt;/i> bacteremia.&lt;h4>Methods&lt;/h4>This retrospective cohort study analyzed medical records of patients with positive &lt;i>B. subtilis&lt;/i> blood cultures at Tenri Hospital from 1 April 2016 to 31 March 2023. True bacteremia required portal-of-entry or, for intra</pubmed_abstract><journal>Open forum infectious diseases</journal><pagination>ofaf574</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC12464813</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>The Majority of &amp;lt;i&amp;gt;Bacillus subtilis&amp;lt;/i&amp;gt; Strains Isolated From Blood Cultures Were Derived From Traditional Japanese Fermented Soybeans Natto: A Single-center Retrospective Study.</pubmed_title><pmcid>PMC12464813</pmcid><pubmed_authors>Abe N</pubmed_authors><pubmed_authors>Okura A</pubmed_authors><pubmed_authors>Hamaguchi S</pubmed_authors><pubmed_authors>Yamamoto G</pubmed_authors><pubmed_authors>Cai M</pubmed_authors><pubmed_authors>Nakanishi K</pubmed_authors><pubmed_authors>Kutsuna S</pubmed_authors><pubmed_authors>Sada RM</pubmed_authors><pubmed_authors>Yamamoto S</pubmed_authors><pubmed_authors>Kuroda E</pubmed_authors></additional><is_claimable>false</is_claimable><name>The Majority of &amp;lt;i&amp;gt;Bacillus subtilis&amp;lt;/i&amp;gt; Strains Isolated From Blood Cultures Were Derived From Traditional Japanese Fermented Soybeans Natto: A Single-center Retrospective Study.</name><description>&lt;h4>Background&lt;/h4>Natto consumption has been associated with improved cardiovascular and survival outcomes. &lt;i>Bacillus subtilis&lt;/i> variant &lt;i>natto&lt;/i> (&lt;i>B. subtilis&lt;/i> var. &lt;i>natto&lt;/i>) is essential for soybean fermentation in natto production. Recently, several cases of &lt;i>B. subtilis&lt;/i> var. &lt;i>natto&lt;/i> bacteremia have been reported, although the contribution of &lt;i>B. subtilis&lt;/i> var. &lt;i>natto&lt;/i> remains unclear. This study assessed the prevalence and clinical impact of &lt;i>B. subtilis&lt;/i> var. &lt;i>natto&lt;/i> in &lt;i>B. subtilis&lt;/i> bacteremia.&lt;h4>Methods&lt;/h4>This retrospective cohort study analyzed medical records of patients with positive &lt;i>B. subtilis&lt;/i> blood cultures at Tenri Hospital from 1 April 2016 to 31 March 2023. True bacteremia required portal-of-entry or, for intra</description><dates><release>2025-01-01T00:00:00Z</release><publication>2025 Sep</publication><modification>2026-05-02T03:15:50.074Z</modification><creation>2026-05-02T03:10:45.376Z</creation></dates><accession>S-EPMC12464813</accession><cross_references><pubmed>41018695</pubmed><doi>10.1093/ofid/ofaf574</doi></cross_references></HashMap>