Foods: Natto

For centuries, B. subtilis have been deliberately introduced into the food chain, as exemplified by the traditional Japanese food natto prepared from soybeans fermented with B. subtilis natto strains, without any adverse effect on human health [247]. In addition, B. subtilis is dominant among several Bacillus species that are involved in the preparation of traditional fermented soybean (Kinema, Hawaijar), and locust bean (Soumbala) dishes in Asia and Africa [248-250]. 

Solid-fermented soya foods Natto Japan No Murooka and Yamshita (2008)... 

Yamanashi, R., Huang, T., Tsuji, H., Bando, N., Ogawa, T. 1995. Reduction of the soybean allergenicity by the fermentation with Bacillus natto. Food Sci Technol Int 1 14—17. 

Enzyme Digestibility and Yield of Soy Sauce. There are various kinds of traditional soybean protein foods in the Orient. In addition to soy milk, tofu, kori-tofu and yuba described so far, there are fermented soy sauce, miso, natto, sufu and temphe. Soy sauce was introduced into Japan during the 7th century by Buddhist priests and has been developed into the present-day Japanese type of soy sauce, characterized by an excellent aroma and flavor, through centuries of artistry. Recently, fermented soy sauce has become popular with Western people. 

In this paper, we discuss 1)some tastes of free amino acids and some peptides, 2)the role of free amino acids in the characteristic tastes of vegetables and marine foods, 3)the role of the bitter peptides in cheese and the traditional Japanese foods "miso" and "natto", and 4.)the contribution of free amino acids and peptides to the improvement of the meat taste during storage of meats (beef, pork and chicken). 

Miso and natto are traditional Japanese foods made from soybeans by a fermentation process. These foods are produced by a mixed fermentation process using a characteristic microorganism and ripening for a given time. In these processes, the hydrolysis of proteins by microbial proteases results in the production of free... 

Tetramethylpyrazine has also been identified in numerous food flavors (TNO, 1997). The compound is apparently responsible for the characteristic odor of fermented soybean or natto . According the review by Fors (1983) it has a fermented soybean odor and a lard flavor mentioned odor thresholds varying from 10 to 1000 ppb in water (38 ppm in oil). For Calabretta (1978) it is similar to trimethylpyrazine (0.21) (pungent, chocolate-type in dilution) but without the intensity, and has an odor threshold of 1 ppm in water. The odor threshold is lOppm in water at 25 °C as measured by Koehler et al. (1971) and > 2000 xg/m3 air measured by Grosch et al. (1996). 

Identity-preserved soybeans for food use are one of the primary markets where soybean size is important. Generally, tofu and soymilk processors prefer large soybeans (4,400—5,500 seeds/kg) natto producers prefer small soybeans (10,000—11,000 seeds/kg) and processors of miso prefer medium-sized soybeans that are uniform in size (Brumm, 2004). In soy products where minimal fiber is wanted, large soybeans have less seed coat (fiber) relative to total seed weight. 

Hilum color is also an important consideration for many buyers of soybeans to be used for food uses. Many buyers prefer a light-colored (yellow or clear) hilum as opposed to a buff, brown, or dark hilum. Clear hilums are usually desired for soymilk and tofu production. Soybeans that are small with clear hilums and thin seed coats are preferred for natto beans. Hilum color is determined by the genetics of the soy-... 

Yanagisawa, Y H. Sumi. Natto bacillus contains a large amount of water-soluble vitamin K (Menaquinone-7)./. Food Biochem. 2005,29, 267—277. 

Sumi, H. et al., A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto a typical and popular soybean food in the Japanese diet, Experientia, 43, 1110, 1987. 

Solid-state fermentation was documented as long as 1000 years BC in Chinese Confucius classics, where the use of soy sauce was mentioned [1]. This art of food production spread out and influenced many other Asian countries, where it is presently used to produce a variety of foods, beverages, and related products chiang, sufu, soy sauce, red rice, tempe, ontjom, tape ketan and tape ketella, miso, hamanatto, natto, sake, and nata de pina, among others [5]. 

Natto, a Japanese food made from fermented soya bean, can markedly reduce the effects of warfarin and acenocoumarol, because of the high ieveis of vitamin K2 substance produced in the fermentation process. In one study, soya bean protein also modestly reduced the effects of warfarin, and a similar case has been reported with soy miik. 

Iwai, K., Nakaya, N., Kawasaki, Y, Matsue, H. (2002). Inhibitory effect of natto, a kind of fermented soybeans, on LDL oxidation in vitro. Journal of Agricultural and Food Chemistry, 50, 3592-3596. 

Hu, R, Renben, D. B., Crimmins, E. M., Harris, T. B., Huang, M.-H., Seeman, T. E. (2004). The effects of serum beta-carotene concentration and burden of inflammation on all-cause mortality risk in high-fnnctioning older persons Mac Arthur studies of successful aging. The Journals of Gerontology Series A Biological Sciences and Medical Sciences, 59, 849-854. Iwai, K., Nakaya, N., Kawasaki, Y., Matsue, H. (2002). Antioxidative functions of natto, a kind of fermented soybeans effect on LDL oxidation and lipid metabolism in cholesterol-fed rats. Journal of Agricultural and Food Chemistry, 50, 3597-3601. 

Wei, Q., Chang, S. K. C. (2004). Characteristics of fermented Natto products as affected by soybean cultivars. Journal of Food Processing and Preservation, 28, 251-273. 

Bamforth, Charles M. Food, Fermentation, and Microorganisms. Ames, Iowa Blackwell Science, 2005. Examines the science of fermentation and the organisms used in fermenting food. Chapters are devoted to beer, wine, various alcoholic beverages, vinegar, cheese, meat, vegetables, and soy-based products such as miso, soy sauce, and natto. 

Isoflavones (2) have usually been found as small amount phytochemicals from the legumes, grains and vegetables, and their processed foods such as traditional tofu and Indonesian tempeh which is a traditional soy product originally from Indonesia [Indonesian tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form of similar to a very firm vegetarian burger patty], miso, natto, soya milk, bean curds and bean sprouts. 

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