JPS6486854A - Preparation of stable 'natto' resistant to secondary fermentation at normal temperature - Google Patents
Preparation of stable 'natto' resistant to secondary fermentation at normal temperatureInfo
- Publication number
- JPS6486854A JPS6486854A JP62245041A JP24504187A JPS6486854A JP S6486854 A JPS6486854 A JP S6486854A JP 62245041 A JP62245041 A JP 62245041A JP 24504187 A JP24504187 A JP 24504187A JP S6486854 A JPS6486854 A JP S6486854A
- Authority
- JP
- Japan
- Prior art keywords
- natto
- resistant
- bacillus
- normal temperature
- secondary fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
PURPOSE:To obtain the titled NATTO (fermented soybean) resistant to secondary fermentation at normal temperature, distributable without using a low- temperature distribution system and having excellent stringiness, flavor and taste compared with conventional NATTO, by using a specific mutant of Bacillus natto. CONSTITUTION:The objective NATTO is prepared by using a mutant strain K-1 of Bacillus natto (Bacillus sp K-1 FERM P-9612). The mutant can be prepared preferably by suspending spores, etc., of commercially available Bacillus natto, irradiating the suspension with ultraviolet ray, etc., plating on an agar medium, culturing at 40 deg.C for 1-2 days, replicating the formed colony again on an agar medium, culturing at 30 deg.C for 1-2 days and screening the product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62245041A JPS6486854A (en) | 1987-09-29 | 1987-09-29 | Preparation of stable 'natto' resistant to secondary fermentation at normal temperature |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62245041A JPS6486854A (en) | 1987-09-29 | 1987-09-29 | Preparation of stable 'natto' resistant to secondary fermentation at normal temperature |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS6486854A true JPS6486854A (en) | 1989-03-31 |
Family
ID=17127702
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62245041A Pending JPS6486854A (en) | 1987-09-29 | 1987-09-29 | Preparation of stable 'natto' resistant to secondary fermentation at normal temperature |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6486854A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01191655A (en) * | 1988-01-26 | 1989-08-01 | Asahimatsu Shokuhin Kk | Preparation of 'natto' stable at ordinary temperature |
JP2001238667A (en) * | 2000-02-28 | 2001-09-04 | Marumiya:Kk | Bacillus natto strain capable of producing large amount of thrombolytic enzyme and mucilaginous substance, method for obtaining the same and natto produced by using the same |
JP2006345755A (en) * | 2005-06-15 | 2006-12-28 | Gold Kosan Kk | Method for producing fermented soybean |
JP2018139542A (en) * | 2017-02-28 | 2018-09-13 | 株式会社Mizkan Holdings | Novel temperature sensitive bacillus natto, and natto products with low spore content |
-
1987
- 1987-09-29 JP JP62245041A patent/JPS6486854A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01191655A (en) * | 1988-01-26 | 1989-08-01 | Asahimatsu Shokuhin Kk | Preparation of 'natto' stable at ordinary temperature |
JP2001238667A (en) * | 2000-02-28 | 2001-09-04 | Marumiya:Kk | Bacillus natto strain capable of producing large amount of thrombolytic enzyme and mucilaginous substance, method for obtaining the same and natto produced by using the same |
JP2006345755A (en) * | 2005-06-15 | 2006-12-28 | Gold Kosan Kk | Method for producing fermented soybean |
JP2018139542A (en) * | 2017-02-28 | 2018-09-13 | 株式会社Mizkan Holdings | Novel temperature sensitive bacillus natto, and natto products with low spore content |
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