JPS6486854A - Preparation of stable 'natto' resistant to secondary fermentation at normal temperature - Google Patents

Preparation of stable 'natto' resistant to secondary fermentation at normal temperature

Info

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
Application number
JP62245041A
Other languages
Japanese (ja)
Inventor
Yoshisuke Kitahara
Shuichiro Kinoshita
Masanori Tamura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Asahimatsu Foods Co Ltd
Original Assignee
Asahimatsu Foods Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Asahimatsu Foods Co Ltd filed Critical Asahimatsu Foods Co Ltd
Priority to JP62245041A priority Critical patent/JPS6486854A/en
Publication of JPS6486854A publication Critical patent/JPS6486854A/en
Pending legal-status Critical Current

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  • 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.
JP62245041A 1987-09-29 1987-09-29 Preparation of stable 'natto' resistant to secondary fermentation at normal temperature Pending JPS6486854A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (4)

* Cited by examiner, † Cited by third party
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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