Description

Natto is a traditional Japanese fermented soybean product characterized by sticky texture and strong aroma.

Fermentation process

  • Soybeans soaked and steamed
  • Inoculated with Bacillus subtilis var. natto
  • Fermented for 18–24 h at warm temperatures

Reported microbiology (examples)

  • Bacillus subtilis var. natto

Functional relevance

  • Production of bioactive peptides and enzymes
  • High vitamin K2 content

References

(To be added)