Method for producing natto containing lactic acid bacteria

Details Method for producing natto containing lactic acid bacteria Method for producing natto containing lactic acid bacteria

1977-05-13

1978-08-29

Penland, R. B.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 44, 426 52, A23L 120

Patent

active

041104773

ABSTRACT:
By growing Bacillus natto and lactic acid bacteria on steamed soybeans in the presence of triturated mushroom and carbon sources for the cultivation of lactic acid bateria, there is obtained a fermentation food of soybeans grown with both live bacteria. As compared with soybeans grown with Bacillus natto alone ("Natto"), the present fermentation food lacks objectionable off-flavor or an ammonia odor and keeps its quality unchanged for a longer period.

REFERENCES:
patent: 2890988 (1959-06-01), Burger et al.
Smith et al., "Soybeans: Chemistry & Technology" vol. 1, 1972 pp. 14,246-247, 402-403 & 445 Avi Publishing Co.

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