History of Natto and Its Relatives (1405-2012 - SoyInfo Center

soybeans in Portugal (1880 at the botanical garden in
Coimbra). The source of these soybeans is unknown.
Address: Catedratico de Agricultura de Instituto-Escuela,
Spain.
235. Udo, Shigezo. 1936. Nattô no seibun ni tsuite. I. Nattôchû
ni jibikorin-san no sonzai to sono eikyô [Studies on the
constituents of natto. I. On the occurrence of dipicolinic
acid produced in natto and its infl uence]. Nihon Nogei
Kagakkai Shi (J. of the Agricultural Chemical Society of
Japan) 12(5):386-94. May. (Chem. Abst. 30:6887). Englishlanguage
summary in Bulletin of the Agricultural Chemical
Society of Japan 12(5):55-56, bound in the back of Nippon
Nogei Kagaku Kaishi. [8 ref. Jap; eng]
• Summary: Udo isolated an organic acid from the ether
soluble fraction of natto and identifi ed it as dipicolinic acid.
He also found that this acid did not exist in the soybean and
was produced by B. subtilis (natto) at concentrations of 0.3%
to 0.8% and that this acid prevented the growth of many
microorganisms.
Accumulation of dipicolinic (pyridine-2,2’-dicarboxylic)
acid to a concentration of 1.2-1.5% completely suppresses
the growth of Bacillus natto, which is also partly inhibited by
the viscous substance produced around the soya-bean grains.
The growth of B. subtilis and of Penicillium glaucum is also
inhibited by dipicolinic acid. Address: Morioka Koto Norin
Gakko, Nogei Kagaku Kyoshitsu (Agricultural College of
Morioaka, Japan).
236. Arima, Shizuka. 1936. Nattô-kin to sekiri-kin to no
kikko sayo ni kansuru jikken-teki kenkyû. I. Shiken-kan
nai jikken [Investigations on the antagonistic relationship
between natto bacteria and dysentery bacteria. I. In vitro
(test-tube) experiments (Abstract)]. Kaigun Gun-ikai Zasshi
(Bulletin of the Naval Medical Association) 25(8):509-27.
Aug. 15. [27 ref. Jap]
• Summary: Describes studies on the antagonism between
Bacillus natto and Shigella. Address: Kaigun Guni-Gakkô,
Bôekigaku Kyôshitsu (Shunin Shibata Kyôkan).
237. Arima, Gen. 1936. Nattô-kin to sekiri-kin to no kikko
sayô ni kansuru jikken-teki kenkyû. I. Shiken-kan nai jikken
[Investigations on the rival or antagonistic relationship
between natto bacteria and dysentery bacteria. I. Test tube
experiments (Abstract)]. Nihon Nogei Kagakkai Shi (J. of
the Agricultural Chemical Society of Japan) 12:A260. [1 ref.
Jap]
• Summary: Abstracted from Kaigun Gunikai Zasshi 25:509-
527 (1936, Aug). Describes studies on the antagonism
between Bacillus natto and Shigella.
238. Hanzawa, Jun. 1936. Nattô seizô-hô [Natto production
methods]. Sapporo, Hokkaido, Japan: Sapporo Natto Yoki
Kairyo-kai. [Jap]*
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HISTORY OF NATTO AND ITS RELATIVES 125
239. Read, Bernard E. 1936. Chinese medicinal plants from
the “Pen ts’ao kang mu” of 1596. 3rd edition of a botanical,
chemical and pharmacological reference list. Peking, China:
Peking Natural History Bulletin. Sales Agent: The French
Bookstore. xvi + 391 p. See p. 114-18.
• Summary: Contents: Introduction in Chinese.
Introduction to the third edition (Shanghai 1935).
Provincial abbreviations. Abbreviations for parts of plants.
Bibliographical abbreviations (journals and books).
Secondary references helpful to a study of Chinese materia
medica. Comparative table of Western, Japanese, and
Chinese dates (1868-1935). Table of classes, general, and
species for which references are listed. Index of Romanized
Chinese names modifi ed from Wade’s system. Index of
common English names, with foreign names given in italics.
Latin index.
References related to soybeans are subdivided as follows
(p. 114-18, 256): Soybeans, black variety (var. nigra; the
fresh hulls used in medicine are known as Ta Tou P’i).
Soybean sprouts, black variety (Ta Tou Huang Chüan). Bean
relish, black variety (Ta Tou Ch’ih). Bean ferment, black
variety (Tou Huang; Natto in Japanese). Yellow soybean
(Glycine soja S. et Z., var. fl ava; Huang Ta Tou). Soybean oil
(Tou Yu). Soybean sauce, yellow variety (Chiang Yu; thick
or thin). Soybean paste (Chiang). Bean curd, yellow variety
(Tou Fu). White soybean (Glycine soja, S. et Z., var. alba).
Soy sauce made with wheat fl our (p. 256).
References for azuki beans (red mung bean, P. mungo,
L. var. subtrilobata, Fr. et Sav. [HN. Br.]) are given on page
122. References for wheat gluten (Mien Chin) are given on
page 256.
This book is largely a list of references relating to plants
listed in the Pen Ta’ao Kang Mu. It is not a translation or
summary of the latter work.
Note: This is the earliest English-language document
seen that uses the term “the fresh hulls” to refer to soy bran.
Address: PhD, Head of the Div. of Physiological Sciences,
Henry Lester Inst. of Medical Research, Shanghai, China.
240. Rouest, Leon; Guerpel, Henry de. 1936. Le soja
français et ses applications agricoles et industrielles [The
French soybean: Its agricultural and industrial applications].
Chateauroux, France: G. Langlois. xxiii + 99 p. 28 cm. [42
ref. Fre]
• Summary: Contents: Preface, by L Brétignière (Prof. at
Grignon, Member of the Academy of Agriculture). Preface
to the fi rst edition, by Louis Forest (1921). Introduction to
this new edition: Soviet Russia and the soybean (le Soja;
includes the story of Rouest’s stay in the Northern Caucasus,
Russia, from 1930 to 1933), Germany and Poland take up
the soya question, the canons [guns] of Germany versus
the Manchurian soybean, a secret contract to provide the
weapons of war, organization of a Polish bank in Manchuria,