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

the subculture media on the survival times of Bacillus natto
spores]. Nihon Nogei Kagakkai Shi (J. of the Agricultural
Chemical Society of Japan) 26(6):306-13. Oct. 1. [15 ref.
Jap]
Address: Dept. of Agricultural Chemistry, Faculty of
Agriculture, Univ. of Tokyo, Japan.
304. Amaha, Mikio. 1952. Saikin hôshi no tainetsu-sei ni
kansuru kenkyû. IV. Kanetsu ni yoru hôshi no shimetsu
genshô ni tsuite [Studies on the heat resistance of bacterial
spores. IV. Kinetics of the death reaction of spores by heat].
Nihon Nogei Kagakkai Shi (J. of the Agricultural Chemical
Society of Japan) 26(7):339-45. Nov. 1. [12 ref. Jap]
Address: Dept. of Agricultural Chemistry, Faculty of
Agriculture, Univ. of Tokyo, Japan.
305. Amaha, Mikio; Sakaguchi, Kinichiro. 1952. Bacillus
zoku saikin no hanshoku saibo narabini hôshi no eiyô
yôkyû ni tsuite [Nutritional requirements of vegetative cells
and spores of aerobic spore-forming bacilli]. Nihon Nogei
Kagakkai Shi (J. of the Agricultural Chemical Society of
Japan) 26(7):353-59. Nov. 1. [16 ref. Jap]
• Summary: The writers studied the nutritional requirements
for formation of vegetative cells and spores of six species of
Bacillus including Bacillus natto. On a completely synthetic
medium this species required only biotin for growth, as did
B. mycoides. Omission of DL isoleucine completely inhibited
development of spores. When single amino acids were used
for growth (e.g., L-glutamic acid, L-arginine, L-asparagine)
they supported fair growth of the vegetative cells and spores.
Note: This is the earliest document seen (Jan. 2012)
which states that Bacillus natto is different from Bacillus
subtilis in that the former requires the vitamin biotin for
growth, whereas the latter does not. Address: Dept. of
Agricultural Chemistry, Faculty of Agriculture, Univ. of
Tokyo, Japan.
306. Amaha, Mikio. 1952. Saikin hôshi no tainetsu-sei ni
kansuru kenkyû. V. Kanetsu-go no baiyô kiso-sei no eikyô.
(2) Bitamin oyobi N gen ni tsuite [Studies on the heat
resistance of bacterial spores. V. Effect of vitamins and
amino acids in the synthetic subculture media on the survival
time of Bacillus natto spores]. Nihon Nogei Kagakkai Shi (J.
of the Agricultural Chemical Society of Japan) 26(8):420-27.
Dec. 1. [17 ref. Jap]
• Summary: The composition of the cultural media was
found to infl uence the survival time of the spores of Bacillus
natto. The presence of thiamine, pyridoxin [pyridoxine], and
biotin were found to be essential vitamins, and their presence
prolonged survival time. Amino acids that were converted
directly to glutamic acid gave longer survival times.
Note: This is the 2nd earliest document seen (Jan. 2012)
which states that Bacillus natto is different from Bacillus
subtilis in that the former requires the vitamin biotin for
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 141
growth, whereas the latter does not. Address: Dept. of
Agricultural Chemistry, Faculty of Agriculture, Univ. of
Tokyo, Japan.
307. Kanie, M.; Morihara, K. 1952. [On the gelatinase of
Bacillus natto II. Characters of gelatinase]. Kagoshima
Daigaku Nogakubu Gakajutsu Hokoku (Bulletin of the
Faculty of Agriculture, Kagoshima University) 1:80-84.
[Jap]*
308. Kanie, M.; Morihara, K.; Kisanuki, M. 1952. [On the
gelatinase of Bacillus natto III. Dissimilarity of production of
the gelatinase components]. Kagoshima Daigaku Nogakubu
Gakajutsu Hokoku (Bulletin of the Faculty of Agriculture,
Kagoshima University) 1:85-89. [Jap]*
309. Masao, H. 1952. [Studies on natto and natto bacilli. I.
Bacteriological studies]. J. of the Nihon Medical University
19:240-43. *
310. Hayashi, Uichi. 1952. Nattô seizô-ji ni okeru N busshitu
no henka ni tsuite [The change of N-compounds during natto
manufacturing]. Eiyo to Shokuryo (J. of Japanese Society of
Food and Nutrition) 4(5):188-91. (Chem. Abst. 5395. 1954).
[Jap]
311. Petelot, Alfred. 1952. Les plantes médicinales du
Cambodge, du Laos et du Vietnam [The medicinal plants
of Cambodia, Laos, and Vietnam. Vol. 1]. Archives des
Recherches Agronomiques au Cambodge, au Laos et au
Vietnam No. 14. 408 p. See p. 276-81. [20 ref. Fre]
• Summary: The section on the soybean (Soja hispida
Moench, p. 276-81) includes the vernacular names:
Vietnamese: Dau nanh. Dau tuong, Dau hon, Dau xa.
Cambodian: Sandek sieng. Laotian: Mak toua kon, Ta ton.
Discusses: Whole dry soybeans, green vegetable
soybeans (Elles peuvent... être consommées à l’état jeune à
la façon des fl ageolets,...), soymilk (elles donnent une sorte
de lait mousseux et crémeux,...), nutritional composition, tofu
(le graines sont utilisées pour la préparation d’un fromage,
le Teau-fou des Chinois, le dau-phu des Vietnamiens),
composition of fresh and moisture-free tofu, soy oil and its
properties (In Europe, above all in England, this oil is used
to make soap and margarine. Its drying properties enable
it to be used to make paint), soybean cake (used as animal
feed; it is rich in lysine), lecithin, vitamin B, the Agronomic
Institute of Ankara, Turkey, has found soya to be superior
as an animal feed to all other legumes cultivated in Turkey,
defatted soybean meal, useful in diabetic diets, Haberlandt of
Vienna suggests use as human food, fermented soy products
and rice koji, natto, miso, shoyu, Tsao Yu of China, tuong dau
of Vietnam, Japanese natto, MSG. Address: Chargé de Cours
à la Faculté Mixte de Médecine et de Pharmacie de Saigon
[Vietnam].