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

325. Umeda, Shigeo. 1954. Nattô no tsukurikata [How to
make natto]. Osaka City, Japan: Fuminsha. 4 + 3 + 114 p.
Illust. 19 cm. Series: Fumin Nogyo Sensho, no. 29. [Jap]*
• Summary: Shigeo Umeda lived 1903-1965. Address:
Japan.
326. Takahashi, Jusaku. 1955. 2, 3 no bitamin B-12 no
shigen ni tsuite. I. [Studies on several sources of vitamin
B-12. I.]. Eiyo to Shokuryo (J. of Japanese Society of Food
and Nutrition) 8(2):25-27. March 11. [Jap]
• Summary: A signifi cant amount of vitamin B-12 is found
in natto and miso, although little is found in the whole
soybeans from which these products are made. The amount
of B-12 in soybeans and various soyfoods is as follows
(measured in nanograms per 100 gm): Fresh whole dry
soybeans 8, Tengu natto (sold commercially) 83, Shinshu
miso 170, Shinshu miso (boiled for 15 minutes) 170, Shinshu
miso (boiled for 30 minutes) 162.
When natto is stored at 30ºC, vitamin B-12 is slowly
lost. It drops from 83 nanograms per 100 gm when fresh to
49 nanograms per 100 gm after 3 days.
327. Sawada, T.; et al. 1955. Biseibutsu no kobaruto taisha ni
kansuru kenkyu. II. Aspergillus oryzae oyobi Bacillus natto
no kobaruto kyûshû ni tsuite [Studies on cobalt metabolism
of microorganisms. II. On absorption of Aspergillus oryzae
and Bacillus natto]. Nippon Kagaku Kaishi (J. of the
Chemical Society of Japan) 76(3):274-77. March. [7 ref. Jap]
328. Morohashi, Tetsuji. 1955-1960. Daikanwa jiten
[Chinese-Japanese historical dictionary]. Tokyo: Taishukan
Shoten. 12 vols. + index (alphabetic by phonetic Japanese
pronunciation). Cites earliest references (usually in Chinese
documents) for Japanese words. [25+ ref. Jap]
• Summary: This is widely regarded as one of the greatest
Chinese dictionaries. Volume 11, pages 394-95. The
following pronunciations of Chinese words may not be
correct. (33) Sho. Hishiomiso. Incubate rice or barley or
beans, etc. Let them ferment and add salt to make these. (35)
Chiang Yuan. Miso and shoyu shop. The shop where miso,
shoyu, and pickles are sold. (36). Shoko. A big earthenware
pot in which hishio is kept. (37). Shokyu. Shishibishio in a
hot soup. (39). Chiang tsai. Miso pickled vegetables. (40).
Shosho. Miso and shoyu craftsmen. (41). Shosui. Soup
or porridge (Zosui) cooked with miso. Ruiju Meibutsuko,
Shakuso orai. (42). Shosei. Hishio with fl avor. (43). Shotsui.
Hishio pot. (45). Chiang fang. Miso and/or shoyu shop. See
(35). (46). Shobutsu Hishio. (47). Hishio no kame. Hishio
vat. (48). Chiang-yu. Chinese soy sauce. Cooked soybeans,
roasted barley and salt are fermented. The liquid is extracted;
a salty seasoning, also called shitaji or murasaki.
329. Chung, T.S. 1955. [Enzymological studies on the
fermented soybean products. I. On the protease activity of
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 144
natto]. Bulletin of the Scientifi c Research Institute (Seoul,
Korea) 1:19-23. [Kor]*
• Summary: Optimal pH and temperature for natto protease
was found to be 7.0 to 8.0 and 45ºC respectively. Address:
Section of Food and Nutrition, The Scientifi c Research
Institute M.N.D. Korea, Seoul, Korea.
330. Chung, T.S. 1955. [Enzymological studies on the
fermented soybean products. II. Differential inactivation of
alpha-amylase and beta-amylase in natto and malt]. Bulletin
of the Scientifi c Research Institute (Seoul, Korea) 1:24-30.
[Kor]*
Address: Section of Food and Nutrition, The Scientifi c
Research Institute M.N.D. Korea, Seoul, Korea.
331. Miyake, S.; Watanabe, K. 1955. [The studies on
Bacillus natto protease. III. Relation between deamination
and protease production]. Seikagaku (Biochemistry) 27:209-
11. [Jap]*
332. Takahashi, Jusaku. 1955. 2, 3 no bitamin B-12 shigen ni
tsuite. I. [Studies on some sources of vitamin B-12. I.]. Eiyo
to Shokuryo (J. of Japanese Society of Food and Nutrition)
8(2):49-51. (Chem. Abst. 54:18813. 1960). [Jap]
• Summary: Table 4 shows the vitamin B-12 content for
the following soyfoods: Raw whole soybeans 8. Tengu
natto 83. Shinshu miso 170. Misozuke ayu (ayu {sweetfi sh;
Plecoglossus altivelis} fi sh pickled in miso) 2538.
Note: The units of B-12 per 100 gm are unclear.
333. Kida, Setsuko; Hashida, Wataru; Teramoto, Shiro.
1956. Nattô oyobi nattô-kin ni kansuru gakuteki kenkyu. I.
[Nutritional studies on natto and Bacillus natto. I. On the
nutritional requirements of natto-bacillus]. Hakko Kogaku
Zasshi (J. of Fermentation Technology) 34(11):542-46. Nov.
[16 ref. Jap; eng]
• Summary: Six strains of natto bacillus used in this study
were isolated from several samples of natto in the market.
These strains very much resembled the typical natto bacteria
(Bacillus natto Sawamura etc.) and were also related to
Bacillus subtilis NRRL 558 and to Bacillus mesentericus.
According to the classifi cation in Bergey’s Manual of
Determinative Bacteriology (6th ed.) the strains studied here
may be included in the group Bacillus subtilis.
The nutritional requirements of the natto bacillus and
Bacillus subtilis were compared when growing on a synthetic
medium. The strains isolated from natto differed from B.
subtilis NRRL 558 in that they required biotin in the vitaminomission
test and could not utilize certain amino acids (DLserine,
DL threonine, DL methionine) as a sole nitrogen
source.
Note: This is the 3rd earliest (but the clearest) document
seen (Jan. 2012) which states that Bacillus natto is different
from Bacillus subtilis in that the former requires the vitamin