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

Rhizopus and Chlamydomucor strains surveyed for milkclotting,
amylolytic, and antibiotic activities. Mycologia
66(4):593-99. July/Aug. [11 ref]
• Summary: “Nine strains of Chlamydomucor oryzae and
347 strains of Rhizopus, representing 10 species, were grown
in rice fl our and wheat fl our media. When grown on wheat
fl our medium, nearly all strains exhibited amylolytic activity
and more than 300 strains showed milk-clotting activity.
Almost all strains of R. arrhizus exhibited antibiotic activity
against NRRL B-765 Bacillus subtilis. The 23 strains of
R. stolonifer showed none of these activities. Renninlike
proteinases from microorganisms have attracted interest
in the past few years as possible substitutes for rennin in
making cheese.” Address: NRRL, Peoria, Illinois.
633. Saito, Takahide; Iso, N.; Mizuno, H.; Kaneda, H.;
Suyama, Y.; Kawamura, S.; Osawa, S. 1974. Conformational
change of a natto mucin in solution. Agricultural and
Biological Chemistry 38(10):1941-46. Oct. [30 ref]
• Summary: The mucin obtained from a natto sample was
found to be composed of 58% gamma-polyglutamic acid
and 40% polysaccharide. Address: Dep. of Food Science and
Technology, Tokyo Univ. of Fisheries, Konan, Minato-ku,
Tokyo, Japan.
634. Aihara, Herman. 1974. Soybean diet: Diet for the better
protein. Oroville, California: George Ohsawa Macrobiotic
Foundation. xi + 164 p. Nov. Illust. Index. 21 cm.
• Summary: This book is an expanded version of “Miso and
Tamari” (1972). Contents: Preface. Introduction. 1. Theory:
Steak vs. gasoline, is animal protein indispensable, protein
requirements, essential amino acids–law of all or nothing,
minimum daily requirement of essential amino acids.
2. Miso: Introduction, the origin of miso, kinds of miso,
ingredients, how to make miso, value of miso, miso in the
treatment of tuberculosis, how to make miso at home using
mugi koji, recipes using miso for warmer seasons, recipes
using miso for colder times.
3. Tamari or traditional soy sauce: History, chemical
change of tamari, how to make tamari soy sauce at home,
how to use soy sauce, soy sauce cooking for warmer times,
soy sauce cooking for colder times.
4. The other soybean and high protein foods: How to
make tofu at home, how to make tofu plaster, how to make
agé–deep fried tofu at home, how to make seitan at home.
4A. Tofu, seitan, and gluten cooking for warmer times:
How to make tofu, nigari, and bulk tofu at home, how to
make wheat gluten, seitan and fresh wheat fu at home. 4B.
Tofu, seitan and gluten cooking for colder times. Appendix:
Cutting styles, useful information. Bibliography.
Large photos near front of book show: (1) Herman
Aihara. (2) Cornellia Aihara looking very happy at her stove.
Address: Oroville, California.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 217
635. Ohkuro, Isamu; Suzuki, K.; Ito, S.; Komatsuzaki, T.
1974. Nattô-kin zenshochi ni yoru ôshoku budô kyûkin teikô
hatsuka nezumi no momo to kessei-to no kôso [Enzymatic
activity of the spleen and serum in mice with Staphylococcus
aureus resistance induced by pretreatment with Bacillus
natto]. Igaku to Seibutsugaku (Medicine and Biology)
89(6):383-88. Dec. 10. [10 ref. Jap]
Address: Dep. of Microbiology, Tokyo Medical College; and
Kohno Clinical Medical Research Inst., Tokyo.
636. Azumaya, Naoki. 1974. Nattô-kin ni yoru bitamin B-2
seisan ni kansuru kenkyû. I. Co 2+ , Cu-2, Mn-2, Al-3 no eikyô
[Study on vitamin-B production by natto bacteria. II. The
effect of cobalt, copper, and manganese positive divalent
ions, and of aluminum positive trivalent ion]. Kumamoto
Joshi Daigaku Gakujutsu Kiyo (J. of Kumamoto Women’s
University) 26(1):12. [Jap]*
637. Hayashi, U. 1974. [Study of the cause of increase in
nitrogen content in the course of manufacture of natto. I.
Preliminary experiments on fl uctuations in total nitrogen
during processing of Bacillus natto medium and during
culture]. Reports of Teikoku Joshi Daigaku Laboratory of
Natto 49:1-9. [Jap]*
638. Hayashi, U. 1974. [Study of the cause of increase in
nitrogen content in the course of manufacture of natto. II.
Study of the method of estimation of nitrogen in soybean
and soybean products]. Reports of Teikoku Joshi Daigaku
Laboratory of Natto 49:10-20. [Jap]*
639. Hayashi, U. 1974. [Study of the cause of increase
in nitrogen content in the course of manufacture of natto.
III. On the fl uctuations in all-nitrogen with the growth
of Bacillus natto]. Reports of Teikoku Joshi Daigaku
Laboratory of Natto 49:21-29. [Jap]*
640. Hayashi, U. 1974. [Study of the cause of increase
in nitrogen content in the course of manufacture of natto.
IV. Experiment to confi rm the ability of Bacillus natto to
utilize atmospheric nitrogen by means of stable isotope
Nitrogen-15]. Reports of Teikoku Joshi Daigaku Laboratory
of Natto 49:30-34. [Jap]*
641. Hayashi, U.; Narasc, A.; Oura, Y. 1974. [Food hygienic
studies on microbial contamination of eggs. Part II. Relation
between use of feed comprising added natto and microbe in
egg]. Reports of Teikoku Joshi Daigaku Laboratory of Natto
49:35-39. [Jap]*
642. Kay, Theodore. 1974. Le soja dans le regime
alimentaire Nigerian [Soybeans in the Nigerian diet]. See p.
19-24. Unpublished manuscript. [Fre]
• Summary: Contents: Suggestion for incorporation in