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

Doshisha University) 19:22-30. [Jap]*
760. Suemitsu, R.; Chinzei, H.; Idei, K. 1978. [Isolation and
identifi cation of surfactin from the culture broth of Bacillus
natto H74-B]. Doshisha Daigaku Rikogaku Kenkyu Hokoku
(Scientifi c and Engineering Review of Doshisha University)
19:139-45. [Jap]*
761. Suzuki, T.; Ohta, T. 1978. [Studies on the properties
of commercial natto starters]. Natto Kagaku Kenkyu Kaishi
(J. of the Natto Research Society) 2:33-39. Reprinted in:
Shokuhin Sogo Kenkyujo Kenkyu Hokoku (Report of the
National Food Research Institute) 34:266-72. 1979. [Jap]*
Address: Japan.
762. Takahashi, F.; Hirami, K.; Torano, E. 1978. [Effect of
ascorbic acid supply in a natto diet on the growth of rats].
Natto Kagaku Kenkyu Kaishi (J. of the Natto Research
Society) 2:53-61. (Chem. Abst. 91:90029. 1979). [Jap]*
763. Yamamoto, T.; Harabuchi, Y.; Mukai, M.; Kedo, S.;
Naruse, A.; Hayashi, U. 1978. [Studies on Bacillus natto.
I. Making natto by continuous cultivation]. Natto Kagaku
Kenkyu Kaishi (J. of the Natto Research Society) 2:41-52.
[Jap]*
• Summary: The title may be: Effect of number of
inoculations in media on production of sticky material.
Address: Japan.
764. Yano, R.; Koto, R.; Takeda, K. 1978. Carbon dioxide
content in natto. Natto Kagaku Kenkyu Kaishi (J. of the
Natto Research Society) 2:75-78. (Chem. Abst. 91:122369).
[Eng]*
765. Abehsera, Michel. 1978. Cooking with care & purpose:
menus for strength and peace of mind. Brooklyn, New York:
Swan House Publishing Co. 271 p. Index. 21 cm. *
Address: Brooklyn, New York.
766. Beuchat, Larry R. 1978. Food and beverage mycology.
Westport, Connecticut. AVI Publishing Co. x + 527 p. See p.
224-42. Illust. Index. 23 cm. [300+* ref]
• Summary: Chapter 9, “Traditional fermented food proucts”
(p. 224-53), by Larry R. Beuchat, is cited separately.
In Chapter 13, “Metabolites of Fungi Used in Food
Processing” (p. 368-96), by R.J. Bothast and K.L. Smiley,
the section on enzymes (p. 378) begins: “Fungal enzymes
have been used for hundreds of years, especially in the
Orient. However, modern industrial enzyme technology
probably started with Takamine (1894) [Note: In Sept. 1894
he was issued two U.S. Patents for “Process of making
diastatic enzyme,” Nos. 525,820 and 525,823] and his work
with Aspergillus oryzae. Today many industrial enzymes are
of fungal origin.” These include �-amylase (from Aspergillus
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 255
oryzae and A. niger), glucoamylase, pectic enzymes or
pectinases, naringinase, invertase (sucrase), �-galactosidase,
lactase (Beta-D-galactosidase), protease (from Aspergillus
oryzae), rennet (called rennin, if pure; from Mucor pusillus,
Mucor miehei, or Endothia parasitica; used in many types of
cheeses), and glucose oxidase, cellulase, lipase, catalase.
There are also chapters on: 14. “Myctoxins,” by
N.D. Davis and U.L. Diener. 15. “Methods for detecting
mycotoxins in foods and beverages,” by L.B. Bullerman. 16.
“Methods for detecting fungi in foods and beverages,” by B.
Jarvis. Address: Assoc. Prof., Dep. of Food Science, Agric.
Exp. Station, Univ. of Georgia, Experiment, GA.
767. Beuchat, Larry R. 1978. Traditional fermented food
products. In: L.R. Beuchat, ed. 1978. Food and Beverage
Mycology. Westport, Connecticut. AVI Publishing Co. xi +
527 p. See p. 224-53. Chap. 9. [69* ref]
• Summary: Contents: Introduction, Koji. Soybeans: Shoyu,
miso, natto (incl. itohiki-natto, yukiwari-natto, and hamanatto
/ hamanatto), sufu, meitauza, témpé. Peanuts: Oncom.
Rice: Lao-chao, ang-kak, idli. Maize: Ogi, kaanga-kopuwai,
injera. Cassava: Tapé, gari. Taro (Colocasia esculenta): Poi.
Cacao beans: Cocoa, chocolate, and chocolate liquor are
products derived from cacao fruits (Theobroma cacao).
Tables show: (1) Some fermented foods of fungal
origin. For each food is given: Product name, geography,
substrate, microorganisms, nature of product, and product
use. Soy-related products include: Chee fan, Chinese yeast,
Hamanatto, ketjap, meitauza, meju, miso, shoyu, sufu, tao-si,
taotjo, and témpé.
“Yukiwari-natto is made by mixing itohiki natto with
rice koji and salt, and aging at 25 to 30ºC for about two
weeks.” Note 1. Yukiwari natto is natto resembling miso,
featuring the stickiness (nebari) of natto and the sweetness of
koji. It is made by a two-step fermentation. Another process:
(1) Make the natto and the koji, separately. (2) Mince natto
fi nely and mix it with koji, shoyu, and dashi made from
kombu. Ferment at 30-33ºC for 30-40 days.
Note 2. This is the earliest English-language document
seen (Aug. 2006) that mentions the term yukiwari-natto (or
yuki-wari natto). Address: Dep. of Food Science, Agric. Exp.
Station, Univ. of Georgia, Experiment, GA.
768. Faryna, Paulette J. 1978. Soyabeans in the Nigerian
diet. Ahmadu Bello University, Extension Bulletin. No. 21.
74 p. Home Economics Series No. 1. Reprinted in Nov.
1985. [64 ref]
• Summary: Contents: Acknowledgements (especially
Mrs. V. Ogunsola of Home Economics Section, Samaru
College of Agriculture, and Mr. T. Kay, Dept. of Chemical
Pathology, Ahmadu Bello Univ., Zaria). Foreword. The
history of soyabeans. The role of soyabeans in the diet.
Soyabeans in Nigerian weaning foods. Protein defi ciencies.
The preparation of soyabeans. Soyabeans enriched paps