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

closed down his tropical variety development in Florida.
Hartz has a global outlook. He is sorry that INTSOY is no
longer doing varietal development; they were a great source
of information. Daylight insensitive is also called “juvenile
characteristic.” It takes 1 bushel of seed to plant an acre of
soybeans. Address: Food and Export Manager, P.O. Box 946,
Stuttgart, Arkansas 72160.
1227. Kiuchi, Kan; Yamamoto, Kazuya; Hunane, Kazumi;
Mori, Yutaka. 1987. Nattô-kin no kuen-san riaaze [Citratelyase
of natto bacteria]. Shokuhin Sogo Kenkyujo Kenkyu
Hokoku (Report of the National Food Research Institute) No.
51. p. 44-47. Nov. [7 ref. Jap; eng]
Address: 1, 3-4. National Food Research Inst. (Shokuhin
Sogo Kenkyujo), Kannon-dai 2-1-2, Yatabe-machi, Tsukubagun,
Ibaraki-ken 305, Japan; 2. Eishoku Co., Ltd.
1228. Murata, Katsumi; Kusakabe, I.; Kobayashi, H.;
Kiuchi, H.; Murakami, K. 1987. Selection of commercial
enzymes suitable for making soymilk-curd. Agricultural and
Biological Chemistry 51(11):2929-33. Nov. [5 ref. Eng]
• Summary: Soymilk-clotting effi ciency was relatively high
for proteinases originating from Bacillus amyloliquefaciens,
Bacillus subtilis, Aspergillus oryzae, A. sojae, B.
thermoproteolyticus and bromelain, but low in those of
Endothia parasitica, Rhizopus sp., Mucor miehei, papain
and trypsin. Of the enzymes investigated, proteinases
showing high proteolytic activity to soymilk-protein also
exhibited high soymilk-clotting effi ciency. Such coagulation
of soymilk-protein increased with the addition of calcium
chloride or magnesium chloride to the soymilk. Address: 1,4-
5. Research Development Section, Kibun Food Chemifa Co.
Ltd., Takinogawa 7-38-15, Takinogawa 7-chome, Kita-ku,
Tokyo 114, Japan; 2-3. Inst. of Applied Biochemistry, Univ.
of Tsukuba, Sakura-mura, Niihari-gun, Ibaraki 305, Japan.
1229. Taira, Harue; Suzuki, N.; Tsukamoto, C.; Kainuma,
Y.; Tanaka, H.; Saito, M. 1987. Kokusan daizu no hinshitsu.
XV. Nattô-yô kotsubu daizu no kakô-sei to nattô no hinshitsu
[Quality of soybean seeds grown in Japan. XV. Suitability
for natto processing of small seeded cultivars and quality of
the natto]. Shokuhin Sogo Kenkyujo Kenkyu Hokoku (Report
of the National Food Research Institute) No. 51. p. 48-58.
Nov. [23 ref. Jap; eng]
• Summary: Thirty samples of small seeded soybean
varieties “were tested for their chemical composition,
suitability for natto processing, and quality of natto
produced.” Address: 1. National Food Research Inst.
(Shokuhin Sogo Kenkyujo), Kannon-dai 2-1-2, Yatabemachi,
Tsukuba-gun, Ibaraki-ken 305, Japan; 2-3. Taishi
Shokuhin Kogyo Ltd., Towada, Aomori prefecture, Japan.
1230. Hiyoshi, Hideaki. 1987. Nattô borantia hôkoku.
Naijeria de nattô suupu ga kohyô datta [Report of a natto
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HISTORY OF NATTO AND ITS RELATIVES 386
volunteer. In Nigeria, natto soup was popular]. Daizu Geppo
(Soybean Monthly News). Dec. p. 26-29. [4 ref. Jap]
• Summary: This sophomore man at Rikkyo University
went to Nigeria and taught the people about natto. Address:
Rikkyo Daigaku, Ninen-sei.
1231. Carter, Thomas E., Jr. 1987. Genetic alteration of seed
size: Breeding strategies and market potential. In: Dolores
Wilkinson, ed. 1987. Proceedings of the 17th Soybean Seed
Research Conference 1987. See p. 33-45. [21 ref]
• Summary: Contents: Introduction. Soyfood market size.
Soyfood market trends–short and long range. Premiums and
acreage, the breeder’s perspective. Breeding special varieties.
Future breeding goals. Conclusions.
“The expanding soyfood markets in Japan and the
U.S. have generated considerable interest among American
soybean producers in recent years. More than 60% of the
soybeans used in these markets are grown in the U.S.”
“In survey results, 39 of 43 public breeders and 44
or 67 private breeders responded to questions regarding
the breeding of specialty varieties. Twenty-four breeders
reported that they are maintaining 36 separate projects
for large- and small-seeded varieties (Table 3). Public and
private breeders are represented equally in this effort with the
majority of these projects underway in the Midwest. Eight
public and eight private programs are developing varieties
specifi cally for tofu while 13 public and 7 private programs
are developing varieties for natto. One public breeder was
interested in soy milk varieties but considered varieties for
tofu and soymilk as the same. One private and two public
breeders are interested in large-seeded garden types for the
fresh market in urban areas with large oriental populations.
One public and one private breeder expressed interest in
small-seeded varieties for sprouts. Soybean sprouts are
primarily a Korean soyfood; and, Koreans buy U.S. soybeans
for making sprouts in some years.” Address: Research
Geneticist, USDA-ARS, North Carolina State Univ., Raleigh,
NC. Phone: 919-737-2734.
1232. Fujii, H.; Shiraishi, A. 1987. [Developments in natto
microbiology]. Nippon Jozo Kyokai Zasshi (J. of the Society
of Brewing, Japan) 82:266-72. [Jap]*
1233. Fujii, H. 1987. [Progress in natto microbiology].
Nippon Jozo Kyokai Zasshi (J. of the Brewing Society of
Japan) 82(4):266-72. [Jap]*
1234. Kiuchi, Kan. 1987. Nattô [Natto]. In: Encyclopedia of
Food Materials and Dishes. Tokyo: Gakushu Kenkyusha. See
p. 259-62. [Jap]*
1235. Onozaki, H.; Yamamoto, M.; Isshiki, S.; Esaki, H.
1987. [Levan production by Bacillus subtilis isolated from
commercially available natto preparations]. Nihon Eiyo