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

Shokuryo Gakkai-shi (J. of the Japanese Society of Nutrition
and Food Science) 40(5):405-09. [11 ref. Jap; eng]*
• Summary: 33 strains of B. subtilis were isolated from
commercially available natto preparations. These strains
produced signifi cantly different amounts of the viscous
material, levan. Levan production reached a maximum after
8 days of cultivation, the optimum temperature ranging from
25-30ºC and the pH from 5 to 8, respectively. Sucrose was
the most suitable C source and levan production increased in
parallel with the initial sucrose concentrate. Address: Dep.
of Food & Nutrition, Sugiyama Jogakuen Univ., Chikusa-ku,
Nagoya 464, Japan.
1236. Oyeleke, L. 1987. Production of dawadawa in Nigeria.
In: Proceedings of a Workshop on Nigerian Soybean
Production and Utilization. Held at IAR&T, Ibadan, Nigeria.
*
• Summary: The earliest known use of soybean in the
Nigerian diet was in the form of dawadawa, a fermented
soup condiment traditionally made from the locust bean
(Parkia fi licoides). Some of the factors militating against the
continuing use of the locust bean are discussed, including the
fact that the locust bean tree grows wild and uncultivated,
and it takes several years to mature.
1237. Salt of the Earth. 1987. Catalog [Mail order]. P.O. Box
1614, Rifl e, CO 81650. *
• Summary: Talk with Ron Roller. 1991. Nov. 22. Scott
Halizon of Salt of the Earth in Rifl e, Colorado, sells natto
starter cultures.
Talk with Scott Halizon. 1991. Nov. 23. In about 1971
Scott decided to learn as much as he could about salt and
to make traditional salt available in America. His company
now makes salt in Mexico, on the west/Pacifi c side of Baja,
California. He brings this crude salt to Colorado, dissolves
it in water, fi lters out the dust and grit, boils it, recycles the
nigari, and dries it for sale. He started to sell this salt in
about 1978-80 via a company he established named The Salt
Company. Address: Rifl e, Colorado. Phone: 303-625-4444.
1238. Tanahashi, K.; Takano, K.; Matsumoto, S.; Kamoi,
K.; Obara, T. 1987. [Trypsin inhibitor activity of soybean
products]. Nogaku Shuho (General Report on Agricultural
Science) 32:206-11. [Jap]*
1239. Beuchat, Larry R. 1987. Food and beverage mycology.
2nd ed. New York, NY: Van Nostrand Reinhold. xiii + 661 p.
Illust. Index. 23 cm. [20+ soy ref]
• Summary: Contents: Contributors. Foreword. Preface.
Classifi cation of food and beverage fungi, by E.S. Beneke
and K.E. Stevenson. Relationships of water activity to fungal
growth, by Janet E.L. Corry. Fruits and fruit products, by
D.F. Splittstoesser. Vegetables and related products, by
R.E. Brackett. Meats, poultry, and seafoods, by James M.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 387
Jay. Dairy products, by Elmer H. Marth. Field and storage
fungi, by C.M. Christensen. Bakery products, by J.G. Ponte,
Jr. and C.C. Tsen. Traditional fermented food products,
by L.R. Beuchat. Alcoholic beverages, by G.G. Stewart.
Edible mushrooms, by W.A. Hayes. Poisonous mushrooms,
by Donald M. Simons. Fungi as a source of protein, by
A.J. Sinskey and C.A. Batt. Fungal enzymes and primary
metabolites used in food processing, by R. Bigelis and
L.L. Lasure. Mycotoxins, by N.D. Davis and U.L. Diener.
Methods for detecting mycotoxins in food and beverages,
by L.B. Bullerman. Methods for detecting fungi in foods
and beverages, by B. Jarvis and A.P. Williams. Appendix.
Regulatory action levels for mold defects in foods.
Chapter 9, “Traditional fermented food products, has
a section on koji and a long section on fermented soybean
foods that discusses: Shoyu, miso, natto (incl. itohiki-natto,
yukiwari-natto, and hama-natto / hamanatto; called tu su by
the Chinese and tao-si by the Filipinos), sufu, meitauza, and
témpé [tempeh]
Tables show: (9.1) 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, kecap, kinema, ketjap, meitauza, meju,
miso (incl. chiang, jang, doenjang, tauco, tao chieo), natto,
soybean milk, soy sauce (incl. chiang-yu, shoyu, toyo,
kanjang, kecap, see-ieu), sufu (tahuri, tao-kaoan, tao-juyi),
tao-si, taotjo, tauco and témpéh. Address: Dep. of Food
Science, Agric. Exp. Station, Univ. of Georgia, Experiment,
GA 30212.
1240. Campbell-Platt, Geoffrey. 1987. Fermented foods
of the world: A dictionary and guide. London and Boston:
Butterworths. xxiii + 291 p. 26 cm. [25 soy ref]
• Summary: The author classifi es fermented foods into 9
groups: Beverages, Cereal products, dairy products, fi sh
products, fruit and vegetable products, legumes, meat
products, starch crop products, and miscellaneous products.
Fermented legume products are particularly important
in the diets of East Asia, Southeast Asia, and the Indian
subcontinent. He has sections on many fermented soyfoods:
Dawadawa, hama-natto, kenima [sic, kinema], miso, natto,
tempe (incl. tempeh, tempe bengook, tempe bongkrek, tempe
gembus [okara tempeh], tempe lamtoro, tempe mata kedele),
and sufu (incl. teou-fu-ru). He lists major areas consumed,
related terms, how consumed, types, how produced,
microbiology and biochemistry, and a few key references.
His research began in Ghana with dawadawa made from the
African locust bean. Address: National College Prof. of Food
Technology, Dep. of Food Science & Technology, Univ. of
Reading, Reading, Berkshire, UK.
1241. Gubels, Peter A.; Iddi, Alice. 1987. Case study:
Women farmers. Cultivation and utilization of soybeans