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

• Summary: Contents: Introduction: Fermented legume
products. A table lists about 85 products with the vernacular
name, legume from which it is made, country, and
microorganism(s) used. Products made from soybeans
include: Miso (bean paste), Shoyu (soy sauce), Sufu
(Chinese cheese), Ontjom (Oncom), Hamanatto, Idli (with
and without soy), Natto, and Tempeh. Address: Human
Nutrition Information Service, USDA, Hyattsville, Maryland
(and NRRC, Peoria, Illinois).
1314. Hesseltine, Clifford W. 1989. Fermented products.
In: Ruth H. Matthews, ed. 1989. Legumes: Chemistry,
Technology, and Human Nutrition. New York, NY: Marcel
Dekker. x + 389 p. See p. 161-85. [29 ref]
• Summary: Contents: Introduction. Miso (bean paste).
Shoyu (soy sauce). Sufu (Chinese cheese). Ontjom (oncom).
Hamanatto (black beans [fermented black soybeans]). Idli.
Natto. Tempeh (tempe).
Contains 3 tables and 9 fi gures (all fl ow sheets).
Address: Retired, Agricultural Research Service, USDA,
Peoria, Illinois.
1315. Maruo, Bunji; Yoshikawa, Hiroshi. eds. 1989. Bacillus
subtilis: Molecular biology and industrial application. Tokyo:
Kodansha; Amsterdam and New York: Elsevier Press. xv
+ 267 p. Illust. Index. 24 cm. Series: Topics in secondary
metabolism 1, [1182 ref]
• Summary: The nine chapters in this very interesting book
are written by 26 different Japanese contributors. Contents:
List of contributors. Preface. 1. Introduction. 2. Taxonomic
position of B. subtilis. 3. Metabolic and cell growth
regulation of B. subtilis. 4. Sporulation of B. subtilis. 5.
Plasmid cloning vectors in B. subtilis. 6. Phages of B. subtilis
and their uses in genetic engineering. 7. DNases involved in
restriction and recombination in B. subtilis and its relatives.
8. Industrial application of B. subtilis: Utilization of soybean
as natto, a traditional Japanese food, extracellular enzymes
of B. subtilis, production of primary metabolites, possible
use of B. subtilis as a host-vector system for production
of biologically active molecules such as hormones and
antibiotics, insecticidal proteins from B. thuringiensis. 9. Use
of B. subtilis for re-assay of genotoxic substances.
In the Preface, Maruo observes that a novel method of
constructing a genetic map by DNA mediated transformation
was established by H. Yoshikawa and N. Sueoka. Thereafter,
use of this bacterium in molecular genetics has been
increasing rapidly and extending into many fi elds. “The
use of B. subtilis has contributed greatly to basic research
in genetics, biochemistry, and enzymology. B. subtilis,
unlike Escherichia coli, has the remarkable distinction of
becoming competent for DNA uptake and of forming spores,
a primitive mode of cell differentiation.” Address: 1. Nihon
Univ., Tokyo, Japan; 2. Osaka Univ., Osaka, Japan.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 410
1316. Matthews, Ruth H. ed. 1989. Legumes: Chemistry,
technology, and human nutrition. New York, NY: Marcel
Dekker. x + 389 p. Illust. Index. 24 cm. Series: Food science
and technology, No. 32. [150+ ref]
• Summary: Contains 10 chapters by various authors.
Chapters 4 and 6 are cited separately. 1. Culture and genetics
of grain legumes, by Edgar E. Hartwig (for soybeans, see p.
1-5). 2. Harvesting and storage of legumes, by S.S. Kadam,
D.H. Salunkhe, and C.Y. Kuo. 3. Refi ned oils, by Clyde E.
Stauffer. 4. Isolated soy proteins, by D.H. Waggle, Fred H.
Steinke, and Jerome L. Shen. 5. Legume protein fl our and
concentrates, by Joseph G. Endres (for soybean protein
fl our, see p. 140-45; for soybean protein concentrate, see p.
151-53). 6. Fermented products, by Clifford W. Hesseltine.
7. Nutrient composition of raw, cooked, canned, and
sprouted legumes, by Jörg Augustin and Barbara P. Klein
(for soybeans, see p. 198-203, 208-11). 8. Nutrient content
of other legume products, by David B. Haytowitz and
Ruth H. Matthews (for soybeans, see p. 219-25, 229-38).
9. Animal feed uses of legumes, by Park W. Waldroup and
Keith J. Smith (for soybean meal and whole soybeans, see
p. 247-64). 10. Antinutritional factors, by Irvin E. Liener.
Dr. Liener notes that plants did not evolve to serve humans
or animals. Their main concern is their own survival. Thus,
nature has given them the genetic capacity to synthesize
toxic substances to help ensure their own survival against
predators of all kinds such as insects, fungi, or animals
including humans. His Table 1 titled “Distribution of
protease inhibitors present in legumes” (p. 341) shows that
they are present in most legumes.
Other legumes discussed include peanuts, dry beans,
dry peas, lentils, chickpeas, and winged beans. Address:
Human Nutrition Information Service, USDA, Hyattsville,
Maryland.
1317. Reddy, N.R.; Salunkhe, D.K. 1989. Fermentation. In:
D.K. Salunkhe and S.S. Kadam, eds. 1989. CRC Handbook
of World Food Legumes: Nutritional Chemistry, Processing
Technology, and Utilization. Vol. III. Boca Raton, Florida:
CRC Press, Inc. 323 p. See p. 177-217. [233* ref]
• Summary: Contents: Introduction. Soy sauce: Types of
soy sauce, preparation of Shoyu composition, safety. Miso:
Preparation, composition, nutritional quality, miso-like
products. Sufu: Preparation, microorganisms, biochemical
changes and composition, toxicology, method of preparation,
chemical composition, physical properties, nutritional
quality. Tempeh: Preparation, nutrient composition,
nutritional quality, antinutritional and/or toxic factors,
tempeh and tempeh-like foods from other legumes. Address:
1. Community Research Service, Atwood Research
Facilities, Kentucky State Univ., Frankfort, Kentucky; 2.
Dep. of Nutrition and Food Sciences, Utah State Univ.,
Logan, Utah.