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

The pH of kinema is distinctly alkaline (average 7.89),
whereas the pH of raw soybeans is neutral to slightly acidic
(average 6.75). The free fatty acid content of kinema was
about 33 times higher than that of raw soybeans. “A total
of 502 bacterial strains representing Bacillus subtilis and
Enterococcus facium and 198 yeast strains representing
Candida parapsilosis and Geotrichum candidum were
isolated from 50 samples of kinema.”
Kinema is now popular among the Lepchas who call it
satlyangser and among the Bhutias who call it bari.
Note: This is the earliest document seen (Feb. 2012)
which states that “satlyangser” is the Lepcha name for
Nepalese kinema, or that “bari” is the Bhutia name for
Nepalese kinema, a close relative of Japanese natto. Address:
1-2. Microbiology Lab., Centre for Life Science, Univ. of
North Bengal, Siluria 734 430, District of Darjeeling, West
Bengal, India; 3-4. Food Microbial Interactions Lab., Dep.
of Food Science and Technology, Univ. of Reading, P.O. Box
226, Reading RG6 2AP, UK.
1484. Sarkar, P.K.; Tamang, J.P. 1994. The infl uence of
process variables and inoculum composition on the sensory
quality of kinema. Food Microbiology 11:317-25. [24 ref]
• Summary: Kinema, a traditional fermented food, is made
at home in a crude manner. The natural fermentation process
usually results in an acceptable product, but inconsistencies
and spoilage often occur. In order to standardize quality,
the traditional process variables were optimized by sensory
evaluation. Microorganisms: A pure culture of Bacillus
subtilis. Wrapping material: A thinly perforated polyethylene
bag. Cooking time and pressure: 10-15 minutes in 7 kg
per square cm steam pressure. Fermentation time and
temperature: 48 hours at 37ºC.
Preference trials by consumers showed that kinema
produced under the above optimum conditions was more
acceptable than market samples with the highest scores.
Address: Microbiology Lab., Dep. of Botany, Univ. of North
Bengal, Siliguri-734 430, Darjeeling District, West Bengal,
India.
1485. Karki, Tika. 1994. Food processing industries in
Nepal. In: K. Komogata, T. Yoshida, T. Nakase, and H.
Osada, eds. 1994. Proceedings of the International Workshop
on Application and Control of Microorganisms in Asia.
Japan: The Institute of Physical and Chemical Research,
and Japan International Science and Technology Exchange
Centre. See p. 71-81. *
Address: Chief, Food Research Offi ce, CFRL, Kathmandu,
Nepal.
1486. Nagano Chushin Agricultural Experiment Station.
1994. Summary of soybean breeding activities in Nagano.
Nagano prefecture, Japan. 6 p. [Eng]
• Summary: Page 3 contains an excellent map titled
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 457
“Soybean Research Network in Japan.” It lists and shows
each of the 6 soybean breeding centers, the 7 experiment
stations for testing specifi c characteristics, and the 15
experiment stations for testing local adaptability. Graphs
show precipitation and average air temperature year-round at
5 of the main stations. The chief soybean breeder is Nobuo
Takahashi. This station has developed and released 16
registered and 6 non-registered soybean varieties between
1962 and 1991; the most famous are Enrei (released in
1971), Tanrei (1978), Tamahomare (1980), Tachinagaha
(1986), Ootsuru (1988), Ayahikari (1991).
Breeding objectives: 1. High yielding ability: more
than 4.5 tonnes/ha in experimental fi elds. 2. Late planting
adaptability: more than 3.0 tonnes/ha after winter wheat. 3.
Suitability for mechanical harvesting: lodging resistance,
non-shattering, lowest pod weight. 4. Resistance to diseases
and nematodes: Soybean mosaic virus, soybean cyst
nematode, black root rot, purple seed stain. 5. Seed quality:
large seeds (more than 30 gm per 100 seeds), small seeds
for natto (less than 10 gm per 100 seeds), appearance (hilum
color, seed coat cracking, etc.), high protein (more than
45%), suitability for food processing. 6. Soybean varieties
for special [food] use: Black soybean for kuromame, green
soybean for kinako, large and fl at soybean for hitashimame.
Address: Shiojiri, Nagano prefecture, Japan.
1487. Shannon, Dennis A.; Kalala, M. Mwamba. 1994.
Adoption of soybean in sub-Saharan Africa: A comparative
analysis of production and utilization in Zaire and Nigeria.
Agricultural Systems 46(4):369-84. [18 ref]
• Summary: A survey was conducted of soybean production
and utilization among 115 soybean farmers in Gandajika,
Eastern Kasai Region, Zaire. Average production per
farmer in the previous season was 73 kg, which was either
consumed within the household or sold. Much of the soybean
production (42.6%) was consumed by humans, primarily
as roasted whole soybeans (81%) [soynuts], or the full-fat
fl our was used as an additive to a maize porridge (80%),
or to nshima [pronounced “SHEE-muh, also called bidia;
a popular thick non-fermented mush or paste made from
maize and cassava fl our, that is often eaten with the fi ngers]
(60%), or as a substitute for milk in tea or coffee (35%), or
mixed with the vegetable eaten with nshima. Farmers ranked
soybean second among grain legumes in area cultivated and
fourth for total sales. Most farmers considered marketing the
principal constraint to increased production.
A bar chart (p. 372-73) shows that 3 of the farmers
surveyed fi rst began cultivating soybeans during the 1950s.
Most (72%) began growing soybeans between 1984 and the
date of the survey, April 1987. The increase in new soybean
farmers since 1984 seems to be related to increased seed
multiplication at the agricultural experiment station. The
increase in new soybean farmers in the late 1970s might be
attributed to the release of variety SJ 127, which was adapted