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

deserve greater attention by CELSS planners because of
their importance to high-closure lifesupport systems.”
Address: Cornell Univ., Dep. of Agricultural & Biological
Engineering, Room 218 Riley Robb Hall, Ithaca, New York
14853. Phone: 607-255-2297.
1546. Kim, Wonkeuk; Choi, K.H.; Kim, Y.T.; Park, H.H.;
Choi, J.Y.; Lee, Y.S.; Oh, H.I.; Kwon, I.B.; Lee, S.Y. 1996.
Purifi cation and characterization of a fi brinolytic enzyme
produced from Bacillus sp. strain CK 11-4 screened from
chungkook-jang. Applied and Environmental Microbiology
62(7):2482-88. July. [42 ref. Eng]
• Summary: The fi brinolytic enzyme (CK) was purifi ed from
supernatant of Bacillus sp. strain CK 11-4 culture broth and
showed thermophilic, hydrophilic, and strong fi brinolytic
activity. The optimum temperature and pH were 70 degrees
C and 10.5, respectively.
The fi rst 14 amino acids of the N-terminal sequence
are identical to those of subtilisin Carlsberg and different
from that of nattokinase, but CK showed a level of
fi brinolytic activity that was about eight times higher
than that of subtilisin Carlsberg. Address: 1-6,8. Dep. of
Biotechnology, Inst. of R&D, Lotte Group, Yangpyung-
Dong, Youngdeungpo-Gu, Seoul, South Korea.
1547. Sarkar, Prabir K.; Jones, Linda J.; Gore, Willy; Craven,
Graham S.; Somerset, Shawn M. 1996. Changes in soya bean
lipid profi les during kinema production. J. of the Science of
Food and Agriculture (London) 71(3):331-28. July. [29 ref]
Address: Queensland Health Scientifi c Services Lab., P.O.
Box 594, Archfi eld, Brisbane, Queensland 4108, Australia.
1548. Liu, Keshun. 1996. Availability of special soybean
varieties bred for food uses (Interview). SoyaScan Notes.
Aug. 7. Conducted by William Shurtleff of Soyfoods Center.
• Summary: Jacob Hartz Seed Company has a special
program breeding soybeans for food uses. The four uses
on which they focus most are (in descending order of
importance): Tofu, natto, soy sprouts, and soy oil (the
soybeans are high in stearic acid, a saturated fatty acid, so
they require less hydrogenation). Hartz currently has a large
supply of each of these types ready for sale. Any potential
buyer should contact Keith Thompson, who is in charge
of sales and marketing. Address: Project Leader, Soyfood
Lab., Jacob Hartz Seed Co. Inc., 901 N. Park Ave., Stuttgart,
Arkansas 72160. Phone: 800-932-7333.
1549. Hastings, Carl. 1996. Soybean products in human
foods. Paper presented at Regional Workshop on Soybean
Processing and Utilization for Central America and the
Caribbean. 4 p. Held Sept. 15-18 in Jamaica.
• Summary: Contents: Introduction. Soy sprouts. Whole
soybeans: Cooked green beans, cooked soybeans, roasted
or deep fat cooked soybeans (soy nuts–salted, fl avored, etc.,
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 481
candy coated, salad topping, bakery ingredient or topping,
soynut butter, soy coffee) fermented soybeans (tempeh–
Rhizopus, natto–Bacillus, hamanatto–Aspergillus). Cereal
blends: CSM (Corn-Soy-Milk), WSB (Wheat-Soy-Blend),
other (bulgur, oat, sorghum grits).
Refi ned soy oil: Solvent extracted, physically extracted,
uses, lecithin. Soy protein: Soy fl our (full fat, defatted),
concentrates, isolates, textured, uses. Hulls. Soy fi ber. Soy
milk: Liquid, powder, uses (plain, fl avored, fortifi ed, blends,
instant formula, nutritional beverages, tofu, soy cheese,
frozen desserts, yogurt, soymilk fi lm (yuba)). Soy sauce.
Soy paste (miso). Soy pulp (okara). Address: Reliv, Inc.,
Chesterfi eld, Missouri.
1550. Jacobi, Dana. 1996. The natural kitchen: Soy! 75
delicious ways to enjoy nature’s miracle food. Rocklin,
California: Prima Publishing. xii + 244 p. Oct. Index. 22 cm.
Series: The natural kitchen. [16 ref]
• Summary: Contents: Preface. Acknowledgments.
Introduction: Soy and health. All about soyfoods: Traditional
soyfoods (tofu, miso, tempeh, soy sauce, soymilk), other
Asian soyfoods (okara, yuba, kinako, natto), secondgeneration
soyfoods (soy dairy products, soy deli foods,
textured vegetable protein {TVP}, textured soy protein
{TSP}, soy isolate (isolated soy protein)), more soy choices
(fresh soybeans, dried black soybeans, soy fl our, soy grits,
soy fl akes, soy nuts), cooking with soyfoods (tofu {pressing,
freezing, marinating, sautéing and pan-crisping, frying,
braising, pureeing, parboiling, storing and handling tofu},
miso, tempeh, soymilk, other soy dairy foods), cook’s notes
(herbs, spices and fl avorings, nuts, oils, produce, stock,
sweeteners).
Soups, appetizers, and fi rst courses. Main dishes. Pasta
and light dishes. Side dishes and sauces. Salads, burgers,
and kebabs. Desserts. Breakfast and beverages. Mail order
sources.
The Preface states: “If you are new to soy, you will
fi nd descriptions of soyfoods, from tofu to soymilk... If you
already cook with soyfoods, the approximately 75 recipes
in this book and their variations will expand your repertoire.
These recipes will take you across lines that people who
cook with soy rarely approach. The dishes bring familiar and
satisfying textures along with fl avors that are full and deep.
Whether ethnic or classic, they are dishes with verve and
elegance.” The author fi rst tasted tofu, with her parents, in
1953, “at the precocious age of eight,” at The Great Shanghai
on 125th St. in Manhattan, New York City. Address: Food
writer, New York, NY.
1551. Sumi, Hiroyuki; Banba, Takeshi; Kishimoto, Noriaki.
1996. [Strong pro-urokinase activators proved in Japanese
soybean cheese natto]. Nippon Shokuhin Kagaku Kogaku
Kaishi (J. of the Japanese Society of Food Science and
Technology) 43(10):1124-27. [9 ref. Eng; jap]