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

Publishing Co., Ltd. [xxiv] + 728 + 8 p. See p. 713-12. [19
ref]
• Summary: In the Himalayan regions of India, Nepal
and Bhutan, kinema is made only by women, using their
traditional knowledge. “Microorganisms associated with
kinema are present in or on the ingredient, utensils, wrapping
materials, or in the environment, and are selected through
adaptation to the substrate, which also contributes signifi cant
genetic resources in the food ecosystem. Species of
Bacillus, Eterococcus, Geotrichum, Candida, etc. have been
recovered, identifi ed and preserved.”
Tables: (1) Load of microorganisms associated during
traditional production of kinema with: Raw soybean, soaked
soybean, cooked soybean, wood ash, wooden mortar,
wooden pestle, fern leaves, Ficus leaves (local fi g), fresh
kinema, kinema.
(2) Enzymatic profi les of bacterial strains isolated from
different sources during kinema production. Address: Food
Microbiology Lab., Dep. of Botany, Sikkim Government
College, Gangtok, Sikkim 737 102, India.
1684. Watanabe, Shaw; Uesugi, S.; Zhuo, X. G.; Uehara, M.;
Takamatsu, K. 2000. Effects of soy rich diet and isofl avone
supplement on healthy women. In: Kyoko Saio, ed. 2000.
Proceedings–Third International Soybean Processing and
Utilization Conference. Tokyo, Japan: Korin Publishing Co.,
Ltd. [xxiv] + 728 + 8 p. See p. 203-206. [8 ref]
• Summary: Japanese consume 20-30 mg/day of isofl avones
on average. This isofl avone intake is mostly attributable
to tofu, natto, and miso. Address: 1-4. Dep. of Nutritional
Science, Tokyo Univ. of Agriculture, Tokyo 156-8502, Japan;
5. Research Inst. of New Materials, Fuji Oil Company.
1685. Wei, Q.; Wolf-Hall, C.; Chang, K.C. 2000.
Characteristics of natto made from four American
soybean cultivars. In: Kyoko Saio, ed. 2000. Proceedings–
Third International Soybean Processing and Utilization
Conference. Tokyo, Japan: Korin Publishing Co., Ltd. [xxiv]
+ 728 + 8 p. See p. 337-38. [5 ref]
• Summary: Seven samples of four soybean varieties,
Danatto (1995, 1996), Minnatto (1994), Natto King (1994,
1995), and Experiment 95315 were grown on farms in North
Dakota.
Seed characteristics preferred for natto in soybean
cultivars: round shape, small size and weight, uniform
size, smooth seed coat, white to pale yellow color, clear
hilum, and high stachyose content. When the natto bacteria
break down stachyose into simple sugars, the fermentation
proceeds at the desired speed. A high sucrose content is not
desirable because the fermentation proceeds too rapidly.
Considering the overall characteristics, Donatto was
considered the most desirable for making natto and Natto
King the least desirable. Address: Dep. of Cereal Science,
North Dakota State Univ., Fargo, ND 58105.
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HISTORY OF NATTO AND ITS RELATIVES 518
1686. Yan, Jeong-lye; Kwon, Tae-wan; Song, Young-sun.
2000. Enhancement of the fi brinolytic activity in plasma by
oral administration of Chongkukjang. In: Kyoko Saio, ed.
2000. Proceedings–Third International Soybean Processing
and Utilization Conference. Tokyo, Japan: Korin Publishing
Co., Ltd. [xxiv] + 728 + 8 p. See p. 175-176. [2 ref]
• Summary: Chongkukjang is Korean-style natto fermented
with Bacillus circulans K1 that produces strong fi brinolytic
enzymes. The fi brinolytic activity of chongkukjang was
tested in spontaneously hypertensive rats (SHR) by acute
and chronic administration of chongkukjang extract and
chongkukjang base. A graph shows that the fi brinolytic
activity peaked 1 hour after administration. Address: 1. Dep.
of Food Science and Technology, Kyugsung Univ., Pusan
608-736; 2. Dep. of Food Science and Nutrition, Inje Univ.,
Kimhae 621-749, Korea.
1687. Yang, Jeong-Lye; Kim, H-S.; Song, Y-S. 2000.
Purifi cation of fi brinolytic enzyme from chongkukjang. In:
Kyoko Saio, ed. 2000. Proceedings–Third International
Soybean Processing and Utilization Conference. Tokyo,
Japan: Korin Publishing Co., Ltd. [xxiv] + 728 + 8 p. See p.
220-21. [2 ref]
• Summary: Chongkukjang is a traditional Korean fermented
soybean paste. A new method of treating thrombosis has been
widely sought, due to the limitations of present thrombolytic
agents. “If a fi brinolytic enzyme is produced by foodgrade
microorganisms in a fermented food, the food can be
consumed to prevent thrombosis and other related diseases.”
In this study the writers report a novel fi brinolytic enzyme
from chongkukjang fermented with Bacillus circulans K-1.
This enzyme was smaller than that of nattokinase (27,700
Daltons) or chongkukjang kinase (28,200 Daltons).
Note: Chongkukjang appears to be a relative of Japanese
natto, which is fermented by Bacillus subtilis (natto). Address:
1-2. Dep. of Food Science and Technology, Kyungsung Univ.,
Pusan 608-736; 3. Dep. of Food Science and Nutrition, Inje
Univ., Kimhae 621-749, Korea.
1688. Canadian Soybean Bulletin (OSG, Chatham, Ontario,
Canada).2000. Incoming Japan soybean mission. 14(2):1.
Nov.
• Summary: Japan imports 5 million tonnes (metric tons)
or 184 million bushels soybeans each year. Of that, about 1
million tonnes (20%, or 37 million bushels) are used to make
soyfoods such as tofu, miso, natto, soy sauce, etc. Of the 1
million tons, 500,000 tonnes (50%) are for tofu, 160,000
tonnes (16%) are for miso, and 130,000 tonnes for natto.
Exports of Canadian soybeans have been increasing
rapidly, from 36,000 tonnes in 1995, to 75,000 tonnes in 1998,
to 175,000 tonnes in 2000.
In Sept. 2000, the Canadian Soybean Export Association
and the Ontario Soybean Growers hosted ten Japanese from