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

Address: 1-2. Faculty of Home Economics, Kyoritsu
Women’s Univ., 2-2-1 Hitotsubashi, Chiyoda-ku, Tokyo 101-
8433, Japan.
1705. Muramatsu, Kanako; Katsumata, Rie; Watanabe,
Sugio; Tanaka, Tadayoshi; Kiuchi, K.; 2001. [Development
of a low-fl avored natto manufactured with leucine requiring
mutants of elastase-producing natto Bacillus]. Nippon
Shokuhin Kagaku Kogaku Kaishi (J. of the Japanese Society
for Food Science and Technology) 48(4):287-98. [26 ref. Jap;
eng]
Address: 1-2. Faculty of Home Economics, Kyoritsu
Women’s Univ., 2-2-1 Hitotsubashi, Chiyoda-ku, Tokyo 101-
8433, Japan.
1706. Sumi, Hiroyuki. 2001. Shinkin kôsoku, nôkôsoku,
boke ni genkiteki ni kiku nattôkinaze: nattô ga umidasu kyôi
no kessen yôkai pawaa [Nattokinase works dramatically
for heart attack, stroke, and senility: Amazing thrombussolving
power has been produced by natto]. Tokyo: Yuraku
Shuppansha. 190 p. 19 cm. [Jap]
Address: Japan.
1707. Maeda, Hiroshi; Mizutani, Osamu; Yamagata, Y.;
Ichishima, E.; Nakajima, T. 2001. Alkaline-resistance
model of subtilisin ALP I, a novel alkaline subtilisin. J. of
Biochemistry (Tokyo) 129(5):675-82. May. [39 ref]
• Summary: The alkaline-resistance mechanism of the
various alkaline-stable enzymes is not yet known. To clarify
the mechanism of alkaline-resistance of alkaline subtilisin,
structural changes of two typical subtilisins, subtilisin ALP
I (ALP I) and subtilisin Sendai (Sendai), were studied by
means of physicochemical methods. Conclusion: Alkaline
resistance is closely related to the surface structure of
the enzyme molecule. Address: Laboratory of Molecular
Enzymology, Division of Life Science, Graduate School
of Agricultural Science, Tohoku University, Tsutsumidori
Amamiyamachi, Aoba-ku, Sendai 981-8555, Japan.
1708. Shurtleff, William; Aoyagi, Akiko. 2001. The book of
tofu. 2nd ed. Revised. Berkeley, California: Ten Speed Press.
336 p. May. Illust. by Akiko Aoyagi Shurtleff. Index. 28 cm.
[321 ref]
• Summary: This edition contains an updated “Appendix B–
Directory of Tofu Makers” (p. 313-316, updated to 22 Feb.
2001). The copyright page and inside rear cover have also
been updated. The preface has been expanded. Numerous
other small changes have been made throughout the book.
Address: Soyfoods Center, P.O. Box 234, Lafayette,
California 94549. Phone: 925-283-2991.
1709. Sakyi-Dawson, E.O.; Nartey, N.N.; Amoa-Awuah,
W.K. 2001. Feasibility of the use of starter cultures in the
production of soydawadawa [soy dawadawa] (Abstract).
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 523
Abstract of presentation, IFT Annual Meeting, June 23-27.
http://ift.confex.com/ift/2001/techprogram/paper_8633.htm.
• Summary: Dawadawa is a food condiment produced by
the spontaneous alkaline fermentation of the seeds of the
African locust bean (Parkia biglobosa) or soybeans (Glycine
max). It is commonly utilized in West Africa for fl avoring
soups and stews. Dawadawa contributes signifi cantly to the
intake of protein, essential fatty acids and B-group vitamins
and is a good source of lysine, which is limiting in cereal
foods. Making available hygienically processed dawadawa
of consistently high quality will encourage its use. Use of
starter cultures is one way of achieving this.
“The objective was to identify and select
microorganisms for use in a starter culture for the production
of soydawadawa of good consistent quality.
“Forty-one Bacillus cultures, which had been isolated
from spontaneously fermented soydawadawa, were screened
for their proteolytic and amylolytic activities as well as for
their ability to grow on soy agar. Twelve isolates that showed
high proteolytic activity, amylolytic activity, rapid increase
in pH, good growth on soybean agar and fast growth when
inoculated in sterile soybeans were selected for development
into starter cultures. From the initial twelve isolates used to
prepare soydawadawa, four Bacillus subtilis isolates were
selected based on the results of preliminary sensory analysis.
These were then used to produce soydawadawa (S1, S2, S3
and S4) for further chemical and sensory studies.
“Differences in proteinase and amylase activities of S1,
S2, S3, S4 and spontaneously fermented beans (SPT) were
not statistically signifi cant. Total free amino acid content was
highest in the soydawadawa produced with starter cultures.
Based on texture, colour and aroma, overall preference
was in the order SPT> S1> S4> S3> S2. There were no
signifi cant differences in the preference for the fl avor of
soups fl avored with SPT, S1 and S4. The preference for the
taste was in the order S1> SPT> S4.
“Soydawadawa of acceptable sensory characteristics can
be produced using starter cultures.”
Note the high ranking on both rankings of SPT =
spontaneously fermented beans! Address: 1. Dep. of
Nutrition and Food Science, Univ. of Ghana, P. O. Box
LG134, Legon; 2. Food Research Inst., Council for Scientifi c
and Industrial Research, P. O. Box M20, Accra. All: Ghana.
1710. Mertz, Ole; Lykke, A.M.; Reenberg, Anette. 2001.
Importance and seasonality of vegetable consumption and
marketing in Burkina Faso. Economic Botany 55(2):276-89.
April/June. [33 ref]
• Summary: As a table shows (p. 280), their survey found
that in two villages in Burkina Faso, dawadawa was
consumed in 78% and 85% of all meals. Address: 1. Inst. of
Geography, Univ. of Copenhagen, Oster, Volgade 10, 1350
Copenhagen K, Denmark.