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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Natto fermentation converts soybeans into a protein‑rich, viscous food using Bacillus subtilis natto.
Origin: Japanese (17th century) — Edo (Tokyo)
See full technique reference →During anaerobic fermentation, B. subtilis secretes extracellular proteases and amylases that hydrolyze soybean proteins and starches, producing a sticky matrix rich in exopolysaccharide. The process also generates lactic acid, lowering pH to 5.0–5.5, and synthesizes nattokinase, a serine protease with thrombolytic activity.
Primary Reaction
Proteolysis and starch hydrolysis by extracellular enzymes, exopolysaccharide synthesis
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