Description
Natto is a Japanese fermented rice product produced by inoculating steamed white rice with Bacillus subtilis var. natto and incubating at 40–45 °C for 18–24 h.
Technical
During fermentation, Bacillus subtilis var. natto hydrolyzes rice proteins and starches, producing organic acids that lower the pH to 4.5–5.0 and volatile sulfur compounds such as 2‑methyl‑3‑butenyl‑1‑thiol that give natto its characteristic aroma. The bacterium also secretes the serine protease nattokinase, which cleaves fibrinogen and contributes to cardiovascular benefits. Additionally, the process reduces phytic acid by over 50 %, enhancing mineral bioavailability.
Science
Primary Reaction
Proteolytic fermentation of rice proteins and starches by Bacillus subtilis var. natto, producing organic acids, volatile sulfur compounds, and nattokinase.
Sensory Profile
Aroma ()