Description
Natto fermentation converts soybeans into a protein‑rich, viscous food using Bacillus subtilis natto.
Technical
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.
Science
Primary Reaction
Proteolysis and starch hydrolysis by extracellular enzymes, exopolysaccharide synthesis
Sensory Profile
Aroma ()
earthymustynuttysulfurousumamiammonia-likefermented
Origin & History
Civilization
Japanese