PROCESS FOR PRODUCING NATTO YOGURT

摘要

The present invention provides a process for producing a yogurt, comprising: (1) providing a protein liquid selected from the group consisting of milk, reconstituted milk and soymilk; (2) adding to the protein liquid a Bacillus subtilis var: natto strain in the number ranging from 8.33x105 CFU to 2x109 CFU per ml of the protein liquid; (3) incubating the protein liquid added with the Bacillus subtilis var: natto strain as obtained in step (2) at a temperature between 25° C. and 60° C. for 2 hours to 24 hours; and (4) acquiring the yogurt. The yogurt made by the process is also provided.