PRODUCTION OF FERMENTED SOYBEANS HAVING WHITISH APPEARANCE COLOR AND SCARCELY CHANGING QUALITY DURING STORAGE

摘要

PROBLEM TO BE SOLVED: To provide fermented soybeans having a whitish appearance color, scarcely changing the whitish color with the passage of time, and hardly changing the quality during storage. SOLUTION: Bacillus natto variant TK-1 (Bacillus sp TK-1) is used for the production of fermented soybeans.