| 摘要 |
PURPOSE:To produce low-odor NATTO (fermented soybean) without degrading the characteristic taste of NATTO, by carrying out the fermentation of soybean with Bacillus natto, and then continuing the fermentation with yeast. CONSTITUTION:Soybean is fermented first with Bacillus natto. When the bean is fully fermented, dry yeast is added to the fementation product, and fermented at 25-30 deg.C for 2-6hr. The amount of the yeast is preferably 1g (containing about 3-7 billions live cells) per 10kg of the soybean used as the raw material. |
