Description
Bacterial fermentation converting soy proteins into sticky polymers with intensified umami.
Technical
Bacillus subtilis var. natto secretes proteases (nattokinase) breaking down soy glycoproteins into poly-γ-glutamic acid chains and free amino acids, particularly glutamic acid.
Culinary Significance
Creates distinctive slimy texture and deep savory flavor used as condiment or breakfast food.
Science
Primary Reaction
Proteolytic cleavage of 11S glycinin
Parameters
Temperature
40°C optimal
38°C to 45°C range
Time
24 hours
18 hours – 36 hours
Equipment
Rice cooker (for steaming)Sterile straw bundles (traditional)Incubation chamber