Description
Traditional Japanese fermentation process involving Bacillus subtilis var. natto bacteria on soybeans.
Technical
Natto fermentation is a biological process that involves the action of Bacillus subtilis var. natto bacteria on soybeans, resulting in the production of nattokinase and nattobiopeptide. The fermentation process breaks down the soybeans' proteins and carbohydrates, producing a sticky, slimy texture and a strong, pungent smell.
Science
Primary Reaction
Proteolysis and carbohydrate degradation
Sensory Profile
Aroma ()
PungentAmmonia-likeEarthyCheesyMusty
Wine Analogy
Similar to aged cheese rind in washed-rind cheeses
Coffee Analogy
Comparable to overripe tropical fruit notes in natural process coffees
Perfume Analogy