Description
Natto fermentation is a controlled aerobic process using Bacillus subtilis strains on steamed soybeans.
Technical
During fermentation, Bacillus subtilis spores germinate and secrete extracellular enzymes such as proteases and amylases that hydrolyze soybean proteins and polysaccharides, producing peptides, amino acids, and sugars that contribute to the characteristic umami flavor. The process also generates bioactive peptides like nattokinase, which is produced by specific strains and is enhanced by optimal temperature and moisture conditions. Precise control of temperature, moisture, and pH is essential to maximize enzyme activity while preventing contamination.
Science
Primary Reaction
Hydrolysis of soybean proteins and polysaccharides by Bacillus subtilis enzymes
Sensory Profile
Aroma ()