納豆に関する研究 (第1報) : 低温納豆菌株の検索とその性状

概要

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On the assumption that one of the chief causes of failure in the production of "Natto" is due to the high temperature of the fermentation room, the author searched for a strain of the Natto bacillus, which is fitted to ferment cooked soybeans at lower temperature than usual, and succeeded to isolate a strain which is desirable for the purpose.1) It has been found that the most sutiable temperature of the fermentation room is about 32℃, and that the incubation for 20〜24 hrs is best suited to the fermentation.2) The bacteriological properties of this strain were almost similar to those of the ordinary strain of Bacillus na'to, but both strains differ from each other in the productivity of "Natto" and some other points. Therefore, this new strain is named Bacillus natto SAWAMURA strain II HAYASHI.
社団法人日本生物工学会の論文
1959-06-15