納豆に関する研究 (第6報) : 大豆の浸漬液中添加物質の納豆の品質に及ぼす影響

概要

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Natto was separately produced from the soybeans steeped in dilute solutions of chemicals, such as ammonium salts, inorganic salts, alkali salts and acids, being 44 kinds in total. The quality of each Natto obtained was examined in comparison with that of the Natto produced from the soybeans steeped in water, and the follwing results were obtained.1) Substances which tend to stimulate the production of mucilage in Natto are(NH_4)_2SO_4,(NH_4)_2HPO_4,peptone, (NH_4)_6Mo_7O_<24>, MnSO_4,CuSO_4,KH_2PO_4,K_2HPO_4,Ca(NO_2)_2,mate-HPO_3.2) The increasing thendency of the amino acid content could be observed in five kinds of Natto produced from the soybeans steeped in the colutions of (NH_4)_2SO_4,NH_4NO_2,(NH_4)_2HPO_4,MnSO_4 and CuSO_4.3) The solutions of CaCl_2 and NaCl up to the concentration of 1% did not inhibit the growth ob Bacillus natto.
社団法人日本生物工学会の論文
1959-09-15