Method for producing natto containing lactic acid bacteria
AssigneeKabushiki Kaisha Naruse Fermentation Laboratory
InventorsKintaro Naruse, Wataru Naruse
Life of this patent
Estimating the term…
Abstract
By growing Bacillus natto and lactic acid bacteria on steamed soybeans in the presence of triturated mushroom and carbon sources for the cultivation of lactic acid bateria, there is obtained a fermentation food of soybeans grown with both live bacteria. As compared with soybeans grown with Bacillus natto alone ("Natto"), the present fermentation food lacks objectionable off-flavor or an ammonia odor and keeps its quality unchanged for a longer period.
Claims14
A method for producing natto containing lactic acid bacteria, which comprises growing Bacillus natto and lactic acid bacteria on steamed soybeans in the presence of a nutritive medium containing a homogenized aqueous mushroom suspension.
Dependencies are inferred from the claim text.