Development of New Itohiki-Natto and Odor of Natto Type Foods

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  • 新規糸引納豆の開発と納豆類のにおい

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Domestic availability of industrial-grade Bacillus subtilis (natto) is limited to only three varieties of those suited for automated Itohiki-natto production, and scarcity of varieties of strains is causing difficulties in development of new varieties of Itohiki-natto. For that reason, we have been involved in research in distribution of Bacillus subtilis (natto) in the regions of Southeast Asian where the bacteria are in wide distribution. Available natto preparations include Chinese Douchi and Korean Chungkuk-Jang. In this connection, we have collected Douchi, isolated a new variety of the bacteria, and manufactured new Itohiki-natto. As the result, we have discovered Bacillus subtilis (natto) KFP843, which is expected to be capable of producing a new, soft variety of Itohiki-natto. We expect that this product may win a place in the diet of the aged who are experiencing difficulties in mastication or mastication and deglutition. In capillary gas chromatographic analysis of the marketed and Chungkuk-Jang smell, we have obtained 112 peaks. By means of GC-sniffing, we have identified ten compounds as the principal smell substances. Seven of the substances so identified are included among the constituents of the smell of the new, soft Itohiki-natto and further identified by means of microsolid-phase technique is some differences in concentrations of principal constituents among the marketed varieties.

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