Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation

  title={Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation},
  author={S. Kada and Masahiro Yabusaki and T. Kaga and H. Ashida and K. Yoshida},
  journal={Bioscience, Biotechnology, and Biochemistry},
  pages={1869 - 1876}
  • S. Kada, Masahiro Yabusaki, +2 authors K. Yoshida
  • Published 2008
  • Biology, Medicine
  • Bioscience, Biotechnology, and Biochemistry
  • Natto is a traditional Japanese food made from soybeans fermented by strains of Bacillus subtilis natto. It gives off a strong ammonia smell during secondary fermentation, and the biochemical basis for this ammonia production was investigated in this study. When natto was fermented by strain r22, ammonia production was shown to involve degradation of soybean proteins releasing amino acids, and only the glutamate contained in the natto obviously decreased, while the other amino acids increased… CONTINUE READING
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