Bacillus natto, also known as Bacillus natto, belongs to Bacillus subtilis natto subspecies (Gram-positive bacteria, aerobic, spore-producing, easy to form chains.
Bacillus natto is produced from natto, which is a kind of food made by Japanese people wrapping cooked soybeans with straw and fermenting at 40℃.
Bacillus natto, usually (0.7-0.8)um×(2.0-3.0)um, is gram-positive. The protoplasm of cells grown in glucose agar was stained evenly. Spores are oval or columnar, medium or medium in size. Even if the cysts are enlarged, they are not significant, flagellated and movable. The highest growth temperature is 45-55℃ and the lowest is 5-20℃. Spores have strong heat resistance.
Natto can be made from Bacillus natto. Because Bacillus natto is aerobic, it is very important to contact the air. When Bacillus natto reproduces by devouring soybean protein, it produces countless enzymes nattokinase and vitamin K, which has magical effects, and can treat three highs (hyperglycemia, hypertension and hyperlipidemia), dissolve thrombus and produce delicious amino acids. The specific production is as follows:
Domestic production, preservation and consumption of natto
The best effective period of nattokinase and other active substances in natto is 7 days, which can be inactivated by the change of temperature and moisture, making natto health food a delicious food of fermented soybean without any influence. But in Japan, in order to give full play to the best effect of natto, fresh natto is made at home or tasted in restaurants. The natto food sold in the market has lost most of its efficacy because of long-distance transportation, temperature change, long shelf life and other reasons, or the price is too high, so the most effective way is to imitate Japan and make it at home, which can not only meet the needs of ordinary people, but also achieve the freshness of fresh natto and give full play to its best efficacy. To find the strain, click the natto strain.