DOI: 10.17265/2159-5828/2012.09.009
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Yasuhiro Inatsu, Yukie Hosotani, Chiraporn Ananchaipattana, Md Mahfuzul Hoque, Kong Thong

Abstract: A variety of fermented soybean foods produced in Southeast and East Asia are used for common seasoning. Some of them are fermented without salt and sun-dried for long-term preservation and other are eaten in raw. Unlike Japanese fermented soybeans of the non-salted type (natto), which are fermented using a pure starter strain of Bacillus (B.) subtilis, naturally occurring microorganisms or seeds (a portion of the product) are used to produce fermented soybeans in other Asian countries. Some B. subtilis strains…

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