2024年9月10日 · Natto is a traditional food usually consumed at Japanese breakfast tables together with miso soup, fish and rice. The fermentation of natto accounts for many of its …

Natto are cooked soybeans that have been fermented with a bacterial strain called bacillus subtilis. It is a traditional Japanese dish and is characterized by its unique appearance – …

Soybean flowers are perfect (self-fertile) and cross pollination is almost non-existent, making saving seed easy. Allow pods to fully develop and dry on the plants. Note: If you are unfamiliar …

Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then letting them sit for an …

2019年2月6日 · In this review, we have summarized natto processing conditions, natto quality characteristics, seed traits involved in natto quality and their genetic variation, as well as the …

Our soybean breeders focus on developing food-grade soybeans, including natto, for a variety of growing areas in North America. With an eye for quality, we'll make sure your soybean size …

2014年6月15日 · Seed quality evaluation is essential to facilitate soybean breeding for natto production in the United States, where we have very limited information on seed chemical …

2021年5月3日 · Natto is a traditional Japanese food made from fermented soybeans. Fermentation breaks down the proteins in the soybean, making it easier to digest than whole …

At Tobolt Seed, we produce and supply the finest quality non-genetically modified (Non-GMO) soybeans. Our company has been providing soybeans to food manufacturers around the …

2024年11月1日 · Inoculating Bacillus natto and Bifidobacterium for fermentation could potentially lead to the development of a new nutrient-rich natto, coix seed natto, thereby enhancing the …