Posts Tagged ‘Health Benefits of Soy’
Soy Fermentation Product
Fermentation of Soy Products
There are many soy products are the result of fermentation, such as tempeh, natto, miso, shoyu.
Fermentation of Natto
Natto is a traditional Japanese food for over a thousand years. Natto are soybeans that are fermented by bacteria Bacullus subtilus natto. Natto has a smell of ammonia caused by fermentation des amino acids. During the fermentation of natto produced a viscous and sticky polymer (polyglutamic acid) that make Natto is very viscous. Because of this odor and appearance, natto is not as popular. During the fermentation of natto, Bacillus produces enzymes, vitamins, amino acids and other nutrients unique to natto. Some of the beneficial effects of natto include prevention of heart attacks, cancer, osteoporosis and intestinal infections. The bacteria Bacullus subtilus natto has a powerful enzyme that can dissolve blood clots.
Miso Fermentation
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