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《Soybean Science》 2007-01
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DEVELOPMENT OF NATTO FOOD

OUYANG-Lian,LI Man,XU Er-ni,ZHENG Hui(Life and Science College of Nanchang University,Nanchang 330047)  
Natto could dissolve the thrombus,resist the tumour,help digestion and prevent osteoporosis,but it gave out the odour of ammonia,dimmed colour,etc.In order to develop new types of Natto food suitable to Chinese taste,the experiments used soybean,through the fermentation of bacteria and flavour,then determined: soybean immersed 24 hours,inoculated corybacterium Natto 4%,added to salt and sugar 1∶2,ferment 40 hours.
【Fund】: 江西省教育厅资助项目
【CateGory Index】: TS214.2
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