Natto characteristics as affected by steaming time, Bacillus strain, and fermentation time

Journal of Food Science

Volumn 66, Issue 1, 2001, Pages 167-173

  Wei, Q ^a   Wolf Hall, C ^a   Chang, K C ^a,b  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b NDSU   (United States)

Author keywords

Bacillus subtilis (natto); Fermentation; Natto quality; Processing; Soybean

Indexed keywords

BACILLUS NATTO; CHEMICAL AND PHYSICAL PROPERTIES; FERMENTATION KINETICS; FERMENTED PRODUCT; GENETIC STRAIN; HEAT TREATMENT; INOCULATION; ROOM TEMPERATURE; SOYBEAN; VISCOSITY;

BACILLUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 0035076421     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15601.x     Document Type: Article

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