The yogurt machine is only suitable for making yogurt, because the lactic acid bacteria in yogurt and the natto bacteria in natto have completely opposite growth characteristics. Lactobacillus in yogurt is anaerobic, the growth environment can not have oxygen, to seal fermentation. Natto bacteria are aerobic bacteria, growth needs to have enough oxygen, the fermentation process must be ventilated, but also have enough humidity. Yogurt bacteria growth temperature is 38 degrees below, natto bacteria optimal growth temperature is 40 degrees.

Most yogurt machines can only be simply heated, do not have a temperature control system, and the power is small, low temperature. Natto machines are not only required to have a heating and temperature control system, the key is that the air humidity must be maintained during the growth of natto and the fermentation chamber must be kept well oxygenated.

Red Marshal brand natto body machine, the first split-cup fermentation, according to the different fermentables, set the temperature and time, can make natto, yogurt, rice wine.