Natto bacteria are usually (0.7-0.8)um × (2.0-3.0)um, Gram-positive. The protoplasm of cells grown on glucose agar stains evenly. The spores are oval or cylindrical, meso- or partial-mesosporium. Even if the spores are enlarged, they are not obvious. They have flagella and can move. The highest growth temperature is 45-55°C, and the lowest is 5-20°C. Spores are highly heat-resistant.

Efficacy

Spore-type Natto bacteria are beneficial bacteria with acid and heat resistance. The survival rate is 100% under gastric acid for four hours. It also has strong ability to inhibit pathogenic bacteria. Among various probiotics, it is one of the strains with the best environmental tolerance and can reach directly into the small intestine. After oral administration, it can change the ecology of human intestinal flora and help normalize the function of the digestive tract, so as to smooth defecation and maintain physiological and environmental protection in the body. . Produces acid, regulates intestinal flora, and enhances animal cell immune response. It can generate a variety of proteases (especially alkaline protease), glucoamylase, lipase, and amylase to degrade certain complex carbohydrates in plant feeds, thereby improving the feed conversion rate.

Uses

Natto can be produced using Natto bacteria. Because Natto bacteria are aerophilic bacteria, exposure to air is very important. When Natto bacteria reproduce by swallowing soybean protein, they produce numerous enzymes, nattokinase and vitamin K, which have miraculous medicinal effects and can treat the three highs (hyperglycemia, hypertension, and hyperlipidemia) and dissolve thrombosis. , and it can also produce the delicious taste of amino acids. The specific production is as follows: Home production, preservation and consumption of natto. The optimal validity period of nattokinase and other active substances in natto is 7 days. Changes in temperature and moisture can make it inactive, turning natto health food into delicious tempeh. Food has no effect, but in Japan, in order to get the best effect of natto, people make it at home or go to restaurants to taste fresh natto. The natto food currently sold on the market has lost most of its efficacy or is too expensive due to long-distance transportation, temperature changes, and long shelf life. Therefore, the most effective way at present is to imitate Japan and make it at home, which can satisfy the needs of ordinary people. demand, and can achieve the freshness of fresh natto and exert the best effect of natto.

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