Science of Natto. Yuko Tajima

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Sherman Lang
5 years ago
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1 Science of Natto Erika Urushisaki Yuko Tajima Riko Kobayashi

2 Announcement Ⅰ To make a na6o with na6o we can buy at supermarket. Ⅱ To make a na6o with na6o bacilli we can buy at supermarket. Ⅲ To find differences in water content according to different condiaon. Ⅳ To make a na6o with not using na6o bacilli. Ⅴ To make a biodegradable plasac with na6o.

3 Purpose Making a original Koshi high school na6o.

4 What is natto Na6o is fermented soybeans. It is unique food in Japan and have terrible smell and sackiness. These days we can get them easily. Na6o is effecave for keeping beauaful skin and health.

5 Characteristics of the Natto bacilli. * Na6o s scienafic name is Bacillus subalis var. na6o. *It lives for more than 1 million years without nutrient source. *And it doesn t die even if it is boiled in 100 Celsius water. *Na6o can resistant to ultraviolet. It can withstand the vacuum.

6 How to make Natto with Natto we bought at store. 3. Strain the liquid with colander. 1. Boil the beans. 2. Retrieve the na6o in hot water. 6. Lower the temperature to 10 degrees Celsius. 5. Ferment them in 40 degrees Celsius for one day. 4. Applying a liquid to the stocked beans.

7 really sank.

8 Making natto by using natto bacilli. Miyagi bacilli Takahashi bacilli

9 Before After

10 The results and considerations

11 We could make na6o. BUT They were different from na6o which we usually eat. We thought the cause was difference in water condiaon.

12 Soy beans has different results We thought the cause was size of soybeans.

13 How to divide the size We divided them by gauging their weight. Large 0.36~ Medium 0.31~0.35 Small ~0.30

14 The difference has occurred in either steamed or boiled soybeans. Steamed soybeans got be6er texture.

15 The establishment of the way of making natto 1. Divide soybeans into large, medium, small size. 2. Put soybeans in water for a day. 3. Steam them in a pressure cooker for about 15 minutes. Transfer them to a container with a lid ferment. 5. Dust the na6o bacilli. 4. At that Ame, boil all the tools.

become white Became smaller Drying is less and no

16 Changes in the water content due to the difference in the conditions Stocked Steamed Dry and Wrinkled Has become white Became smaller Drying is less and no winkled Hasn t become white Is not changed the size so much

17 -4.05% -2.6% Stocked Steamed

18 To make Natto without using the Natto bacillis 1. Straw

19 ２.Dead grass

Especially, straw have a lot of Na6o bacilli, and straw made in Japan has about ten

20 In the first place, what is Natto bacilli?? Na6o bacilli is one of dead grass germs. Dead grass usually have Na6o bacilli. Especially, straw have a lot of Na6o bacilli, and straw made in Japan has about ten million Na6o bacilli. Therefore we could made Na6o with straw and dead grass. So we could make Na6o with straw and dead grass!!

21 3.Only beans But Na0o bacillis might be mixed in.

22 Make Biodegradable plastics with Natto What we need 50mL beaker 100mL beaker 200mL beaker glass rod SucAon bo6le Buchner funnel Filter paper universal ph test paper

24 consideration We can make best Na6o with na6o bacilli we bought at store. Steamed beans Na6o was small decrease of moisture than stocked one and it was good looking and good texture.

25 Future challenges Finding out why beans that only stocked without na6o bacilli became to na6o. DigiAzing and Graphed about texture and sackiness. Comparing each Na6o made from some kinds of beans. Doing water purificaaon on Na6o we made.

26 Thank you for your attention!!

Methods for Making Natto in North America

Methods for Making Natto in North America There are various methods for making natto, but the method here will focus on the one that uses natto bacteria (bacillus natto) for the people in Canada and the