What is Natto?

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Reactions Science Videos | September 24, 2018

It’s a much-loved, protein-packed Japanese food standby. It’s also made of slimy, stinky soybeans. By popular request, this week Reactions is all about the chemistry of natto.


Sources:

Bamforth CW and Ward RE (ed.) (2014). The Oxford handbook of food fermentations, pp. 584-585. Oxford, UK: Oxford University Press.

Obsessed: Getting Funky With Natto

Miso & Natto

History of Natto and Its Relatives (1405-2012)

Natto

About Natto

Inhibitory Effect of Natto, A Kind of Fermented Soybeans, on LDL Oxidation in Vitro

Nattokinase Atherothrombotic Prevention Study (NAPS)

Nattokinase: A Promising Alternative in Prevention and Treatment of Cardiovascular Diseases

Amyloid-Degrading Ability of Nattokinase from Bacillus subtilis Natto

Vitamin K2 regulation of bone homeostasis is mediated by the steroid and xenobiotic receptor SXR

Spores of Bacillus subtilis: their resistance to and killing by radiation, heat and chemicals

Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.

Produced by the American Chemical Society.

 

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