Research
A longitudinal population‐based study of prothrombotic factors in elderly subjects with atrial fibrillation: the Rotterdam Study 1990–1999
https://www.sciencedirect.com/science/article/pii/S1538783622181663
Scientific Reports (2023)
Natto consumption suppresses atherosclerotic plaque progression in LDL receptor-deficient mice transplanted with iRFP-expressing hematopoietic cells.
https://www.nature.com/articles/s41598-023-48562-y
Natto: A medicinal and edible food with health function
https://www.sciencedirect.com/science/article/pii/S1674638423000564?via%3Dihub
Effects of Nattokinaise on blood pressure: a randomized, controlled trial
https://pubmed.ncbi.nlm.nih.gov/18971533
The Japanese Fermented Food Natto Inhibits Sucrose-dependent Biofilm Formation by Cariogenic Streptococci
https://cir.nii.ac.jp/crid/1390001204459517056
Biotechnology, Bioengineering and Applications of Bacillus Nattokinase
https://pubmed.ncbi.nlm.nih.gov/35883536
Isolating Bacillus subtilis and optimizing its fermentative medium for GABA and nattokinase production
https://www.tandfonline.com/doi/full/10.1080/19476337.2013.848472
Changes of Protein in Natto (a fermented soybean food) Affected by Fermenting Time
https://www.jstage.jst.go.jp/article/fstr/16/6/16_6_537/_pdf
Why does it matter?
Why does the change of protein Natto matter, for me its important primarily the longer fermentation does a couple of things that I am interested in , longer fermentation increases amino acid content, albeit it also does some other changes, primarily over too long it loses some of its Neba Neba, alongside more amonia smells become prominant, so for eating quality its not some thing i would recommend eating However leave it to even longer 72 hours a caramel smell, almost sweet, flavour that’s because of all of the energy has been consumed so now you do get this dark almost black, sticky smelly caramel flavour, which i couldn’t wait to try!!! Never again! but the components of this mix are exciting, well for me anyway, alongside it keeps better and longer, but not for eating by us… want to know more just ask?
johnfahy@nattok2.co.uk