Natto - a good source of SBO's? 
finallyfaith
18 y
8,388
natto is a fermented japanese food product. its made from fermented soy beans and uses a bacteria known as natto bacillus. according the wikipedia, natto bacillus is a strain of bacillus subtilis, which is classified as an SBO. here is the article
http://en.wikipedia.org/wiki/Bacillus_subtilis
here is an article on natto.
http://en.wikipedia.org/wiki/Natto
here is a much shorter article on natto.
http://japanesefood.about.com/od/bean/a/natto.htm
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- Do you think the bacteria survive be... finallyfaith
18 y
8,002
MoreThis is a reply to # 734,005i found some natto at my local japanese grocer, however it is frozen. i wonder, does anyone have any opinions on whether or not the beneficial bacteria can survive being frozen? my guess is yes, but i couldn't really say. the grocer said it comes from Japan already frozen.
- Re: Do you think the bacteria surviv... bkrisp
18 y
8,073
MoreThis is a reply to # 734,016I say if they could've survived the ice ages, they could make it through a temporary freeze. :)
- Re: Do you think the bacteria surviv... finallyfaith
18 y
7,882
This is a reply to # 734,044good point, maybe i will ask this on the ask curezone forum to see what others think.
- Re: Do you think the bacteria surviv... finallyfaith
18 y
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- Re: Do you think the bacteria surviv... Qwer
18 y
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This is a reply to # 734,016I have no idea of the exact percentage, but it might be that 10% survived the freezing while the other 90% exploded when the water inside them began to form ice crystals!
- Re: Do you think the bacteria surviv... finallyfaith
18 y
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- The point is: They still survive and... schlüggell
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- Re: The point is: They still survive... Qwer
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- Tell me more then... schlüggell
18 y
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This is a reply to # 734,559I've eaten Natto in Japan fresh/frozen and in US - how it acts and tastes is the same. The low-freezing point of common freezers does not Kill the bacteria..,
- Re: Tell me more then... finallyfaith
18 y
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This is a reply to # 734,858okay great, a personal experience, thats awesome, thanks. i will get some today.
- Re: Tell me more then... Qwer
18 y
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This is a reply to # 734,858I still doubt that freezers are not cold enough to kill a large percentage of bacterias. Bacterias frozen in labs will be frozen in something different than water. It probably totally depend of the species...
But if they die, I don't think they will regrow. That would be like adding a bacterial culture to pasteurized sauerkraut to make it a probiotic food again. That's unlike getting unfermented meat out of the freezer.
Anyway, the bacterias themselves might be much less important than the substances they've created in the natto.
Domo- Re: Tell me more then... Qwer
18 y
8,111
This is a reply to # 735,269Ok, I just read that the Bacillus natto involved in natto production form spores when the natto is aged at 0 degrees C. So I guess they are well adapted to cold.
- interesting, where did you read that... finallyfaith
18 y
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- Re: interesting, where did you read ... Qwer
18 y
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This is a reply to # 735,451http://en.wikipedia.org/wiki/Natto
http://en.wikipedia.org/wiki/Bacillus_natto
On the second page, it is said that natto is a subspecies of Bacillus subtilis.
- Re: interesting, where did you read ... Qwer
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- interesting, where did you read that... finallyfaith
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- Re: Tell me more then... Qwer
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- Re: Tell me more then... finallyfaith
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- Tell me more then... schlüggell
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- Re: The point is: They still survive... Qwer
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- The point is: They still survive and... schlüggell
18 y
7,898
- Re: Do you think the bacteria surviv... finallyfaith
18 y
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- This article says they do survive finallyfaith
18 y
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- Re: This article says they do surviv... loveathome24
18 y
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This is a reply to # 734,146I still think that making your own at home would be far superior. (Just like the fresh home made yogurt is way more potent than the stuff that has been sitting on the shelves for 2 or 3 weeks.) The question is: how much time and expense would you have to go through to do this. I found out that they actually sell supplements based on this food. I don't know exactly what health issues that they are supposed to address, but I would like to find out if it would be practical to make this stuff at home.
- Re: This article says they do surviv... finallyfaith
18 y
7,936
This is a reply to # 734,194yes, i don't see why you coulnd't. i mean you can ferment these SBO products. i have thought about adding some SBO's to my homemade kefir and seeing what happens. i think i will give it a try. although magnolia says that sometimes the different strains of bacteria cancel each other out, so you never really know lest you try. should be an interesting experiment anyway.
but the reason i am interested in the natto is that it costs $1.89!! i could keep that in the freezer and eat it when i am low on other forms of SBO's, ya know?
- Re: This article says they do surviv... finallyfaith
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- Re: This article says they do surviv... loveathome24
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- Re: Do you think the bacteria surviv... bkrisp
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- Do you think the bacteria survive be... finallyfaith
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