The test studied on the methods of producing natto by means of microbial fermentation, and the conditions of natto productive technology was optimized. Through injecting Bacillus natto into cooked soybeans, which was extracted from natto, and studied on the factors of fermentation temperature, fermentation time and ripened time, which influenced natto's quality. With single factor test and orthogonal test, the optimal condition for natto were as follows: fermentation temperature was 35 ℃; fermentation time was 24 h and ripened time was 24 h. Then, the content of moisture, amino acid and mucoitin the natto were 61.8%, 19.34% and 5.08%, respectively, and it had better taste.%采用微生物发酵法生产纳豆,并对纳豆的生产工艺条件进行优化研究.将从纳豆中提取出的纳豆芽孢杆菌接到蒸煮大豆中,对影响纳豆品质的发酵温度、发酵时间和后熟时间等因素进行考察,通过单因素与正交试验,确定了最优工艺条件:发酵温度35℃、发酵时间24h、后熟时间为24h.此时,水分、蛋白质及粘多糖含量分别为61.8%,19.34%和5.08%,得到纳豆的口味最佳.
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