PRODUCTION OF BACILLUS NATTO FROM BEAN CURD REFUSE AND PREPARATION OF PRODUCT CONTAINING PRODUCED BACTERIA

摘要

PURPOSE:To effectively utilize the resource of bean curd refuse, prevent the putrefaction of the refuse and obtain a bean curd refuse containing Bacillus natto and good for health by converting the indigestible protein of bean curd refuse to digestible protein and proliferating Bacillus natto in the refuse under controlled temperature condition. CONSTITUTION:Indigestible protein of bean curd refuse is converted to digestible protein and the temperature of the refuse is controlled to proliferate Bacillus natto. Concretely, the above process is carried out preferably by heat-treating a bean curd refuse until the indigestible protein is converted to digestible protein, cooling the refuse to 20 deg.C, proliferating Bacillus natto in the refuse at a temperature controlled to about 30 deg.C and lowering the temperature to about 20 deg.C to get Bacillus natto.