nattō

nattō

4,50 

Préparation japonaise de fèves de soja entières fermentées  par  Bacillus subtilis var. natto (voir nattokinase et vitamine K2).

Un produit similaire existe dans l’est du massif himalayen où on parle de kinema (Népal, hauts du Darjeeling, Sikkim, et sud Bhoutan), hawaijar (Manipur), tungrymbai (Meghalaya), bekang (Mizoram), axone (Nagaland), et peruyaan (Arunachal).

Vous trouverez également Chongkukjang en Corée, le Pepok au Myanmar et le Sieng au Cambodge et au Laos.

Séché en couches minces on obtient un produit équivalent au thua-nao kap de la province de Mae Hong Son et des provinces environnantes (Nord-Thaïlande), une excellente alternative végétarienne à la pâte de crevettes fermentée.

Whole soybeans fermented Japanese style by Bacillus subtilis var. natto (see nattokwinase and vitamin K2). 
A similar product exists in the eastern himalayas Nepal and India (Sikkim, Darjeeling) and in Bhutan, where it is known as kinema (Nepal, Darjeeling hills, Sikkim, and south Bhutan), hawaijar (Manipur), tungrymbai (Meghalaya), bekang (Mizoram), axone (Nagaland), and peruyaan (Arunachal)You’ll also find Chongkukjang in Korea, Pepok in Myanmar and Sieng in Cambodia, and Laos.Dried in thin layers, the result is a product equivalent to thua-nao kap from Mae Hong Son province and surroundings ones (Thailand), an excellent vegetarian alternative to fermented shrimp paste, which predates it.
environ 150 g (3-4 portions)
soit 30 € / kg
about 150 g (3-4 portions)
or 30 € / kg
pour le kinema, veuillez-nous consulter.
Nous sommes en mesure de vous proposer d’autres nattō sur demande: hikiwari, hoshi-natto, etc…demandez et soyez patients s’il vous plaît.
for kinema, please contact us.
We are able to offer other nattō(s) on request: hikiwari, hoshi-natto, etc…just ask, and be patient.
A consommer dans la semaine qui suit la production, puis congeler par portion de 50g.
Passé ce délais il va se développer et vous amener ailleurs.
To be eaten within a week following its production, Then make 50 g portions and freezes. Thaw at 4°C.
Passed that point, it will develop and may take you elsewhere.

 

Disponible sur commande

Description

Le nattō est une préparation japonaise à base de soja ou d’une autre légumineuse (lentilles, pois chiches…) fermentée plusieurs jours à l’aide d’une bactérie: Bacillus subtilis var. natto.

Il en résulte des graines de soja collantes recouvertes d’un épais mucilage blanc brunâtre et odorant. De plus, ce super-aliment japonais a un aspect bizarre pour les occidentaux que tout le monde ne peut pas apprécier.

Nattō is a Japanese preparation based on soy or another legume (lentils, chickpeas…) fermented for several days using a bacterium: Bacillus subtilis var. natto.

The result is sticky and soybeans covered with thick brownish-white mucilage and a strange odor. Moreover, this Japanese superfood has an unpleasant appeal for and a texture that not everyone can develop.

Mais pourquoi donc manger quelque chose de si bizarre…?
Parce que c’est bon…
Parce que c’est beau…
But why eat something so weird…?
Because it’s good…
Because it’s beautiful…
 

Bacillus subtilis, phase de colonisation / colonisation phase

 

From Fang & al. (2023)

Adapté de Fang & al. (2023) par DJE designs

Quelques pistes de recherche – A few research leads

Afzaal, M., Saeed, F., Islam, F., Ateeq, H., Asghar, A., Shah, Y. A., Ofoedu, C. E., & Chacha, J. S. (2022). Nutritional health perspective of natto: A critical review. Biochemistry Research International, 2022, 1–9. https://doi.org/10.1155/2022/5863887

Chettri, R., & Tamang, J. P. (2014). Functional Properties o fTungrymbai and Bekang, naturally fermented soybean foods of North East India. International Journal of Fermented Foods, 3(1), 87. https://doi.org/10.5958/2321-712x.2014.01311.8

Chukeatirote, E. (2015). Thua nao: Thai fermented soybean. Journal of Ethnic Foods, 2(3), 115–118. https://doi.org/10.1016/j.jef.2015.08.004

Chukeatirote, E., Dajanta, K., & Apichartsrangkoon, A. (2012). Thua Nao. In Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition (pp. 131–138). CRC Press. http://dx.doi.org/10.1201/b12055-10

Chukeatirote, E., Phongtang, W., Kim, J., Jo, A., Jung, L.-S., & Ahn, J. (2018). Significance of bacteriophages in fermented soybeans: A review. Biomolecular Concepts, 9(1), 131–142. https://doi.org/10.1515/bmc-2018-0012

Fang, M., Yuan, B., Wang, M., Liu, J., & Wang, Z. (2023). Nattokinase: Insights into biological activity, therapeutic applications, and the influence of microbial fermentation. Fermentation, 9(11), 950. https://doi.org/10.3390/fermentation9110950

Future of alkaline-fermented foods for traditional markets. (2014). In Handbook of Indigenous Foods Involving Alkaline Fermentation (pp. 588–591). CRC Press. http://dx.doi.org/10.1201/b17195-14

Geleijnse, J. M., Vermeer, C., Grobbee, D. E., Schurgers, L. J., Knapen, M. H. J., van der Meer, I. M., Hofman, A., & Witteman, J. C. M. (2004). Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: The Rotterdam study. The Journal of Nutrition, 134(11), 3100–3105. https://doi.org/10.1093/jn/134.11.3100

Gopikrishna, T., Suresh Kumar, H. K., Perumal, K., & Elangovan, E. (2021). Impact of Bacillus in fermented soybean foods on human health. Annals of Microbiology, 71(1). https://doi.org/10.1186/s13213-021-01641-9

Goto, A., & Kunioka, M. (1992). Biosynthesis and Hydrolysis of Poly(γ-glutamic acid) fromBacillus subtilisIF03335. Bioscience, Biotechnology, and Biochemistry, 56(7), 1031–1035. https://doi.org/10.1271/bbb.56.1031

Handbook of fermented functional foods (pp. 267–290). (2008b). CRC Press. http://dx.doi.org/10.1201/9781420053289

Harmayani, E., Anal, A. K., Wichienchot, S., Bhat, R., Gardjito, M., Santoso, U., Siripongvutikorn, S., Puripaatanavong, J., & Payyappallimana, U. (2019). Healthy food traditions of Asia: Exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal. Journal of Ethnic Foods, 6(1). https://doi.org/10.1186/s42779-019-0002-x

Hashimoto, T., Yahiro, T., Khan, S., Kimitsuki, K., Hiramatsu, K., & Nishizono, A. (2023). Bacillus subtilis Bacteremia from Gastrointestinal Perforation after Natto Ingestion, Japan. Emerging Infectious Diseases, 29(10). https://doi.org/10.3201/eid2910.230084

Homma, K., Wakana, N., Suzuki, Y., Nukui, M., Daimatsu, T., Tanaka, E., Tanaka, K., Koga, Y., Nakajima, Y., & Nakazawa, H. (2006). Treatment of natto, a fermented soybean preparation, to prevent excessive plasma vitamin K concentrations in patients taking warfarin. Journal of Nutritional Science and Vitaminology, 52(5), 297–301. https://doi.org/10.3177/jnsv.52.297

Juanola-Falgarona, M., Salas-Salvadó, J., Martínez-González, M. Á., Corella, D., Estruch, R., Ros, E., Fitó, M., Arós, F., Gómez-Gracia, E., Fiol, M., Lapetra, J., Basora, J., Lamuela-Raventós, R. M., Serra-Majem, L., Pintó, X., Muñoz, M. Á., Ruiz-Gutiérrez, V., Fernández-Ballart, J., & Bulló, M. (2014). Dietary intake of vitamin K is inversely associated with mortality risk. The Journal of Nutrition, 144(5), 743–750. https://doi.org/10.3945/jn.113.187740   Erratum for Juanola-Falgarona et al. https://doi.org/10.3945/jn.115.228361

Kada, S., Yabusaki, M., Kaga, T., Ashida, H., & Yoshida, K. (2008). Identification of two major ammonia-releasing reactions involved in secondary natto fermentation. Bioscience, Biotechnology, and Biochemistry, 72(7), 1869–1876. https://doi.org/10.1271/bbb.80129

Kozioł-Kozakowska, A., & Maresz, K. (2022). The impact of vitamin K2 (menaquionones) in children’s health and diseases: A review of the literature. Children, 9(1), 78. https://doi.org/10.3390/children9010078

Kubo, Y., Noguchi, T., & Kimura, K. (2021). Storage temperature and quality changes of natto. Food Science and Technology Research, 27(3), 497–504. https://doi.org/10.3136/fstr.27.497

Lan, G., Li, C., He, L., Zeng, X., & Zhu, Q. (2020). Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto. Journal of Food Science and Technology, 57(12), 4414–4423. https://doi.org/10.1007/s13197-020-04478-3

Liu, Y., Han, Y., Cao, L., Wang, X., & Dou, S. (2021). Analysis of main components and prospects of natto. Advances in Enzyme Research, 09(01), 1–9. https://doi.org/10.4236/aer.2021.91001

Milner, M., & Makise, K. (2002). Natto and its active ingredient nattokinase: A potent and safe thrombolytic agent. Alternative and Complementary Therapies, 8(3), 157–164. https://doi.org/10.1089/107628002760091001

Nagai, T., & Yamasaki, F. (2009). Bacillus subtilis (natto) Bacteriophages Isolated in Japan. Food Science and Technology Research, 15(3), 293–298. https://doi.org/10.3136/fstr.15.293

Nagata, C., Wada, K., Tamura, T., Konishi, K., Goto, Y., Koda, S., Kawachi, T., Tsuji, M., & Nakamura, K. (2017). Dietary soy and natto intake and cardiovascular disease mortality in Japanese adults: The Takayama study. The American Journal of Clinical Nutrition, 105(2), 426–431. https://doi.org/10.3945/ajcn.116.137281

Shahzad, R., Shehzad, A., Bilal, S., & Lee, I.-J. (2020). Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean. Molecules, 25(10), 2346. https://doi.org/10.3390/molecules25102346

Shrestha, A. K., Dahal, N. R., & Ndungutse, V. (2013). Bacillus fermentation of soybean: A review. Journal of Food Science and Technology Nepal, Vol.6, 1–9. https://doi.org/10.3126/jfstn.v6i0.8252

Sumi, H., Ikeda, S., & Ohsugi, T. (2009). Increasing the production of nattokinase and vitamin K2 in natto with dipicolinic acid. The Open Food Science Journal, 3(1), 10–14. https://doi.org/10.2174/1874256400903010010

Suriyanoi, K., Chumpurat, P., Beamon, R. A., Suvegoon, W., Suksai, U., & Chukeatirote, E. (2018). Microbiological quality of commercial Thua Nao, a Thai fermented soybean product. Pharmaceutical Sciences Asia, 45(4), 231–235. https://doi.org/10.29090/psa.2018.04.017.0061

Tamang, J. P., Kharnaior, P., Pariyar, P., Thapa, N., Lar, N., Win, K. S., Mar, A., & Nyo, N. (2021). Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar. PLOS ONE, 16(12), e0260777. https://doi.org/10.1371/journal.pone.0260777

Wang, C., Chen, J., Tian, W., Han, Y., Xu, X., Ren, T., Tian, C., & Chen, C. (2023). Natto: A medicinal and edible food with health function. Chinese Herbal Medicines, 15(3), 349–359. https://doi.org/10.1016/j.chmed.2023.02.005

Wang, Y., Xiang, F., Zhang, Z., Hou, Q., & Guo, Z. (2021). Characterization of bacterial community and flavor differences of different types of Douchi. Food Science & Nutrition, 9(7), 3460–3469. https://doi.org/10.1002/fsn3.2280

Wei, Q., Wolf‐Hall, C., & Chang, K. C. (2001). Natto characteristics as affected by steaming time, bacillus strain, and fermentation time. Journal of Food Science, 66(1), 167–173. https://doi.org/10.1111/j.1365-2621.2001.tb15601.x

Yang, Y., Lan, G., Tian, X., He, L., Li, C., Zeng, X., & Wang, X. (2021). Effect of fermentation parameters on natto and its thrombolytic property. Foods, 10(11), 2547. https://doi.org/10.3390/foods10112547

Ying-ying Ma, Qing-bin Liu, Xiao-qing Zhou & Jian-gang Yang (2015). Optimization and preservation of Natto manufacturing technique. Advances in Applied Science Research, 2015, 6(7):130-136, Pelagia Research Library. Retrieved November 29, 2023, from https://www.primescholars.com/articles/optimization-and-preservation-of-natto-manufacturing-technique.pdf

Yuan, L., Liangqi, C., Xiyu, T., & Jinyao, L. (2022). Biotechnology, bioengineering and applications of bacillus nattokinase. Biomolecules, 12(7), 980. https://doi.org/10.3390/biom12070980

 

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