Teshkara Gudar
To all the adventurous palates out there! Here is a dish that not only is nutritional and a on the go snack but also a dish that will challenge your taste buds!
A traditional dish originating in Japan which has been adapted into many peoples food regimes because of its health benefits. Served with rice or eaten plain, this superfood is made by the process of fermentation. Modernized techniques, cook the soybeans and add the isolated Bacillus subtilis natto to start the fermentation process and is left for up to a day at a temperature of 40°C and is cooled in a refrigerator. Traditionally, the cooked soybean was wrapped in rice straw which had the bacteria already.
This bacterium gives natto it's slimy/stringy texture and strong smell as a result of the fermentation process and breaking down of compounds within the soybeans.
What makes Bacillus subtilis natto special?
Certain properties within this bacterium has shown to produce enzymes that have fibrinolytic activity, have potential in managing hypertension, protection against atherosclerosis (to name a few). Bacillus subtilis natto has the ability to improve the immune system by enhancing the growth of microbiota in the gut.
A basic visual of the traditional process of fermenting cooked/boiled soybeans.
Not only does the use of Bacillus subtilis natto benefit humans ,but this study shows it benefits animals too ,in particular, preweaning calves. The probiotic characteristics of B. subtilis natto (through direct feeding) improve growth and benefit the immune function of calves.
Based on research Bacillus subtilis natto does not produce toxins and does not exhibit haemolytic or lecithinase activity compared to other Bacillus species.
Bacillus subtilis natto can be harmful when ingested (natto) by people who may be hypersensitive to fermented soybean foods. They do not react to the bacterium itself but the natto allergen created during fermentation react with PGA also created during fermentation. This may cause late-onset of anaphylaxis.
