Abstract
Acetoin and 2, 3-butanediol were found to accumulate and reach a maximum in natto after 12h of fermentation (acetoin: 495mg/100g and 2, 3-butanediol: 748mg/100g on dryweight basis, respectively), after which these amounts decreased as a result of the action of microorganisms. Prior to this period, the level of citric acid, the major organic acid of soybeans, and glucose released from sucrose, decreased remarkably. Acetic acid increased gradually during the latter half of fermentation and showed irregular variations during storage (100-573mg/100g). Propionic acid was detected from the middle of fermentation and its increase was affected by storage temperature (8-57mg/100g). Three branched-chain fatty acids (iso-butyric, 2-methylbutyric, and 3-methylbutyric acids) were detected after 12h of fermentation and increased thereafter. During storage at 25°C, the contents of these acids were increased remarkably (iso-butyric: 313mg/100g, 2-methylbutyric: 373mg/100g and 3-methylbutyric: 131mg/100g, over 15 days, respectively). However no such change was observed during storage at 5°C or 15°C.
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