Is natto a bean drum What is the difference between natto and tempeh?

The difference between natto and tempeh:

1. Natto is a soy product made from soybeans that have been fermented by natto bacteria (Bacillus subtilis). Natto has a distinctive taste and odor, much like rotting food.

2. Tempeh is made from soybeans or soybeans by using Trichoderma, Aspergillus or bacterial protease to break down soy protein. When a certain concentration is reached, salt, wine and dry are added to inhibit the enzyme activity and slow down the fermentation process. In China south of the Yangtze River, tempeh is often used as a condiment.

3. Molds in China include Rhizoctonia solani, Aspergillus oryzae, and Trichoderma reesei. Bacterial fermentation of soy sauce is a food with a unique flavor and special features, and it has a strong proteolytic effect. The bacteria used to make natto in Japan is also Bacillus subtilis.

4. tempeh in the fermentation process, microbial protease to make raw materials of soy protein hydrolysis, fermentation and maturation, will make the content of water-soluble nitrogen increases, the hardness of soybeans decreased, protease easier access to the hydrolysis of proteins to produce a series of intermediates, such as peptone, peptides, amino acids, such as low molecular weight proteins eaten, no longer can not be directly for the intestinal mucosa absorption and digestion.

Expanded Information:

Natto , originating in ancient China , has been made since the Qin and Han dynasties (221 B.C. - 220 A.D.) and is made from soybeans by fermentation of the bacterium natto ( Bacillus subtilis) fermentation made of soy products, viscous, smelly, slightly sweet taste, not only retains the nutritional value of soybeans, rich in vitamin K2, to improve the digestive absorption rate of proteins, but more importantly, the fermentation process produces a variety of physiologically active substances, with the dissolution of fibrous proteins in the body and other regulating physiological functions of the health effect.

Tempeh is a traditional Chinese specialty fermented soybean seasoning. Black beans or soybeans as the main raw material, the use of Trichoderma, Aspergillus or bacterial protease, decomposition of soybean protein, to a certain extent, add salt, wine, drying and other methods to inhibit the enzyme's vitality, to slow down the fermentation process and made.

There are more types of tempeh, according to the processing of raw materials are divided into black tempeh and yellow tempeh, according to the taste can be divided into salted tempeh and light tempeh dry tempeh, water tempeh.

References

Baidu Encyclopedia_Natto

Baidu Encyclopedia_Tempeh