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Natto Enzymatics (in short……)

During Natto Fermentation we have a strong Extracellular Enzymatic Secretion. The enzymatic pool is constituted mainly by:

Levansucrase; Protease; Amylase; Phytase; Gamma-glutamyltranspeptidase (GTP).

The result of the enzymes works is:

a) Production of the viscous material (by Levansucrase e GTP); b) Production of volatile components (Flavour & Aroma by Protease); c) Disappear of Phytic Acid and transformation into inorganic phosphourus (by Phytase);

Further:

d) Fatty Acids profile and Fibers content remain unchanged; e) Soluble carbohydrates disappear as a consequence of B. Subtilis fueling;

and

f) High Amount of VitK2 (involved in the bones health) is produced as by-product of B.Subtilis metabolism.

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