Questions on Mitoku Traditional Natto Spores

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• From gsdhallu at 1/19/13 2:27 PM
  • Could you please confirm if this is the same as bacillus natto bacteria powder or natto bacillus spores? Thanks.
  • The Natto spores are b. subtilis.
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• From Renee at 1/24/13 8:49 AM
  • After the 24 hour period, before I put the natto in the refrigerator, I seem to smell an ammonia smell??? How do we know if they are good?
  • In natto after the fermentation period, an ammonia smell is normal.
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• From Joshua at 2/22/13 7:02 PM
  • Is there any data regarding how long the spores will last if stored in the fridge or freezer? I see 6 months storage time listed, which I assume is at room temperature.
  • The Natto Spores will last 6 months in the refrigerator or freezer, 3-4 weeks at room temperature.
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• From Carmen at 4/1/13 9:58 PM
  • Hi with the nuclear disaster how do we know your product is safe? where are ingredients sourced. Where is it made?
    
    Regards carmen
  • Mitoku Co., Ltd. Export Division has been awarded ISO22000:2005 certification for Food Safety Management Systems. ISO22000 is an international standard based on the Hazard Analysis and Critical Control Point (HACCP) program, it provides systematic framework with defining food hazards, to control food quality and safety. ​
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• From Michael at 4/17/13 11:01 PM
  • After the fermentation process is completed how long can the Natto be kept at room temperature? I'd like to avoid refrigeration and freezing it if possible. Thank you.
  • Natto is only good for one week in the refrigerator, not more than a day or two at room temperature.
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• From tammy at 4/18/13 10:43 PM
  • It says to maintain the temperature to 100 degrees. Can I use a yogurt maker which maintains 110 degrees or is that too hot?
  • The natto culture will die if exposed to temperatures over 105 degrees, so if your yogurt maker maintains 110 degrees, it would be too hot.
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• From Karl at 4/18/13 11:23 PM
  • Can the natto starter be used for other beans (I want to use pintos)? Any reason I can't sprout them before steaming? Can I put the innoculated hot beans in a thermos to keep them warm during the culturing? Thanks
  • Black beans can be used instead of soybeans, and natto can also be made from azuki beans and kidney beans. Even sunflower seeds can be used efficiently. So pinto beans should be fine. However, Bacillus natto thrives best on soybeans. It appears that soybean's protein helps to produce nattokinase more efficiently.
    
    There is no reason you couldn't sprout the beans before cooking.
    
    It is recommended that the beans be cultured in a thin layer. A thermos would not allow the appropriate airflow.
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