Natto, and Other Products 457 



The bacterial flora of natto consists at first largely of 

 bacilli, but subsequently spherical forms become promi- 

 nent. 



Two rod-shaped organisms, isolated by Sawamura, 

 were found to change boiled soybeans into a product 

 similar to natto. One of these produced the character- 

 istics taste and aroma, but did not develop a strong 

 viscosity in the beans. The other organism was found to 

 possess a more pronounced ability to form mucilaginous 

 materials, but did not develop as desirable a taste and 

 aroma. The changes produced by these organisms in 

 the preparation of natto were shown to be due to en- 

 zymes secreted by them. 



Bacteria and agricultural products. Bacteria are 

 also concerned more or less intimately in the preparation 

 of other products of more or less remote agricultural 

 origin. Among these may be included tanned hides and 

 leather, and the various grades of fermented tobacco. 

 In case of the latter, the exact significance of the bac- 

 terial activities has not yet been definitely established. 



