Development of novel natto using legumes produced in Europe.

Natto is a traditional Japanese fermented product consisting of cooked soybeans fermented with var. natto. We assessed three different strains and investigated their impact on product quality aspects, such as microbial quality, textural quality (poly-γ-glutamate strand formation), free amino acids (FAA), and volatile organic compounds (VOCs), but also the vitamin K, K and B content, and presence of nattokinase.