PROBLEM TO BE SOLVED: To provide a method of producing bacillus Natto (fermented soybeans) and Natto for suppressing the effect of temperature irregularity in a Natto fermentation chamber.SOLUTION: The method of producing Natto prepares Natto which is inoculated with a low-temperature fermentation bacillus Natto which can perform natto fermentation by adapting to fermentation conditions of fermentation in a low temperature area in which the maximum atmosphere temperature is 36-38°C, and a high-temperature fermentation bacillus natto which can perform Natto fermentation by adapting to fermentation conditions of fermentation in a high temperature area in which the maximum atmosphere temperature is 46-47°C in a Natto fermentation chamber which is air-conditioned at a predetermined temperature, stores, arranges, and ferments the Natto in a Natto fermentation container arranged in a predetermined temperature area in the fermentation chamber. The Natto used in the production method, and a method for suppressing quality deterioration of bacillus natto are also provided. The method suppresses the quality deterioration of Natto due to temperature irregularity in the Natto fermentation chamber, and improves the working efficiency in the fermentation chamber and the productivity of the Natto.COPYRIGHT: (C)2013,JPO&INPIT【課題】納豆発酵室内における温度ムラの影響を抑制する納豆菌及び納豆の製造方法を提供する。【解決手段】所定の温度に空調される納豆発酵室において、最高雰囲気温度が36-38℃になる低温域の発酵の発酵条件にも適合して納豆発酵を行うことが可能な低温発酵納豆菌及び/又は最高雰囲気温度が46-47℃になる高温域の発酵の発酵条件にも適合して納豆発酵を行うことが可能な高温発酵納豆菌を接種した納豆を準備し、発酵室における所定の温度領域に配置される納豆発酵用コンテナに納豆を収容、配置し、発酵させることからなる納豆の製造方法、該製造方法で使用する新しい納豆菌株、及び納豆の品質低下抑制方法。【効果】納豆発酵室における温度ムラに起因する納豆の品質低下を抑制し、発酵室における作業効率の向上と納豆の生産性向上を実現する。【選択図】図1
