(壊す)
(タンパク質)
B
substance. // The natto bacilli break down the protein in the soybeans and
(含有量)
7² 73
increase their content of glutamic acid, a source of umami; / that is why natto.
ne f
has so much flavor // The natto bacilli / also keep putrefactive bacteria
226-14
XX
さらに)
1.54%
check, / so natto keeps well. Furthermore, / natto contains 1.5 times as much
(545)
(608)
H
