The real relationship between Bacillus natto and natto machine?

Why can't natto machine make good natto? The main reason is temperature control. Looking at all the natto machine in the market, basically the temperature control is constant at 40-42℃, which is really a big joke. I tell you here that no natto factory only uses 40℃ to ferment natto, which is impossible to make qualified natto. Sometimes I wonder why so many brands of natto machine on the market are not controlled at 40-42℃. Is there no designer who really understands natto fermentation technology? In fact, in terms of production cost, the cost is not high at all and the technology is relatively mature. Therefore, it can be concluded that natto machine manufacturers in the market really don't have a professional natto fermentor in designing natto machine. I just found the business opportunity in natto machine, and then everyone else was at 40℃, so I designed it. There is no consideration from the perspective of science and responsibility to users at all, but it is not advisable to blindly pursue the greatest interests! Why can't natto machine make good natto? The second reason is the design of fermentation container. I found that many brands of natto machine didn't change much in fermentation containers, either big boxes or small cups. It doesn't matter, the key is how to control the ventilation and moisture retention of natto fermentation container. Some even the whole fermentation machine is shut down. I feel very strange after reading it. For example, how can a person breathe if you don't give him air when he is locked in a closed space? Bacillus natto is an aerobic microorganism, which needs a lot of oxygen for its growth and reproduction, but some natto machine or natto fermentation containers are airtight. How can we keep it alive and ferment natto for consumers? This is obviously impossible.

Why can't natto machine make good natto? The third reason is raw soybean. Many friends of Natto reacted that they could make it with soybeans given by natto machine, but they couldn't make it with their own soybeans next time, and they couldn't make it for more than a dozen times in a row, either with less mucus or no mucus, or the mucus was easy to break after being pulled out. However, what friends can do is to doubt every link. However, I tell you here that not every kind of soybean can make natto, and soybeans that make natto must have a certain proportion of carbohydrates.

Why can't natto machine make good natto? The fourth reason is phage. Many friends of natto will encounter such a situation: natto is fermented and has a lot of mucus, but after stirring, it is left standing, and the bonding is thin or even absent, and the drawing is short and easy to break. In this case, many people do not know how to solve it, and even lose confidence in making natto. I'm here to tell you that if this happens repeatedly, it may be that your strains, fermentation containers and fermentation machines are polluted. What should I do? Consult natto machine manufacturers, which is the way most consumers choose, but as mentioned earlier, the technical level of manufacturers is simply not enough to solve such professional problems.

Why can't natto machine make good natto? The fifth reason is improper operation and careless hygiene. However, I'm here to tell you that natto is not done well, and you can't blame it for that. Moreover, in many cases, friends of natto can't make a good natto, and all the responsibilities are borne by themselves, while natto machine manufacturers are completely clear from the phrase "improper operation and careless hygiene". In fact, no family environment can meet the environmental protection requirements of industrialized production of natto, but here you can definitely tell friends of natto that you can make good natto even at home!