Problem-Solving Exercise for Undergraduate Students Involving the Japanese Fermented Food Natto

Natto is a traditional Japanese food made from soybeans fermented by Bacillus subtilis natto. Because natto is high in protein and contains healthful bacteria, dieticians and producers have campaigned for higher consumption of natto in areas such as Kansai, where our university is located. One of th...

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Autores principales:	Yoko Yoshiyama, Jun Shima, Toru Fushiki
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2019
Materias:	Special aspects of education LC8-6691 Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/3bb5b07c72c54c6f832b6c62294e5bb1
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spelling	oai:doaj.org-article:3bb5b07c72c54c6f832b6c62294e5bb12021-11-15T15:04:15ZProblem-Solving Exercise for Undergraduate Students Involving the Japanese Fermented Food Natto10.1128/jmbe.v20i1.16141935-78851935-7877https://doaj.org/article/3bb5b07c72c54c6f832b6c62294e5bb12019-01-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/jmbe.v20i1.1614https://doaj.org/toc/1935-7877https://doaj.org/toc/1935-7885Natto is a traditional Japanese food made from soybeans fermented by Bacillus subtilis natto. Because natto is high in protein and contains healthful bacteria, dieticians and producers have campaigned for higher consumption of natto in areas such as Kansai, where our university is located. One of the reasons for the low consumption of natto is its distinctive flavor. As a problem-solving exercise, undergraduate students attempted to make natto more marketable. Students set a goal of modifying natto flavor by adding spices to achieve flavors deemed palatable by organoleptic tests. During the exercise, they noticed that lemongrass, Cymbopogon citratus, had a flavor-masking ability that reduced the intensity of natto flavor, and they finally determined that it was a useful food additive to make natto marketable. The exercise was an active learning process that effectively induced voluntary student effort of to solve problems originating from microorganisms.[Graphic: see text]Yoko YoshiyamaJun ShimaToru FushikiAmerican Society for MicrobiologyarticleSpecial aspects of educationLC8-6691Biology (General)QH301-705.5ENJournal of Microbiology & Biology Education, Vol 20, Iss 1 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	Special aspects of education LC8-6691 Biology (General) QH301-705.5
spellingShingle	Special aspects of education LC8-6691 Biology (General) QH301-705.5 Yoko Yoshiyama Jun Shima Toru Fushiki Problem-Solving Exercise for Undergraduate Students Involving the Japanese Fermented Food Natto
description	Natto is a traditional Japanese food made from soybeans fermented by Bacillus subtilis natto. Because natto is high in protein and contains healthful bacteria, dieticians and producers have campaigned for higher consumption of natto in areas such as Kansai, where our university is located. One of the reasons for the low consumption of natto is its distinctive flavor. As a problem-solving exercise, undergraduate students attempted to make natto more marketable. Students set a goal of modifying natto flavor by adding spices to achieve flavors deemed palatable by organoleptic tests. During the exercise, they noticed that lemongrass, Cymbopogon citratus, had a flavor-masking ability that reduced the intensity of natto flavor, and they finally determined that it was a useful food additive to make natto marketable. The exercise was an active learning process that effectively induced voluntary student effort of to solve problems originating from microorganisms.[Graphic: see text]
format	article
author	Yoko Yoshiyama Jun Shima Toru Fushiki
author_facet	Yoko Yoshiyama Jun Shima Toru Fushiki
author_sort	Yoko Yoshiyama
title	Problem-Solving Exercise for Undergraduate Students Involving the Japanese Fermented Food Natto
title_short	Problem-Solving Exercise for Undergraduate Students Involving the Japanese Fermented Food Natto
title_full	Problem-Solving Exercise for Undergraduate Students Involving the Japanese Fermented Food Natto
title_fullStr	Problem-Solving Exercise for Undergraduate Students Involving the Japanese Fermented Food Natto
title_full_unstemmed	Problem-Solving Exercise for Undergraduate Students Involving the Japanese Fermented Food Natto
title_sort	problem-solving exercise for undergraduate students involving the japanese fermented food natto
publisher	American Society for Microbiology
publishDate	2019
url	https://doaj.org/article/3bb5b07c72c54c6f832b6c62294e5bb1
work_keys_str_mv	AT yokoyoshiyama problemsolvingexerciseforundergraduatestudentsinvolvingthejapanesefermentedfoodnatto AT junshima problemsolvingexerciseforundergraduatestudentsinvolvingthejapanesefermentedfoodnatto AT torufushiki problemsolvingexerciseforundergraduatestudentsinvolvingthejapanesefermentedfoodnatto
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Problem-Solving Exercise for Undergraduate Students Involving the Japanese Fermented Food Natto

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