Abstract: The study on production properties of three Bacillus natto strains isola ted fromJapanese natto was con-ducted.The results showed that the s train No.2was the best one .When the s train No.2was used for the tested one,soybean was the best bean material.In order to reduce the terrible am ino smell in natto,different kinds of carbon source were added to the materials.And rice was the optimal carbon source,while the optimal concen-tration was10%.When natto was resto red under cold condition,the content of amino acidwas improved with the restored time.

Key words: natto, material, carbon source, quality