**3.4 Fermented whole soybean products**

Fermented whole soybean products are made of microorganisms with nindehulled soybean. *Bacillus natto* (Murooka and Yamashita, 2008) and *Bacillus subtilis* (Kim et al., 2011) are the bacteria used for Natto production in Japan and Chungkookjang in Korea, respectively. *Rhizopus oligosporus* is the principal fungus used for the Tempeh preparation in Indonesia. *Bacillus subtilis* and *Rhizopus microsporus* are used in different kinds of Dou-chi production in China (Wang et al., 2008).
