Nokubonga Nene
It has a subtle ammoniac aroma, looks like frijol, and tastes like salty cottage cheese. This is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis. Let your taste buds relish as I introduce you to the mouth-watering Nattō.
Don't assume you've been left out if you haven't heard of natto. It is a traditional Japanese cuisine made from fermented soybeans with a slimy, sticky, and stringy texture. It has a distinct, slightly pungent odor, and its flavor is frequently described as nutty. In Japan, natto is usually served over cooked rice and sprinkled with soy sauce, mustard, chives, or other flavors.
In the production of natto, a number of bacteria are involved. Bacillus subtilis, a gram-positive spore-forming bacteria cultivated from natto, is a possible probiotic bacterium.
Bacillus subtilis bacteria is a well-studied bacteria that is frequently used as a model organism for Gram-positive bacteria. It is a rod-shaped bacterium that generates endospores, which enable it to survive in harsh environments such as heat and desiccation. They are good for improving gut health, protecting the body from pathogens and effective in boosting immune system.
https://sanescohealth.com/blog/bacillus-subtilis-probiotics-bacteria-spotlight/
https://biologydictionary.net/bacillus-subtilis/
When making natto, the soybeans are first soaked and cooked before being combined with Bacillus subtilis and fermented at 40°C for up to 24 hours. The natto is then cooled and stored in the refrigerator for up to a week to allow stringiness to develop.
Bacillus subtilis is considered a benign organism as it does not possess traits that cause diseases. It is not considered harmful or toxic on humans, animals, or plants. The potential risk associated with the use of this bacterium in fermentation facilities is extremely minimal
https://www.epa.gov/sites/default/files/2015-09/documents/fra009.pdf
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3495728/
https://microbialcellfactories.biomedcentral.com/articles/10.1186/s12934-020-01436-8
