They are both fermented during preparation but with different bacteria -- bacillus subtilis for natto and Rhizopus ...

lattice-like structure and thin cell walls. The garment’s starting point is a biohybrid film, produced by a printer that lays down lines of natto bacteria onto plastic or latex, which is then ...

Scientists led by Karla Satchell, Ph.D., the Anne Stewart Youmans Professor of Microbiology at Northwestern University, have ...

A start-up firm affiliated with Keio University developed a new food source made of a powdered form of a bacterium used for natto fermented ... The bacterium’s cells also hold a considerable ...

Some describe it as having a nutty flavor. "Natto is rich in nutrients, including living bacteria. With the powdered form, you can add it to other foods by simply sprinkling it on," explains ...