Bacillus Natto

Bacillus natto is a rod-shaped Gram-positive spore-forming, obligately aerobic bacterium used commercially in the production of natto, a traditional Japanese dish consisting of fermented soybeans. Some authorities consider B. natto to be a sub-species of the bacterium Bacillus subtilis, in which case the name is rendered as Bacillus subtilis natto.

 

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