Tag: Bacillus subtilis natto

As a fermented superfood, natto is packed with beneficial microorganisms that contribute to its impressive health benefits. The probiotic responsible for transforming soybeans into the signature slimy, pungent Japanese dish is a powerful, heat-resistant bacteria called *Bacillus subtilis* var. *natto*. Unlike many common probiotic strains, its spore-forming nature allows it to withstand the harsh journey through your digestive system, reaching the intestines alive and ready to work.

While the traditional Japanese health food natto has been consumed for over a thousand years, many are still confused about its key active component, with the question 'is nattokinase a yeast?' commonly arising. Despite being involved in fermentation, nattokinase is not a yeast but an enzyme created by a specific type of bacterium.

For centuries, the Japanese have consumed natto, a fermented soybean dish, which contains a powerful enzyme known as nattokinase. This unique food is the only natural source known to reliably produce this potent protein, which is prized for its fibrinolytic activity.

For thousands of years, the Japanese have consumed a traditional fermented soybean dish called natto, which is the sole food source of the potent enzyme nattokinase. This fact leads many to ask the question: **what plant has nattokinase**? The answer, however, is more nuanced, involving a fascinating symbiotic process between the soybean plant and a specific type of bacteria.