Natto, often called "sticky beans," is made from fermented and cooked soybeans. Native to Japanese culture, natto is often ...

The sticky stringiness of natto beans is part of a biofilm the probiotics and bacteria make to protect themselves and move ...

The hot beans are packed in containers right away to prevent the growth of bacteria other than natto bacillus. 06:57 After fermenting overnight in a room maintained at around 40 degrees Celsius, ...

Natto – a integral part of Japanese cuisine – was once only known abroad by hardcore foodies. But Japanese food makers are creating new forms of the fermented soybeans and gaining global fans ...

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 soybeans. The bacterium can be mixed into bread and ...