The strain is an excellent natto production strain protected by patent. In addition to the nutrition and functions of ordinary natto, it also contains natural NDJ (deoxynojiri mycin), which has the function of reducing postprandial blood sugar and improving the metabolism and accumulation of fat in the liver.
The natto products produced by this strain have good odor and drawing condition, and can be used to produce colored natto products with mixed raw materials. Verification scale: 1 ton/day; Raw materials: beans, broad beans, peas, black beans, green beans, peanuts and other leguminous raw materials; Fermentation cycle: 18 hours.

Used in the production of natto.

Aerobic type: aerobic; Fermentation temperature: 38~40℃;
Medium name: Commercial MRS Finished medium