Bacillus Natto Fermentation (Nattokinase)
Japanese people are the longest-living ethnicity known to date. It is speculated that this phenomenon may be partly due to a diet rich in microbially fermented foods, such as Natto, Jiuniang (fermented rice), and miso. Among these, natto stands out as a deeply traditional Japanese food and regarded as a key to maintaining health.
Natto refers to soybeans that have been fermented using legally approved strain of Bacillus subtilis. The resulting product is characterized by a distinctive aroma and sticky strings. Natto is rich in Bacillus subtilis, Nattokinase, isoflavones, lecithin, pyridinedicarboxylic acid (an antimicrobial substance), saponins, ACE inhibitors, amino acids, B-complex vitamins, vitamin K2, and polyglutamic acid (γ-PGA).
Natto fermentation can act directly on internal clogging factors. It helps to break down these factors, vitalize the system, and promote smooth flow throughout the body.
