| 大分類 | 細菌 | Kingdom | Bacterium |
|---|---|---|---|
| 種名 |  Bacillus subtilis | Species | Bacillus subtilis |
| 学名(一般名) | Bacillus subtilis、 Bacillus subtilis Natto [なっとうきん、ナットウキン、ナットウ菌、こそうきん、コソウキン、枯草菌] | Latin Name(General Name) | Bacillus subtilis, Bacillus subtilis Natto |
| 科名 | バシラス科 | Family | Bacillaceae |
| 原産/分布 | - | Origin | - |
| 日本伝来 | - | Introduction into Japan | - |
| 概説 | - | Summary | - |
| 旬 | - | - | |
| 食用 | - | Edible | Natto is a variety of B. subtilis that is used in the fermentation of the Japanese fermented soybean staple known as 'Natto'. The Natto strain has a long history of use as part of a food product and has been shown to contain more than 10 x E8 viable bacteria per gram. |
| 健康促進／薬用 | - | Health Care/ Medicinal Usage | - |
| 健康促進 概要 | - | Summary of Health Care | - |
| 一般文献 | Hong, H.A. et al., J.Applied Microbiol., (2008)(in press) Duc,L.H., et al.,FEMS Microbiol Lett, 255, 215-224, (2006). | Literature | - |
| 加工品 | - | Processed Food | - |
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| 文部科学省 日本食品標準成分表2020 八訂 登録データなし |
| アミノ酸成分表 登録データなし |