Science Natto bacterium: more protein, more flavour

A start-up company affiliated with Keio University has developed an innovative food source using a powdered form of the bacterium commonly used in natto. This unique bacterium can be incorporated into bread and noodles, enhancing their texture and rich flavour. Interestingly, despite initial concerns about potential unpleasant odours associated with the bacterium, it has been found to improve food taste. Yoshiaki Ohashi, the president of Fermecutes Inc., expressed surprise at this discovery. Additionally, the bacterium's cells are protein-rich, constituting approximately 70 per cent of its overall composition.

The bacterium's cells also hold a considerable amount of protein necessary for cell division, with protein reportedly accounting for 70 percent of the microorganism's total composition. Taking full advantage of this, the product, called "Kin-pun," was perfected by drying and grinding the bacterium. As climate change and emerging countries' population explosions are predicted to lead to a global food and protein crisis, Ohashi anticipates that the powder may be of use to many. "The foodstuff will help people ingest more protein without bringing on more of an environmental burden," he said.

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MSG 2.0!

If they discover a way to enjoy ANY part of natto, I'm game. I can't handle the flavor or texture or general experience of the real-deal... shame that it's so good for you, wispy, slimy, rotten cotton candy that it is

"Kin-pun" is simply a protein supplement made of fermented beans, like insect protein powders that serve as flour replacements.


As a lover of cheese, kimchee, kefir, miso, and sake, I object to fermentation being compared to rot.

thomas said:

As a lover of cheese, kimchee, kefir, miso, and sake, I object to fermentation being compared to rot.

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I like all those things too! but Natto is in a league of its own

This stuff sounds amazing. One gram to sixteen tons in 24 hours! I wonder what they have to feed it?