Bacillus subtilis is a versatile Gram-positive bacterium commonly found in soil and the gastrointestinal tract of animals (including humans). Because it can produce enzymes, antibiotics, and other useful compounds, it is widely used in biotechnology and fermentation.
So what foods does Bacillus subtilis often exist in?
1. Natto: Natto is a traditional Japanese food made from fermented soybeans. It contains Bacillus subtilis, which can greatly enhance the sticky texture and rich flavor of dishes during the fermentation of soybeans.
2. Fermented soy products: Bacillus subtilis is also found in other fermented soy products, such as tempeh.
3. Fermented kimchi: Bacillus subtilis is also found in fermented vegetables (including kimchi), especially naturally fermented vegetables.
4. Fermented dairy products: Bacillus subtilis is also found in naturally fermented dairy products.
Bacillus subtilis is a good probiotic strain that can survive harsh conditions such as high temperatures or digestive acids and greatly benefits human intestinal health.
Bacillus subtilis Features：
1. High-activity, high-purity, high-content, long-lasting effect;
2. Good stability, acid-proof, salt-tolerant, heat-resistant, and compression resistant;
3. Strong stress resistance, easy to be resuscitated, reproduced and colonized;
4. Safety, green, and non-toxic without pollution and side effects.