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. 2017 Feb 28;18(3):523. doi: 10.3390/ijms18030523

Figure 1.

Figure 1

Natto—a traditional Japanese food produced from soybeans fermented by Bacillus subtilis (natto). (A) Natto-Fermented Soy Beans; (B) B. subtilis (natto) isolated from natto; (C) Micrograph of gram stained cells of B. subtilis (natto) (1000×).