Bacillus subtilis natto

Bacillus subtilis var. natto is the spore-forming bacterium responsible for the production of traditional Japanese natto (fermented soybeans) and is the source strain for industrial menaquinone-7 (vitamin K2) and nattokinase production.

Supplied as a spray-dried spore powder with viable spore count between 20 and 200 billion CFU per gram at release. The species combines spore-driven shelf stability with multiple commercially valuable secondary metabolites and enzymes.

Off-white to pale beige free-flowing powder. Particle size suitable for capsule, tablet, and food fortification applications.

We supply food-grade Bacillus subtilis natto from manufacturers in China holding ISO 22000, FSSC 22000, Halal, Kosher, and other certifications relevant to spore probiotic and starter culture production.

Common market grades include 20, 50, and 200 billion CFU per gram spore powders, dedicated MK-7-producing fermentation strains, nattokinase-producing strains, and natto starter culture grades for traditional fermentation. Both probiotic and starter-culture-positioned product lines are available. Bulk and reduced-MOQ shipments with batch-level COA covering viable spore count, strain identity, moisture, heavy metals, and pathogen panel.

Bacillus subtilis var. natto was first isolated and characterized by Sawamura Shin in 1906 from traditional Japanese natto. It is a stable variant of B. subtilis, distinguished by its ability to produce the polyglutamic acid mucilage characteristic of natto and by its specialized menaquinone synthesis pathway. The reference strain ATCC 15245 is widely used in industrial development.

Industrial production uses aerobic submerged fermentation in defined or molasses-based media with controlled sporulation. Strains used for vitamin K2 production are selected for high menaquinone-7 yield, while strains used for nattokinase production are selected for serine protease expression. Probiotic-positioned strains are spray-dried to spore powders with measured germination kinetics and stability.

Regulatory status varies by application. Probiotic and functional food use of B. subtilis natto holds GRAS status with FDA for several strains. The species is approved as a feed additive in the EU and is permitted in traditional natto under Japanese food regulations. EFSA Qualified Presumption of Safety status applies to non-toxigenic strains.

Clinical evidence for the strain and its metabolites is well-developed. MK-7 supports osteocalcin activation for bone health and matrix Gla protein activation for arterial calcification prevention. Nattokinase has been studied for fibrinolytic activity in the context of cardiovascular wellness.

The strain is uniquely valuable as both a probiotic and as a production organism for high-value metabolites, supporting a vertically integrated supply position in cardiovascular, bone health, and traditional fermented food product lines.

• Traditional natto fermentation starter culture
• Shelf-stable probiotic capsules and tablets
• Nattokinase fermentation feedstock
• Menaquinone-7 (vitamin K2) production strain
• Cardiovascular and bone health supplement formulations
• Functional foods requiring spore stability
• Aquaculture and animal feed probiotic premixes
• Soil and silage applications (agricultural grade)
• Synbiotic blends with prebiotic fibers