Ole Mouritsen, Klavs Styrbæk

Bacillus Subtilis Nattō

Appears in

Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

Bacillus subtilis nattō bacterial culture used to ferment soybeans to make nattō.

© 2014 All rights reserved. Published by Columbia University Press.

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