Natto is a traditional Japanese dish made from fermented soybeans. It’s characterized by a slimy, sticky, and stringy texture and has many nutritional benefits. It may promote stronger bones and ...

Investigators identified undercooking and 72-hour storage as key factors that allowed B. velezensis spores — naturally present in flour or added to crops as an inoculant — to multiply.

“B. subtilis has been shown, in animal models, to increase resistance to stress and prolong lifespan; perhaps consumption of this species of bacteria contributes to Japan’s leading position in ...

The new study, reported in The Lancet Microbe, found that the probiotic Bacillus subtilis markedly reduced S. aureus colonization in trial participants without harming the gut microbiota, which ...