A novel food source, "Kin-pun," has emerged from the cultivation and grinding of natto bacterium into a substantial powder form. This innovation stems from a start-up firm affiliated with Keio University.
The bacterium's versatility extends to bread and noodles, where it imparts a chewy texture and rich flavor. Yoshiaki Ohashi, president of Fermecutes Inc., expressed surprise at the bacterium's ability to enhance food palatability, despite its role in natto fermentation.
The bacterium's cells are a rich source of protein, comprising approximately 70% of its composition. This protein content is harnessed in the production of "Kin-pun," which is created by drying and grinding the bacterium.
In light of the looming global food and protein crisis, Ohashi envisions "Kin-pun" as a valuable resource. It offers a means to increase protein intake without exacerbating environmental burdens. Fermecutes aims to initiate production of the powder through OEM contracts with a major bread maker and a processed food company by year's end.