A novel food source, "Kin-pun," has emerged from the cultivation and grinding of natto bacterium into a substantial volume of powder. This innovation stems from a start-up company affiliated with Keio University.
The bacterium's powder can be incorporated into bread and noodles, imparting a chewy texture and rich flavor. Yoshiaki Ohashi, president of Fermecutes Inc., expressed surprise at the bacterium's ability to enhance food taste, despite its role in transforming soybeans into natto.
The bacterium's cells are rich in protein, constituting approximately 70% of its composition. This abundance of protein has been harnessed in the development of "Kin-pun," which is produced by drying and grinding the bacterium.
Amidst concerns about global food and protein shortages due to climate change and population growth, Ohashi believes that "Kin-pun" can play a significant role. It offers a means to increase protein intake without exacerbating environmental burdens.
Fermecutes aims to initiate production of the powder through original equipment manufacturer (OEM) contracts with a major bread maker and a processed food company by the end of the year. Ohashi has identified the optimal conditions for culturing the natto bacterium and collaborated with the National Institute of Technology, Tsuruoka College, to develop a range of food products incorporating the powder.