Bacillus subtilis is the best-characterized member of the Gram-positive bacteria. This bacteria and its close relatives are an important source of industrial enzymes (such as amylases and proteases), and much of the commercial interest in these bacteria arises from their capacity to secrete these enzymes at gram per litre concentrations. B. subtilis (natto) is also used in the production of Natto, a traditional Japanese dish of fermented soya beans.

Author: Julia Alonso Pintiado