That’s not necessarily the case. Nattobacterium is a specialized extract from natto that contains nattokinase, which is good for the body.

Natto is made from small soybeans processed by natto. A kind of microecological healthy food fermented by bacteria.

Natto is rich in natto bacteria, high-quality small molecule proteins (peptides), nattokinase, superoxide dismutase, biological polysaccharides, isoflavones, saponins, lecithin, picolidinedicarboxylic acid, Vitamin K2 and other physiologically active substances.

These active substances comprehensively adjust and improve the four major systems of human cardiovascular, cerebrovascular, skeletal, gastrointestinal, and immune systems, and comprehensively improve body functions and immunity with unique effects.

The health care function of natto is mainly related to various functional factors such as nattokinase, natto isoflavones, saponin, and vitamin K2. Natto is rich in saponins, which can improve constipation, lower blood lipids, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent hypertension and arteriosclerosis, inhibit HIV and other functions; Natto contains free isoflavones and A variety of enzymes that are beneficial to the human body, such as superoxide dismutase, catalase, protease, amylase, lipase, etc., which can remove carcinogens from the body, improve memory, protect liver and beauty, delay aging, etc., and have obvious effects , and can improve the digestibility of food; ingesting live natto bacteria can adjust the balance of intestinal flora and prevent dysentery, enteritis and constipation. Its effect is in some aspects better than the commonly used lactic acid bacteria microecological preparations; fermentation of natto produces A viscous substance that coats the surface of the gastrointestinal mucosa, thereby protecting the gastrointestinal tract and relieving the effects of drunkenness when drinking alcohol.

Natto originates from China. Natto is similar to Chinese fermented beans and strange-flavored beans. Ancient books (Hehan Sancai Tuhui) record: "Natto has been produced since the Qin and Han Dynasties in China." Natto originated from Chinese tempeh. According to the book "Food Culture·Fresh Market" (Naomichi Shige, page 101), both kinds of natto are related to China. In particular, salted natto was introduced to Japan by Zen monks around the Nara and Heian periods. Japan also called natto "soy", and the wooden slips unearthed in Pingcheng Kyo also contain the word "soy". It is the same as the tempeh consumed by modern Chinese. Because tempeh is made in the temple of the monks and stored in urns or barrels, the Japanese call it "donatto" or "salty natto". Japan uses it as a nutritious food and condiment, and the Chinese use it in a pot. Stir-fried or steamed as a seasoning.

Natto will have a stringy state when you pick it up...I don’t know what kind of state you are talking about. Although it is all bacteria, you should be careful...