Fermecutes' large-scale cultivation technology for natto bacteria utilizes food by-products such as rice bran as culture media, aiming for highly efficient protein production while significantly reducing environmental impact compared to conventional agriculture and livestock farming. The proprietary natto bacteria powder offers excellent functionality including water absorption, textural properties, and satiety effects. Through selective breeding and optimized cultivation conditions, it also delivers superior flavor and taste. By partially replacing wheat flour in staple foods like noodles and bread, this technology enables the development of delicious and sustainable versatile protein-rich ingredients that allow consumers to naturally increase their protein intake while maintaining existing dietary habits.