If bacillus subtilis natto, which forms highly heat-resistant spores and has an active propagating power, is mixed into steamed rice in the process of producing sake (a Japanese liquor), it may increase faster than Aspergillus oryzae and neutralize the latter.
日本酒を作る際に、熱に強い芽胞を形成しかつ繁殖力も旺盛な納豆菌が蒸米に混入すると、コウジカビよりも先に繁殖し駆逐し得る。