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Authors
Seki, Kiyohiko
Nagano, Yukio
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Funding
Funding for this research was provided by:
Institute for Fermentation
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Article History
Received: 25 July 2025
Accepted: 18 November 2025
First Online: 17 December 2025
Declarations
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: The authors declare no competing interests. However, we note the following disclosures for transparency. Kiyohiko Seki and Yukio Nagano conduct collaborative research with Marumiya, Inc., a food manufacturer that produces natto. Yukio Nagano also conducts collaborative research with Senoo Suisan, Inc., and Sante Laboratories, Inc., and is a founding member of Smart Review Technologies Co., Ltd., a company currently in the process of establishment. These collaborations and affiliations are entirely independent of the present study. In particular, the collaboration with Marumiya, Inc. focuses on unrelated aspects of natto production and had no involvement in the study design, data collection or analysis, decision to publish, or preparation of this manuscript.
