To provide a Bacillus natto sufficiently producing natto (soybeans fermented by using Bacillus natto) with reduced stringiness without impairing quantitative outlook of the original stringiness of the natto, and to provide the natto with reduced scatter of the stringy materials to the circumference produced by using the Bacillus natto.

The invention relates to Bacillus subtilis D103 strain (FERM BP-10026) producing natto containing ≥6 mg/g natto of glutamic acid polypeptide and having ≤14 cps/mg of viscosity ratio. The invention also relates to the natto produced by using the Bacillus natto. The invention relates to the natto in a container comprising the natto and a basting prepared to have 0.1-0.3 weight/weight % natto of concentration of divalent cation, wherein the divalent cation is calcium ion and/or magnesium ion. The invention relates to the Bacillus subtilis (FERM BP-10234) with ≤0.7 U/mg of levan splitting enzyme activity and to the natto produced by using the Bacillus natto. The invention relates to the natto produced by fermenting boiled soybean added with 0.2-2.0 wt.% of sugar.

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