Bacillus subtilis natto is a species of bacteria that is used to ferment soy beans and their action results in the Japanese dish called Natto. Natto has powerful smell, strong flavor, and slimy texture.
In addition to its use in the cuisine, they are now being celebrated in the fashion industry. Fashion industry? (Yes, I hear you.. :))
The fashion industry picked them up because of their property to expand and contract depending on the surrounding humidity, moisture and heat. It was believed they could function as a sensor in next generation clothing, dubbed ‘breathable clothing’, that responds to our bodily needs when e.g. exercising. The principle is that the bacteria are embedded into small pieces of spandex material that can directly be 3D-printed. These parts are then incorporated in the overall piece of clothing. In response to the heat and moisture we produce during exercise, the small parts (called pouches) open up and allow heat and moisture to escape, effectively cooling down the body. A decrease in temperature and humidity closes the pouches again. Supercool I hink 🙂
Check-out the image below for an illustration of principle (from Source 1):
Further images and videos can be found in the links below.
Sources:
- http://www.3ders.org/articles/20151105-mits-biologic-bacteria-powered-3d-printed-biofabric-opens-you-sweat.html
- http://tangible.media.mit.edu/project/biologic/
- http://www.vocativ.com/video/culture/science/this-bacteria-powered-fabric-knows-when-to-cool-you-down/