Development of natto with germination-defective mutants of Bacillus subtilis (natto) |
| |
Authors: | Nobuo Mitsui Hisashi Murasawa Junichi Sekiguchi |
| |
Affiliation: | (1) Department of Bioscience and Textile Technology, Interdisciplinary Graduate School of Science and Technology, Shinshu University, 3-15-1 Tokida, Ueda-shi Nagano, 386-8567, Japan;(2) Food Research Laboratory, Asahimatsu Foods Co., Ltd., 1008 Dashina, Iida-shi Nagano, 399-2561, Japan |
| |
Abstract: | The effects of cortex-lysis related genes with the pdaA, sleB, and cwlD mutations of Bacillus subtilis (natto) NAFM5 on sporulation and germination were investigated. Single or double mutations did not prevent normal sporulation, but did affect germination. Germination was severely inhibited by the double mutation of sleB and cwlD. The quality of natto made with the sleB cwlD double mutant was tested, and the amounts of glutamic acid and ammonia were very similar to those in the wild type. The possibility of industrial development of natto containing a reduced number of viable spores is presented. |
| |
Keywords: | Germination sleB cwlD pdaA Bacillus subtilis Natto |
本文献已被 SpringerLink 等数据库收录! |
|