Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailand |
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Authors: | Inatsu Y Nakamura N Yuriko Y Fushimi T Watanasiritum L Kawamoto S |
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Affiliation: | National Food Research Institute, Tsukuba, Japan. inatu@affrc.go.jp |
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Abstract: | AIMS: To clarify the diversity of Bacillus subtilis strains in Thua nao that produce high concentrations of products useful in food manufacturing and in health-promoting compounds. METHOD AND RESULTS: Production of amylase, protease, subtilisin NAT (nattokinase), and gamma-polyglutamic acid (PGA) by the Bacillus subtilis strains in Thua nao was measured. Productivity of protease NAT by these strains tended to be higher than by Japanese commercial natto-producing strains. Molecular diversity of isolated strains was analysed via randomly amplified polymorphic DNA-PCR fingerprinting. The strains were divided into 19 types, including a type with the same pattern as a Japanese natto-producing strain. CONCLUSION: B. subtilis strains that could be a resource for effective production of protease, amylase, subtilisin NAT, or PGA were evident in Thua nao produced in various regions in northern Thailand. SIGNIFICANCE AND IMPACT OF THE STUDY: This study clearly demonstrated the value of Thua nao as a potential resource of food-processing enzymes and health-promoting compounds. |
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Keywords: | alkaline fermented soybean Bacillus subtilis enzyme production randomly amplified polymorphic DNA fingerprinting subtilisin NAT (nattokinase) |
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