Journal
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Volume 77, Issue 18, Pages 6463-6469Publisher
AMER SOC MICROBIOLOGY
DOI: 10.1128/AEM.00448-11
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- Ministry of Agriculture, Forestry, and Fisheries
- Ministry of Education Culture, Sports, Science and Technology of Japan
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Spore-forming Bacillus strains that produce extracellular poly-gamma-glutamic acid were screened for their application to natto (fermented soybean food) fermentation. Among the 424 strains, including Bacillus subtilis and B. amyloliquefaciens, which we isolated from rice straw, 59 were capable of fermenting natto. Biotin auxotrophism was tightly linked to natto fermentation. A multilocus nucleotide sequence of six genes (rpoB, purH, gyrA, groEL, polC, and 16S rRNA) was used for phylogenetic analysis, and amplified fragment length polymorphism (AFLP) analysis was also conducted on the natto-fermenting strains. The ability to ferment natto was inferred from the two principal components of the AFLP banding pattern, and natto-fermenting strains formed a tight cluster within the B. subtilis subsp. subtilis group.
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