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Appl Environ Microbiol. 2011 Sep;77(18):6463-9. doi: 10.1128/AEM.00448-11. Epub 2011 Jul 15.

Phylogenetic analysis of Bacillus subtilis strains applicable to natto (fermented soybean) production.

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1
Industrial Technology Institute of Ibaraki Prefecture, Nagaoka, Ibarakimachi, Ibaraki, Japan.

Abstract

Spore-forming Bacillus strains that produce extracellular poly-γ-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.

PMID:
21764950
PMCID:
PMC3187134
DOI:
10.1128/AEM.00448-11
[Indexed for MEDLINE]
Free PMC Article

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