{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390001206406817152.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/nskkk1962.38.79"}},{"identifier":{"@type":"NAID","@value":"130003967841"}}],"dc:title":[{"@language":"en","@value":"Cell fusion between Miura strain and Takahashi strain of Bacillus natto. Proof of fusion by plate-count method."},{"@value":"納豆菌の細胞融合　コロニーカウントによる融合の証明"}],"dcterms:alternative":[{"@language":"en","@value":"Proof of Fusion by Plate-Count Method"},{"@value":"コロニーカウントによる融合の証明"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Cell fusion was examined using commercial Natto bacteria. An important point is the discrimination of fusants. Following results were obtained; (1) the optimum tonicity for protoplast regeneration (PR) of Bacillus was 0.2M, less than half as the ordinary methods, (2) PR is limited when amino acid-negative mutants were used because of the limitation of casamino acids (CA) content, and (3) an easy plate-count method, namely plating directly in hypertonic media, was possible. Based on above results, nucleic acid-negative mutants (NNM) not affected by CA, and a new protoplast reversion medium containing a low content of sodium succinate, a sufficient amount of CA and a little biotine as well as polyvinylpyrrolidone, were employed. The frequency of back mutation of NNM of Natto bacteria was 10<SUP>-6</SUP> level by the Miura strain with an adenine marker and 10<SUP>-5</SUP> level by the Takahashi strain with an uracil marker. Their PR occured efficiently by the easy plate-count method. The cell fusion between them was shown by giving five proofs in one series of experiments; protoplast formation, its reversion, check of back mutation, control number of fusion and fusant number. The fusion frequency was approximately 0.02%."},{"@value":"実用株納豆菌で細胞融合を行った.問題点は融合株の識別にある.(1)バクテリアは低水分活性に弱いこと,(2)アミノ酸マーカーを用いた場合,カザミノ酸が制限されるため,プロトプラスト再生に限界があること,(3)混釈法で簡便かつ確実に行えることなど,前報の知見をもとに以下のごとく行った.<BR>(1) 関口らの再生刺激物質ポリビニルピロリドン再生培地を基本に,高張剤こはく酸ナトリウムの0.5Mから0.2Mへの低下,カザミノ酸500mg/<I>l</I>添加,ビオチン添加を特徴とする納豆菌核酸塩基要求株用の新再生培地(NP)を採用した.<BR>(2) 三浦菌と高橋2号菌よりアデニン要求株,ウラシル要求株を作出し,新再生培地でマーカーが発現されることを確認した.復帰変異率は,MN-1株(アデニン要求株)10<SUP>-6</SUP>レベル,TN-2株(ウラシル要求株)10<SUP>-5</SUP>レベルであった.<BR>(3) NP再生培地におけるプロトプラスト化後のコロニー出現率は,リゾチーム未処理で出現する数を基準とすると100%をはるかに越えた.100%を越えるのは,リゾチーム処理で鎖状菌が分断された後再生するためと考えられる.<BR>(4) NP再生培地と納豆菌核酸塩基要求株を用い,プロトプラストの形成,その再生,復帰変異試験,融合の対照試験,融合株の検出の5項目の並行試験により,実用株納豆菌で融合が起きていることを確認した.復帰変異分を差し引いた融合率は,融合処理後のプロトプラスト再生数に対しおよそ0.02%であった."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001206406817153","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000254763294"}],"foaf:name":[{"@language":"en","@value":"OKADA Noriyuki"},{"@language":"ja","@value":"岡田 憲幸"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Tropical Agriculture Research Center, Ministry of Agriculture, Forestry and Fisheries"},{"@language":"ja","@value":"農林水産省熱帯農業研究センター研究第1部"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001206406817154","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000254763295"}],"foaf:name":[{"@language":"en","@value":"NIKKUNI Sayuki"},{"@language":"ja","@value":"新国 佐幸"}],"jpcoar:affiliationName":[{"@language":"en","@value":"National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries"},{"@language":"ja","@value":"農林水産省食品総合研究所応用微生物部"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001206406817152","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000254763296"}],"foaf:name":[{"@language":"en","@value":"MANABE Masaru"},{"@language":"ja","@value":"真鍋 勝"}],"jpcoar:affiliationName":[{"@language":"en","@value":"National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries"},{"@language":"ja","@value":"農林水産省食品総合研究所応用微生物部"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00290394"}],"prism:publicationName":[{"@language":"en","@value":"NIPPON SHOKUHIN KOGYO GAKKAISHI"},{"@language":"ja","@value":"日本食品工業学会誌"},{"@language":"en","@value":"JOURNAL OF FOOD SCIENCE AND TECHNOLOGY"},{"@language":"ja","@value":"日食工誌"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Food Science and Technology"},{"@language":"ja","@value":"社団法人 日本食品科学工学会"}],"prism:publicationDate":"1991","prism:volume":"38","prism:number":"2","prism:startingPage":"79","prism:endingPage":"85"},"reviewed":"false","availableAt":"1991","dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0007730211"},{"@type":"CROSSREF","@value":"10.3136/nskkk1962.38.79"},{"@type":"CIA","@value":"130003967841"}]}