Black Soybean Fermentation using a <I>rpoB </I>Mutant Strain of <I>Bacillus subtilis </I>(natto)

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  • Kubo Yuji
    Industrial Technology Institute of Ibaraki Prefecture
  • Saito Katsuichi
    Division of Applied Microbiology, National Food Research Institute (NFRI)-National Agriculture and Food Research Organization (NARO)
  • Hohlweck Daniel
    Division of Applied Microbiology, National Food Research Institute (NFRI)-National Agriculture and Food Research Organization (NARO) Technical University Berlin, Department of Applied and Molecular Microbiology
  • Funane Kazumi
    Division of Applied Microbiology, National Food Research Institute (NFRI)-National Agriculture and Food Research Organization (NARO)
  • Nakagawa Rikio
    Industrial Technology Institute of Ibaraki Prefecture
  • Kimura Keitarou
    Division of Applied Microbiology, National Food Research Institute (NFRI)-National Agriculture and Food Research Organization (NARO)

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Other Title
  • 菌体外分解酵素が増強された納豆菌<I>rpoB</I>変異株による黒大豆納豆の製造
  • 菌体外分解酵素が増強された納豆菌rpoB変異株による黒大豆納豆の製造
  • キンタイ ガイ ブンカイ コウソ ガ ゾウキョウ サレタ ナットウキン rpoB ヘンイカブ ニ ヨル クロ ダイズ ナットウ ノ セイゾウ
  • Black Soybean Fermentation using a rpoB Mutant Strain of Bacillus subtilis (natto)

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A new Bacillus subtilis natto-fermenting strain, Miyagi-4100, showing enhanced exoenzyme production and developed from the parental Miyagi-4 strain, was used to prepare natto from hard-hulled black soybeans. In this study, we evaluated the ability of Miyagi-4100 to ferment black soybeans, based on the amount of viscous substances, poly-γ-glutamic acid and levan, as well as the degree of hardness of the fermented black soybean component. Miyagino, a commercial starter strain, and Miyagi-4 were compared to Miyagi-4100. Black soybean natto produced with Miyagi-4100 contained much more levan than that produced with Miyagi-4, and showed a tendency for decreased hardness. Therefore, we conclude that Miyagi-4100 is highly applicable to fermenting black soybeans to natto.

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