Stabilization of <i>γ</i>-PGA Production by a <i>recA </i>Mutant in <i>Bacillus subtilis</i>

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  • Kada Shigeki
    Central Research Institute, Mizkan Holdings Co., Ltd.
  • Sekine Yasuhiko
    Department of Life Science, College of Science, Rikkyo University
  • Yoshikawa Hirofumi
    Department of Bioscience, Graduate School of Agricultural Science, Tokyo University of Agriculture

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  • <i>recA</i>遺伝子の破壊による曳糸性の安定化した納豆菌の分子育種
  • recA遺伝子の破壊による曳糸性の安定化した納豆菌の分子育種
  • recA イデンシ ノ ハカイ ニ ヨル エイシセイ ノ アンテイカ シタ ナットウキン ノ ブンシイクシュ

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Abstract

<p>Natto is a traditional Japanese food with a unique viscous property. The viscous property mainly derives from the poly-γ-glutamate (γ-PGA) produced by Bacillus subtilis, the so-called natto bacterium, during the fermentation of steamed soybeans. However, the γ-PGA-producing ability of B. subtilis is easily lost by insertion sequence (IS) transposition to the comP locus. We isolated a recA-deficient mutant, and evaluated the γ-PGA production and IS transposition in B. subtilis. After repeated passages, the parent strain lost the γ-PGA-producing ability whereas the recA-deficient strain retained it; IS transposition to the comP locus was observed in the parent strain, but not in the recA mutant. Furthermore, the amount of γ-PGA produced by the parent strain in natto was reduced to less than 1/10 that of the recA mutant. These findings suggest that the recA mutant may stabilize the viscous property of natto fermented food.</p>

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