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

Permanent URL:
http://handle.nal.usda.gov/10113/54440
File:
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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.
Author(s):
Kubo, Yuji , Rooney, Alejandro P. , Tsukakoshi, Yoshiki , Nakagawa, Rikio , Hasegawa, Hiromasa , Kimura, Keitarou
Subject(s):
Bacillus amyloliquefaciens , Bacillus subtilis subsp. subtilis , acids , amplified fragment length polymorphism , biotin , fermentation , glutamic acid , natto , nucleotide sequences , phylogeny , ribosomal RNA , rice straw , soybeans
Note:
Includes references
Source:
Applied and environmental microbiology AEM 2011 Sept., v. 77, no. 18
Language:
English
Year:
2011
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.