Overview of Studies on Bacillus subtilis (natto) Bacteriophages and the Prospects

• NAGAI Toshirou

  Genetic Resources Center, National Institute of Agrobiological Sciences

書誌事項

タイトル別名

• Overview of Studies on <I>Bacillus subtilis</I> (<I>natto</I>) Bacteriophages and the Prospects

抄録

Natto, a Japanese soybean food fermented by Bacillus subtilis (natto), are often spoiled by bacteriophages. The contamination of natto by phages causes a rapid loss of viscosity of poly-γ-glutamic acid (PGA), which is a key factor affecting the quality of natto. B. subtilis (natto) phages were classified into 2 groups (I and II), based on the homology of their genomic DNA. A phage JNDMP (Group I) has a head (diameter, 60 nm) and a flexible tail (7 × 200 nm) and requires magnesium ions for propagation. JNDMP was found to be a generalized transducing phage. A virulent phage ONPA (Group II) has a head (diameter, 89 nm) and a contractile tail (9 × 200 nm) with a sheath (width, 23 nm) and requires no additional magnesium ions for propagation. The loss of PGA due to contamination of the phages is attributed to a PGA hydrolase, PghP, coded in the phage genome. The enzyme hydrolyzes PGA to oligomers via an endopeptidase-type action and rapidly reduces the PGA viscosity. These days, although contamination of natto with phages is relatively infrequent, phages still exist on the floors of factories. Controlling them via thorough cleaning of factories and hygiene education for workers seem to be the most important solutions.

収録刊行物

• Japan Agricultural Research Quarterly: JARQ

  Japan Agricultural Research Quarterly: JARQ 46 (4), 305-310, 2012

  国立研究開発法人　国際農林水産業研究センター

キーワード

• contamination
• fermentation
• hygiene
• poly-γ-glutamic acid
• soybean

詳細情報

• CRID: 1390001204700303104
• NII論文ID: 130002147998
• DOI: 10.6090/jarq.46.305
• ISSN: 21858896
• ISSN: 00213551
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可