エラスターゼ高活性納豆の開発

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タイトル別名
  • Production of Natto with High Elastase Activity.
  • エラスターゼ コウ カッセイ ナットウ ノ カイハツ

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Natto is one of the Japanese traditional fermented foods. Natto bacilli belong to Bacillus subtilis and abundantly grow on boiled soybean, and secrete unique sticky materials and flavor components. The physiological role of foods has recently been paid attention, but natto with special physiological role has rarely been developed. Natto bacterium, the strain KFP 419 with high elastase activity was isolated, and the natto employed KFP 419 was manufactured. It was one of the mutants which were obtained from the parent strain, KFP 355 by 60Co irradiation. KFP 419 and the parent strain were identified as Bacillus subtilis Cohn. Natto with KFP 419 showed higher γ-glutamyltranspeptidase (γ-GTP) activity and stronger relative viscosity than natto with the strains of the marketed starters. No significant difference of the constituent contents was shown between the former natto and the latter by general food analysis. According to the organoleptic test, the former natto showed higher values on taste, stickiness and so on, though the former showed stronger flavor than the latter. Elastase activity of the former was twice to 3 times higher than the latter.

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