Poly-γ-glutamic acid production by Bacillus subtilis (natto) under high salt conditions
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- NGUYEN Sy Le Thanh
- Laboratory of Applied Microbiology, Food Research Institute, National Agriculture and Food Research Institute
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- INAOKA Takashi
- Laboratory of Applied Microbiology, Food Research Institute, National Agriculture and Food Research Institute
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- KIMURA Keitarou
- Laboratory of Applied Microbiology, Food Research Institute, National Agriculture and Food Research Institute
書誌事項
- タイトル別名
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- Poly-γ-glutamic Acid Production by <i>Bacillus subtilis</i> (natto) under High Salt Conditions
抄録
<p>Bacillus subtilis is widely used to produce a variety of fermented soybean foods in Asian countries. These foods are classified into two types: salted (e.g., tuong of Vietnam) and unsalted (e.g., natto of Japan). To explore the effect of salt on the fermentation process, cell growth and the extracellular production of poly-γ-glutamic acid (γPGA), which confers the sticky texture to natto, were examined under high salt conditions (0.5-1.5 M NaCl). The expression of the γPGA synthetic gene was monitored using the lacZ-fusion reporter method, and the production of γPGA was detected by immunoelectrophoresis. Although B. subtilis (natto) does not usually produce γPGA in carbon source-limiting media such as LB broth, it was found to synthesize γPGA when excess salt was added to the medium. The need for genes such as degU, degQ, comP and sigB for this salt-induced γPGA production suggests that both the general stress response induced by sigma B and activation of DegU protein through phosphorylation are involved in this process.</p>
収録刊行物
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- Japan Agricultural Research Quarterly: JARQ
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Japan Agricultural Research Quarterly: JARQ 52 (3), 249-253, 2018-07-01
国立研究開発法人 国際農林水産業研究センター
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詳細情報 詳細情報について
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- CRID
- 1390282763033830400
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- NII論文ID
- 130007437004
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- ISSN
- 21858896
- 00213551
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可