JPS6455156A - 'natto' - Google Patents
'natto'Info
- Publication number
- JPS6455156A JPS6455156A JP62212175A JP21217587A JPS6455156A JP S6455156 A JPS6455156 A JP S6455156A JP 62212175 A JP62212175 A JP 62212175A JP 21217587 A JP21217587 A JP 21217587A JP S6455156 A JPS6455156 A JP S6455156A
- Authority
- JP
- Japan
- Prior art keywords
- natto
- stringiness
- essentially free
- free
- ray
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
PURPOSE:To provide a NATTO (fermented soybean) essentially free from stringiness, having excellent handleability, free from foaming phenomenon in freeze-drying and utilizable as a raw material for food such as sausage, salami, KAMABOKO (boiled fish paste), cake or bun. CONSTITUTION:A known NATTO bacterium belonging to Bacillus subtilis and requiring biotin is subjected to mutation by gene manipulation or irradiation with X-ray, ultraviolet ray, light, etc. The objective NATTO essentially free from stringiness is prepared by using the mutant NATTO bacterium.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62212175A JP2617728B2 (en) | 1987-08-25 | 1987-08-25 | Natto |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62212175A JP2617728B2 (en) | 1987-08-25 | 1987-08-25 | Natto |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6455156A true JPS6455156A (en) | 1989-03-02 |
JP2617728B2 JP2617728B2 (en) | 1997-06-04 |
Family
ID=16618148
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62212175A Expired - Lifetime JP2617728B2 (en) | 1987-08-25 | 1987-08-25 | Natto |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2617728B2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0265749A (en) * | 1988-08-29 | 1990-03-06 | Tajimaya Shokuhin Kk | Fermented food |
JP2006025785A (en) * | 2004-06-15 | 2006-02-02 | Mitsukan Group Honsha:Kk | Bacillus natto with reduced stringiness and natto with reduced stringiness produced by using the bacillus natto |
WO2013039058A1 (en) * | 2011-09-13 | 2013-03-21 | あづま食品株式会社 | New bacillus subtilis subsp. natto and natto produced using same |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5754568A (en) * | 1980-09-19 | 1982-04-01 | Eiji Ichijima | Production of natto of improved quality |
JPS62163665A (en) * | 1986-01-09 | 1987-07-20 | Okauchi Senkintan:Goushi | Production of fermented soybean with lactobacillus |
-
1987
- 1987-08-25 JP JP62212175A patent/JP2617728B2/en not_active Expired - Lifetime
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5754568A (en) * | 1980-09-19 | 1982-04-01 | Eiji Ichijima | Production of natto of improved quality |
JPS62163665A (en) * | 1986-01-09 | 1987-07-20 | Okauchi Senkintan:Goushi | Production of fermented soybean with lactobacillus |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0265749A (en) * | 1988-08-29 | 1990-03-06 | Tajimaya Shokuhin Kk | Fermented food |
JP2006025785A (en) * | 2004-06-15 | 2006-02-02 | Mitsukan Group Honsha:Kk | Bacillus natto with reduced stringiness and natto with reduced stringiness produced by using the bacillus natto |
WO2013039058A1 (en) * | 2011-09-13 | 2013-03-21 | あづま食品株式会社 | New bacillus subtilis subsp. natto and natto produced using same |
Also Published As
Publication number | Publication date |
---|---|
JP2617728B2 (en) | 1997-06-04 |
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