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
Application number
JP62212175A
Other languages
Japanese (ja)
Other versions
JP2617728B2 (en
Inventor
Masami Hoshino
Hiroko Tsujimoto
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
OTSUKA SHOKUHIN KOGYO KK
Otsuka Foods Co Ltd
Original Assignee
OTSUKA SHOKUHIN KOGYO KK
Otsuka Foods Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by OTSUKA SHOKUHIN KOGYO KK, Otsuka Foods Co Ltd filed Critical OTSUKA SHOKUHIN KOGYO KK
Priority to JP62212175A priority Critical patent/JP2617728B2/en
Publication of JPS6455156A publication Critical patent/JPS6455156A/en
Application granted granted Critical
Publication of JP2617728B2 publication Critical patent/JP2617728B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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.
JP62212175A 1987-08-25 1987-08-25 Natto Expired - Lifetime JP2617728B2 (en)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (2)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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