WO2008133226A1 - 新規納豆菌、及び該納豆菌を用いて製造された柔らかい納豆 - Google Patents

新規納豆菌、及び該納豆菌を用いて製造された柔らかい納豆 Download PDF

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Publication number
WO2008133226A1
WO2008133226A1 PCT/JP2008/057661 JP2008057661W WO2008133226A1 WO 2008133226 A1 WO2008133226 A1 WO 2008133226A1 JP 2008057661 W JP2008057661 W JP 2008057661W WO 2008133226 A1 WO2008133226 A1 WO 2008133226A1
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WO
WIPO (PCT)
Prior art keywords
natto
strain
bacillus
bacillus natto
soft
Prior art date
Application number
PCT/JP2008/057661
Other languages
English (en)
French (fr)
Inventor
Hiroshi Takemura
Original Assignee
Mizkan Group Corporation
Mizkan 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 Mizkan Group Corporation, Mizkan Co., Ltd. filed Critical Mizkan Group Corporation
Priority to US12/596,990 priority Critical patent/US20100291264A1/en
Publication of WO2008133226A1 publication Critical patent/WO2008133226A1/ja

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/07—Bacillus
    • C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Agronomy & Crop Science (AREA)
  • Medicinal Chemistry (AREA)
  • Virology (AREA)
  • Polymers & Plastics (AREA)
  • Biomedical Technology (AREA)
  • Food Science & Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Nutrition Science (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

【課題】本発明は、柔らかい納豆を製造するのに適した納豆菌を提供することを解決すべき課題とするものである。 【解決手段】韓国で食用される発酵食品であるチョングッチャン（戦国醤）より納豆菌を分離し、納豆の糸引きおよび硬さを指標に納豆菌を選抜することにより、柔らかい納豆を製造するのに適した納豆菌を提供する。当該納豆菌は、既存の納豆菌と異なり、発酵が進むにつれて納豆を柔らかくする特徴がある。また、当該納豆菌を用いることにより柔らかい納豆を製造する方法、及び該製造方法によって製造された柔らかい納豆を提供する。
PCT/JP2008/057661 2007-04-25 2008-04-21 新規納豆菌、及び該納豆菌を用いて製造された柔らかい納豆 WO2008133226A1 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US12/596,990 US20100291264A1 (en) 2007-04-25 2008-04-21 Novel strain in natto-producing bacteria and soft natto produced by using said strain

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007115110A JP4659781B2 (ja) 2007-04-25 2007-04-25 新規納豆菌、及び該納豆菌を用いて製造された柔らかい納豆
JP2007-115110 2007-04-25

Publications (1)

Publication Number Publication Date
WO2008133226A1 true WO2008133226A1 (ja) 2008-11-06

Family

ID=39925677

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/057661 WO2008133226A1 (ja) 2007-04-25 2008-04-21 新規納豆菌、及び該納豆菌を用いて製造された柔らかい納豆

Country Status (4)

Country Link
US (1) US20100291264A1 (ja)
JP (1) JP4659781B2 (ja)
TW (1) TW200911984A (ja)
WO (1) WO2008133226A1 (ja)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011041547A (ja) * 2009-08-24 2011-03-03 Tokyoto Natto Kogyo Kyodo Kumiai 新規な枯草菌株とその利用方法
CN102199559A (zh) * 2011-01-21 2011-09-28 贵州大学 一种枯草芽孢杆菌菌种及其用途
JP2018029546A (ja) * 2016-08-25 2018-03-01 花王株式会社 ポリ−ガンマ−グルタミン酸の生産方法

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010051197A (ja) * 2008-08-26 2010-03-11 Aomori Prefectural Industrial Technology Research Center 土壌からの有用細菌直接分離方法、同法により分離された有用細菌および該細菌を利用した製品
JP4918173B1 (ja) * 2011-09-13 2012-04-18 あづま食品株式会社 新規納豆菌及びこれを用いて製造した納豆
CN102648757A (zh) * 2012-05-14 2012-08-29 北京工商大学 一种具有α-葡萄糖苷酶抑制活性发酵大豆的制备方法
CN106701652B (zh) * 2017-01-04 2020-10-27 嘉兴国龙生物科技有限公司 一种生物垫料菌纳豆芽孢杆菌的生产工艺

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002233391A (ja) * 2001-01-11 2002-08-20 Bioleaders Corp 高分子量のポリ−γ−グルタミン酸を生産する耐塩性バチルスズブチリスチョングッチャン株

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JPH0634715B2 (ja) * 1984-03-14 1994-05-11 理化学研究所 イソマルトース分解酵素及びその製造法
JP2879321B2 (ja) * 1996-03-14 1999-04-05 久保田 豊秋 動物用経口組成物
AU1180800A (en) * 1999-11-16 2001-05-30 Honda Trading Corporation Yunnan sl-001 strain

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002233391A (ja) * 2001-01-11 2002-08-20 Bioleaders Corp 高分子量のポリ−γ−グルタミン酸を生産する耐塩性バチルスズブチリスチョングッチャン株

Non-Patent Citations (8)

* Cited by examiner, † Cited by third party
Title
DATABASE GENBANK [online] 16 May 2004 (2004-05-16), YOON K.-H. ET AL.: "Bacillus subtilis isolate WL-7 16S ribosomal RNA gene, partial sequence", Database accession no. (AY601722) *
KIUCHI K. ET AL.: "Studies on manufacturing methods of fermented soybean foods and its food culture in south-east asia. Part 2. Isolation and identification of starters of douche in Yunnan province and application to starters of Japanese itohiki-natto", KYORITSU WOMEN'S UNIVERSITY SOGO BUNKA KENKYUSHO NENPO, no. 9, 2003, pages 19 - 35 *
KWEUN M.A. ET AL.: "Mananase production by a soybean isolate, Bacilusubtilis WL-7", HANGUK MISAENGMUL SAENGMYONG KONGHAKHOE CHI, vol. 31, 2003, pages 277 - 283 *
MITSUBOSI S. AND KIUCHI K.: "Development of new itohiki-natto and odor of natto type food", J. JAPAN ASSOCIATION ON ODOR ENVIRONMENT, vol. 38, no. 3, May 2007 (2007-05-01), pages 151 - 162 *
MITSUBOSI S. ET AL.: "Characteristics of burmese fermented soy food, Pe pok, and development of itohiki-natto employing its bacterial isolates", NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, vol. 54, no. 12, December 2007 (2007-12-01), pages 528 - 538 *
MITSUBOSI S. ET AL.: "Development of soft, sticky itohiki-natto manufactured for senior citizens", NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, vol. 53, no. 9, 2006, pages 466 - 473 *
TAKAHASHI S. ET AL.: "Soft natto manufactured with startes of Bacillus subtilis KFP 843 isolated from douch", NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, vol. 52, no. 10, 2005, pages 454 - 461 *
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011041547A (ja) * 2009-08-24 2011-03-03 Tokyoto Natto Kogyo Kyodo Kumiai 新規な枯草菌株とその利用方法
CN102199559A (zh) * 2011-01-21 2011-09-28 贵州大学 一种枯草芽孢杆菌菌种及其用途
CN102199559B (zh) * 2011-01-21 2013-03-06 贵州大学 一种枯草芽孢杆菌菌种及其用途
JP2018029546A (ja) * 2016-08-25 2018-03-01 花王株式会社 ポリ−ガンマ−グルタミン酸の生産方法
WO2018037833A1 (ja) * 2016-08-25 2018-03-01 花王株式会社 ポリ－ガンマ－グルタミン酸の生産方法

Also Published As

Publication number Publication date
JP4659781B2 (ja) 2011-03-30
JP2008263929A (ja) 2008-11-06
US20100291264A1 (en) 2010-11-18
TW200911984A (en) 2009-03-16

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