NATTO (FERMENTED SOYBEAN) BACTERIAL STRAIN HAVING REDUCED SPORE-FORMING CAPACITY, AND NATTO MANUFACTURED BY USING SUCH THE STRAIN AND HAVING LESS NUMBER OF SPORE

PROBLEM TO BE SOLVED: To provide a natto bacterium having a reduced spore-forming capacity, and also the natto having less spores to which disinfection and sterilization are hard to be performed.SOLUTION: This creation of a variant natto bacterial strain having the reduced spore-forming capacity by...

Full description

Saved in:
Bibliographic Details
Main Authors MURASAWA HISASHI, MITSUI NOBUO
Format Patent
LanguageEnglish
Published 20.01.2011
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
Online AccessGet full text

Cover

More Information
Summary:PROBLEM TO BE SOLVED: To provide a natto bacterium having a reduced spore-forming capacity, and also the natto having less spores to which disinfection and sterilization are hard to be performed.SOLUTION: This creation of a variant natto bacterial strain having the reduced spore-forming capacity by the destruction of spore-forming gene is provided, and the natto having less natto bacterial spores, produced by using such the natto bacterial strain is also provided.
Bibliography:Application Number: JP20090159853