406 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.3,.*0.++ (,**1) 18 KFP. * ** *** * ** *** Sporulation of Bacillus subtilis (natto) KFP. Isolated
6
0
0
全文
(2)
(3) * ** ***
(4) * !" ** #$ %&'' *** ( )*#$ %&''. Sporulation of Bacillus subtilis (natto) KFP . Isolated from Takahashi natto Starter Derived from Food Extracts Saori Mitsuboshi, Rie Obitsu, Mayu Otsuki, Mina Katsumata, Rieko Kita, Sugio Watanabe*, Tadayoshi Tanaka**, Kanako Muramatsu*** and Kan Kiuchi Faculty of Home Economics, Kyoritsu Women’s University, ,ῌ,ῌ+ Hitotsubashi, Chiyodaku, Tokyo +*+ῌ2.-1 * Suzuyo Kogyo Co., ,3ῌ3 Oyamahigashicho, Itabashiku, Tokyo +1-ῌ**+. ** Department of the Science of Living, Kyoritsu Women’s Junior College, ,ῌ,ῌ+ Hitotsubashi, Chiyodaku, Tokyo +*+ῌ2.-1 *** Department of Human Life and Environmental Science, Niigata Women’s College, .1+ Ebigase, Higashiku, Niigatashi, Niigata 3/*ῌ202* ῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍ We investigated the sporulation of vegetative cells of Bacillus subtilis (natto) KFP ., isolated from commercial Takahashi natto starter. When the temperature of culture plates was increased from -1+ to .*+, the spore number (/ml) after sporulation treatment was observed to increase, and the number of spores was maximized by using cells from the second culture day. In a previous study, the addition of *.*+ mmol/ l Mn,, to the culture medium increased the spore ratio (ratio of spore number to whole cell number) from 1,ῌ (data obtained in a previous study) to more than 3*ῌ. In the present study, as inorganic Mn,, was not permitted as a food additive, we prepared extracts from four foods with high Mn,, content : dry sea lettuce, raw and dry green laver, and poppy seeds. By adding these extracts to the medium we could achieve a spore ratio of more than 3*ῌ. There were no large di#erences in organoleptic test results for natto produced with starters prepared from four kinds of food extracts. (Received Nov. +, ,**0 ; Accepted Jun. +/, ,**1) Keywords : Natto, Bacillus subtilis (natto) Takahashi, Sporulation, Manganese, Food extracts. ῍ῌ῏ῌ῎ : -./ 0 1232 4567. /89:;<=>?%/@A0BCDE F. SD/89:O] $~? *.+ mmolῌlMn,, O. GHIJ88KL?;MNO7PQPQRSTU. BC^ {87o 7OpCR?T. JVCA WX?YZ[C?;\ST]^] ` M8D. 7PQPQOKBC%&?]T"SD._` :@. EW/ a/7PQPQ_ 8 ;8b . ?BC@8O aῌ_ RSTS - ". cdefRSTYST]C. +_. ` ghi/jRSTY. 8/8wx!/Ryz/8W/p}#S. ST]Ck8kl?;mCA n7okppqU=?. D/?]T;W/R'(JmC. rl^def?BC AmCDEmsq tST]^]`. 3*ῌ 87PQPQOKBCRAJVD` SpS. ,_-_. uAvJ; wx!/ yz/ -./8 - {8/. -./p}#SD/ KFP . ?]T;W?. AWZNT]C` |"J; - "8W/p}#. )BCA*}N^pD` | , ?+T -. +*+ῌ2.-1 .®/¯° ±l². ,ῌ,ῌ+ * +1-ῌ**+. .®/0.± ³.´ ,3ῌ3 ** +*+ῌ2.-1 .®/¯° ±l². ,ῌ,ῌ+ *** 3/*ῌ202* )*()*W.±µ1¶z .1+ 23· aCorresponding author_ takahashi@s+.kyoritsu-wu.ac.jp. ./O7PQPQRSTKLSD;VR,A M8-./; ¡¢Q£&¤A]RJk¥} NT¦q uAv8W/8J;§¨Q©^/Jm C/_` uAvJª-ZNmC)I/8«R¬A.
(5) »¼ῌj : . 5 19 '. 407.
(6) . gfghiF$ GH ! `j34.
(7) . Z-ijklgkZGH ! mGH-nok.
(8)
(9) ! "#$ %& . p#^ $ l;<$ > #l >!. " 0'$ ()(" . / . . -"
(10). $ .' m#! Z /* ῌl NBP no !#p.
(11) .$ / 0#. q$ -1 U- .*O +*. P ! =qR. 12-34 !. rstuvwh rCsF$ @D +*.* ml #x. $ +" ,. 1'*3'. +*'*+,'. -$ Bacillus subtilis. tg$ yWxtZ- 0#z{)|}~ 5Pu. 5natto' KFP . 6 78$ . B' +* *** rpm, +* :z{)|}! `xt. 9 $ :;$ "# !#"< Mn,= # . Z +, *** rpm, +* :he$ "#@D =. $ *.+ mmol ῌ l *.*+ mmol ῌ l #; / &%. , vwg$ @D +*.* ml #xt! Z- 6. &>'#(? / @
(12) A$ %&B)* . T .O$ ,.. #+, - / & C .. y#z)$ .*O$ .*. ! "#$ Mn. : g$ Z +*.* ml bx ,/g :{E<9! `g$ |. DE/0"<1-
(13) 2%F. }#c~! c~ g-@D. # Mn D
(14) /034GH"<$ %&. +*.* ml <; .J $ Z-! /Z. >'6 . !. a%L %&L# A!. ,=. 0 . . $ #Q %&B)0. + . ! %&B)-}a%L#K %&B) 5῍' $. 5 56IJ78"
(15) . %&B)U&XC
(16) %&>'&
(17) . %&$ KL ' 9IJ:;<. ! a$ $ $ %&-%& $ %&. Bacillus subtilis 5natto' KFP . 5KL KFP . ' . a%-a% !.
(18) +-'!. 1 . X- X\Tu>$ . , . NBP ! 5NaCl *./῍, Beef extract +῍, Phytone Pep-. BE 5B SY-No. ,* '
(19) ,. tone +῍'
(20) +.'! M= ! > C-$ N. B! %&HI- +*- ῌCX + g . ? ,῍ "<! !-$ +,+O$ +/ :PQRST. $ 9 - # r wq] . @! Mn,= "< -$ NBP N? !# MnSO.. +0'! ¡6-[¢m# +1'! ,* 2. **+.* mmolῌl "<! U$ /0GH
(21) . $ 3 s£u $ F$ ¡$ . -$ NBP N? !AB. ¢$ B ῌ¤¥ $ £jC$ ¦F 5"'$ ¤
(22). #<; CD/0GH#. EV AB!. 5$§K¨'$ ©"$ U$ ¥$ ¦ῌª$ §)¨. - . «$ ¬ +- §©#¤
(23) 1 ª¨« 5+$ «¬#®
(24) ;. $ -$ ;< NBP N? ! NBP ! 2 ml. ,$ ®
(25) ; -$ ¯¯®
(26) ; .$ ® ; /$ ¯¯
(27)
(28) ; 0$
(29)
(30) ; 1$. #WFXGHI$ -** rpm -1O$ +2. :J . «¬#
(31)
(32) ' ! K¯ °° $ F$ ¤
(33). KLY=DE Z-! -$ $ -. 5"K¨'$ §)¨«-$ ±
(34)
(35) ²$ ¡ . Z *.*2 ml NBP ! 2 ml #HI. B ῌ¤¥ - ±±
(36) ²$ ¢- ±²
(37) ²$ £jC$ ¦. -** rpm -1O$ -*. F 5"'$ U- ±³
(38) ²$ ©"- ±³
(39) ²$. :J !. .
(40) . ¥$ ¦ῌª- ±´
(41) ²$ ¬- ±¬C² . [MNOP/0QR'S+/' #/0T'U . ¨«-
(42)
(43) ! K¯ 5ª . ' -$ . \]^]VU&_W"
(44) ! `T 'U. X> X µB x Tw]´0 $ [¢ #f. XC
(45) a" 5bY$ c'$. ^ > 5K L X µ '! ¶ µ -. aF 5Z'$.
(46) ! d[ a"$. aF 5c'$. aF 5Z'$. a. F 5c'$ -e\!] f^! a" aF 5c' -$ +*.* g #_D ,** ml "< !. aF 5Z' - +/* g #_D +** ml $ . SPSS µ¶·Q>$ Scheffe ´6+2'! 2. Mn, !. /0GH Mn,= # -$ ·¸_D ¹¸ RQFlex 5E. Merck µB' ¹!. -F` abg +*.* g c _D +** ml ". 3 ". <! ` PQRST +,+O$ 0* <d34. RQ-flex [º-º»B RQ-flex [º
(47). ! 34Z- - *** rpm, +* :he. ! bx 5.,/ῌ2/* ῌm, ¼_ºB' -$ $ # +.
(48) `®!¯°±² ³ /. ´ ³ 3 µ ,**1 ¶ 3 ·. 408. ¸ 20 ¹. Spore numbers obtained from cells cultured at -1!C or .*!C in NBP media and its spore ratio. Fig. , Relationship of concentration of added manganese with spore numbers obtained from cells cultured at .*!C in NBP medium and its spore ratio. ª, -1«C ; ¬, .*«C. KFP . was cultured at -1 or .*«C on NBP plate culture with *.+ mmol/l Mn,\, and cells obtained were treated for sporulation. The data show the number of spores per ml and its spore ratio.. ª, No addition ; ¬,*.*+ mmol/l ; , *.+ mmol/l ; , +.* mmol/l. KFP . was cultured in NBP medium with *, *.*+, *.+ or +.* mmol/l Mn,\. The data show the number of the spores obtained after sporulation and its spore ratio.. Fig. +. molῌl HCl + molῌl NaOH . :;KL7HQ _,-VY .* + `j.
(49) !. PQN:;F^$
(50) C , `jCNM7H . "#$. -1+ iL ,-VY .*vmC:;F. . ^$ . `jCMH 4 .*+ ,-$iL: ;F }~*OHm ,-WX4H*O . +
(51) ῌ
(52) . Anm2bHCPQ:;deCs4*O. KFP . %&'()* -1+ ,-.*/0,1. 4fu. 2345567 89$:;<=>?@AB. ,. Mn, . CDE
(53) :;F455GH7I-J:KL4MN. %&/0A234556m O . ) O PQM7:;RS TU$
(54) /0. )* Mn,\ XN)*H. ,-V,-WX,-VYCP*:;<=>:;F. m~ :;de NBP /0,1C]^. Z[ 8E Mn,\ *.+ mmol ῌ l ]^ NBP /0,1. .* Mn,\ X * *.*+ *.+ +.* mmolῌl Z~
(55) ¡C. -1+ _ .*+ . `Y,-$ Fig. + CaVbC. $ :;defgr:;F:;KLZ[. Ac RS$
(56) :;de$ :;defgV:;. Fig. , Ch. ,- .*+ . `Y ]^. F:;KLZ[ h. -1+ ,-$iL + `j. X¢vu,-`FN Mn,\ *.*+ mmolῌl ]^. :;F 0.+k+*1 lῌml , `jmn . `jCmo
(57). $iLC:;F4MH _ ,-`F¢C. ,./k+* lῌmlp-.,k+* lῌml qrHstnuv . * £]^¤ , `jCNM7HQ Mn,\ *.*+. :;KLN 2*ῌ Cw$Hm uCx$ .*+ ,. mmol ῌ l ]^C|
(58) :;F4 +.+k+*3 lῌ ml Cw$. -.* + `j +.2k+*2 lῌml CyzHm 4 , `. :;KLvuiLN 32p+**ῌ ) %. j 2.,k+*2 lῌ ml, - `j ..,k+*2 lῌ ml, . `j -.3k+*2. &'()* Mn,\ *.+ mmolῌl ]^ + `,- . lῌml Z[$ -1+ CDE
(59) .*+ {4:;FM7. N:;F4GHm KFP . Mn,\ *.*+ mmolῌl ]. H :;KLvu,-`FC|
(60) N 3*ῌ . ^ NBP ,1 .*+ , `,-jC ¡C$:;d. }~ 33p+**ῌ ) . efg* £]^PQN ,.1 ¥ *.+ mmolῌl ]^PQ. 2. 2. /0,-mn:;[ $
(61) q:;. N +.- ¥M7:;4Snu _ Or:;KL. F S*C .*+ , `Y/0,-.*4PO4. 33./ῌ HQ ?@AC¦§.*¨©¨© 8. nmH . 9.*O4r. KFP . :;de ,-WX .*+ C.*O. %&C|
(62) KFP + 5 KFP , C *.+ mmol ῌ l ]^4.
(63) ¹ºῌ» : 9:. (xwxw¼. T 21 L Table +. 409. Concentration of Mn, contained in their extracts. Sample. mg/l of extract. Extracted Mn (mg) /+** g of sample. Dried sea lettuce Raw green laver Dried green laver Poppy seed. *420 +4*. *403 *40,. +4/*4+-+ +4,+ *4/11. Samples were bought at The Wholesale Market at Tsukiji, Tokyo4. KFP . *.*+ mmolῌl
(64) ,
(65) 1/.2῍ . Fig. -. Spore number obtained from cells cultured in media added food extracts and its spore ratio. KFP . *.+ mmolῌl + . !" #$%& ' ()*(+
(66) . @E?[d MnSO. 9 *.*+ mmol ῌ l . ,- ./ #$ Mn. ,0. - / E.
(67) Mn,0
(68) 12. Fig. , =. - /{+0 . 345678 . : 1 . - Mn. ,. ' /2[. Mn,0 9 5 :+ #$9;<5 :+. 3.:' + . =>%? Mn,0 9@AB C +. - Mn,0 9@AB C . D%? C@E? Mn,0 9F. +D%? :+[ CFG(9.. G(+H 5 :+94 IJ. :+ 4 +t 3 HCFG. CK$ . (@E? Mn,0 $ 95. +/L. C $ M+NOPO. QMRS%? @ DC +** g % TUVL +1.** mg, TUVL. FG( /545 67 / . +-.** mg, W TXY ZL 0.22 mg ! :?[ Mn. 85 /(xwxw9.9:b. @" % T\] ZL T^L . 9 Table , 1 X; 9: <4 . TZL W Y[_` #H$[?FG. 9=5 . = ¡¢. 9: £. ( Mn. 9a% TTable +L b& +**g . >9: "= Tp¤*.*/L CFG(9. Mn,0 H % TZL W Y . : . X ¡¢. X ¥9: "=¦. ,0. T^L c d? CFG( Mn. ,0. Tp¤*.*/L § %9: T^L 9: . *.*+e*.*, molῌl f IJC. TZL 9:¡¢. X ¥9: "¨ Tp¤. K$ ' +C Mn RS%? E. *.*/L W9: ¡¢. 9: "¨. g^()h ij CklmnK T,**/ *+Lo . Tp¤*.*/L +?©%? -Eª ¡¢. 9:. Mn lmnK=%? 3 Mn 5 p q. X ¥9:06CFG(9: . X "¨ :. ,rsJt +ut[? Table + =b&. 4 "« Tp¤*.*/L +?©%? ¬{?© . [H%? Mn vwx yu ,-. ¡¢. 9: X ¥9: ?©¡ @ %9: TZL 9: X ¥9:+A. .
(69) . CFG(9 NBP -9.
(70) KFP .. ! +?©%? E ®.CFG( ¯. +z{9 Fig. - =5 Fig. - A |=. ?© "° Tp¤*.*/L ±[? *.*+. 5 - } *.*+ mmolῌl Mn,0 . - . mmolῌl Mn,0 9:+¡¢. 9:+ f. +.+~+*3ῌml % T^L . ² 9:§ -Eª ³: 4"°±. TZL W Y ?? ,.-~+*2/ml, ,.+. [? Tp¤*.*/L 3. ´µ7 ¶§ : ·% @. ~+*2/ml, *.3~+*2/ml, *.2~+*2/ml E B |. "° ±[?. =5 - z{ d? . -W z{ 33e+**῍ CFG(. - #$ Mn. Bacillus subtilis TnattoL KFP . (xw xw9/5 :+D<+. ,0. . + . ¸ ®.%? - ¥ £>9:.[ B9:.
(71) 2Rªµbµ¶² A /. º A 3 » ,**1 c 3 ¼. 410 Table ,. i 22 j. Organoleptic test of natto made with starter of spores prepared with food extracts. Item Appearance Lysis of bacilli Color of soybean Crack of soybean Stickiness Smell Di#erent odor from natto Toughness Umami Taste of soybean Bitter taste Total evaluation Acceptability. Dried sea lettuce. Raw green laver. Dried green laver. Poppy seed. *4*+ mmol/l Mn,U. Takahashi starter. Commercial natto. +42·*4/ 04*·+4,a ,4*·*4*ab .4-·*4/ +4-·*4/bc +42·+4*c .4-·+4*a .42·*4/ab ,4*·*42c +42·*4/b .4/·+4+4/·*40c -4-·+4-ab. +42·*4/ /4/·+43ab ,4-·*4/b .4-·*4/ +4/·*40bc ,4/·*40c -4/·+4-ab /4*·*4*ab ,4*·*42c +42·*40b -42·+4/ +42·+4*c ,42·*4/b. ,4/·*40 /4/·+43ab ,4-·*4/b .4/·*40 +42·*40bc ,4-·*4/c .4/·*40a /4*·*4*ab ,4*·*42c +42·*41b -42·+41 +42·+4*c ,42·+4*ab. ,4/·*40 /4*·+4.ab ,4-·*4/b .42·*4/ +4*·*4*ac -4-·+4-bc -4*·*42b .4/·*40b ,4/·*40c ,4/·*40b -42·+4* +4/·*40c ,42·*4/b. ,4-·*4/ /4*·+4.ab ,4-·*4/b .4/·*40 +4/·*40bc -4*·*4*bc -4/·*40ab .42·*4/ab -4-·+4-bc ,4/·*40b -42·+4* ,4*·*42bc ,4/·*40b. 04-·+4*a 04*·*4*ab -4*·*42ab .4/·*40 -4-·+4-bd 042·*4/a ,42·+41ab /42·*4/a /4/·+41a .4/·*40a -42·*4/ -4/·+4-ab ,4/·+4*ab. .4*·*4*b .4*·*4*b .4*·*4*a .4*·*4* .4*·*4*ad .4*·*4*b .4*·*4*ab .4*·*4*b .4*·*4*ab .4*·*4*a .4*·*4* .4*·*4*a .4*·*4*a. Data are presented as mean·S4D4 values (n¸3)4 Assessment was scored on a scale of + to 1 (+¸far inferior, ,¸inferior, -¸slightly inferior, .¸equal, /¸slightly better, 0¸ better, 1¸far better) compared to commercial natto as the control4 a, b Mean values with di#erent superscript letters in the same row were significantly di#erent at p¹*4*/ (Sche#e ´post hoc test)4. -
(72) .
(73) . q'gh! 33./ῌ 7 ῎. Mn,U |'( }4056~Rl
(74) 7 R. !" #$
(75) %& '(. 89 #7= 7=G i j.
(76) )* . 7=G ij (1#$ST%:2( NBP +;. '+,$ -.)*/%0,/. V( KFP . %+,('gkl 'gh. 1 " )(. ! 3*ῌ _%e 6'Y.
(77) 23 45 6'7 89
(78) 7 :;< =
(79) >?('(@ ('A BCD$ EF7 KFP . >?#$
(80) . ῏. *.*+ mmolῌl Mn,U =4 . Q<RST%.
(81) ((A :; <N YCD$ # ῐ. Mn,U 3-%@ .=3- e 6'. 7G >?HI
(82) J. Q` %>
(83) 'gh!Y 6'. KLM
(84) 4GN I'OP(. \] . (#( . QRST' *.*+ mmolῌl Mn,U V'A BCD$ W
(85) RS TX Y Z[(
(86) 6'\] -. RSTX^_J Q`a % ; ( $ b * Fc%d 4G1 !I e "#7f5 ῏. ῎. $ =
(87) " %&e 'gh!($ # Bacillus subtilis KFP . i" >?4G
(88) j ' gkl; ' RST%
(89) Mn,U V%Fm ῌ. )*+,n-% -1o #$p.n- .*o (. +,qA%r/ st
(90) $ uvwxyz%d'6 f'g{ 'gh!'I 0V( 1 +, , 2.) *%
(91) 'Y p 'g{($ ῍. Mn,U V 3 - % $ *.+ mmol ῌ l # $ *.*+. mmolῌl , 6' 4G p 'g{($ H. ῍. ῌ. +j > ?@ A , B !C!DE , ~F !C!E iGj pp. 30ῑ +** i+3.3j ,j Kiuchi, K. and Watanabe, S., Industrialization of Japanese natto. In “Industrialization of Indigenous Fermented Foods, Second edition, Revised and Expanded”, ed. by Steinkraus, K.H., (Marcel Dekker), pp. +3-ῑ,.0. (,**.). -j Hosoi, T. and Kiuchi, K., Natto, a food made by fermenting cooked soybeans with Bacillus subtilis (natto), In “Handbook of fermented functional foods,” ed. by Farnworth, E.R., (CRC Press), p. ,,2ῑ,/* (,**-). .j HC IJK LM g NO1 P 8Q¡ RS¢T M£U g LV ¤ ¥¦§¨©. = 'gkl Rªb /- +0/ῑ+1+ i,**0j /j «¬W@ XMYZ [L\ ] ®T ¯`L^ LV ¤ >°_>`± / Rb² .+ +,-ῑ+,2 i+33.j 0j aP³T [Lb@ " ±X ´e ªµ¶² , --ῑ-3 i+312j.
(92) * 23 . DEῌ¼ : 9x#/0101&. 1
(93) !"#$% !&' () *+ , ,-.ῌ#/0101 #2 3456789:#; < =>?@ &()AB 3 +3ῌ-/ *,**-C 2 Kim, H.-R., Muramatsu, K., Kanai, Y., Tanaka, T., Takeyasu, M. and Kiuchi, K., Development of a new soyprotein fermented food employing chungkuk-jang starter, Food Sci. Technol. Int. Tokyo, -, -+*ῌ-+0 (+331). 3 DEFG HIJK LMNOP Q R STU RL
(94) V W XY Z[\]78P # ^ _ ` a 9 # b c ! d e /- .00 ῌ .1*,**0C +* fgMhi j k lm n o
(95) p q@5 r0st B+, _uvw9x#yz {!e| -/ +/.ῌ +/3 *+322C ++ RL
(96) V }~ R D /01_w9#bc !de ., /1/ῌ /2, *+33/C. 411. +, RL
(97) V W XY /01_uvx#t59#b c !de .2 ,21ῌ,32 *,**+C +- g // U 9 x#2 34 !?( /* +2ῌ,+ *+321C +. Joko, S., Taya, N., Funane, K. and Kiuchi, K., Production of natto starter. Nippon Shokuhin Kogyo Gakkaishi, -/, ,12ῌ,2- (+322). +/ d> ¡ ¢£¤¥{!"¦§z2¨© ª.«¬ p. 0,ῌ0- +-*ῌ+-/ *,***C +0 RL
(98) V W XY 7 89$%#® !de .2 ,11ῌ,20 *,**+C +1 9¯°()¡ ±²v.!"?@()A ³´µ ¢9¯°© *¶ p. 0+ῌ0. *+33*C +2 SPSS Inc., ¢SPSS Base +,.* J User’s guide© */ῌ ·1ῌ/ῌ/* ¸ pp. -*3ῌ-+/ *,**-C. *z +2 B ++ ¹ + {º» z +3 B 0 ¹ +/ {º. ῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍.
(99)
関連したドキュメント
[r]
Nov, this definition includ.ing the fact that new stages on fundamental configuration begin at the rows 23 imply, no matter what the starting configuration is, the new stages
The SLE-revised (SLE-R) questionnaire despite simplicity is a high-performance screening tool for investigating the stress level of life events and its management in both community
* Department of Mathematical Science, School of Fundamental Science and Engineering, Waseda University, 3‐4‐1 Okubo, Shinjuku, Tokyo 169‐8555, Japan... \mathrm{e}
Department of Orthopedic Surgery Okayama University Medical School Okayama Japan.. in
Arnold This paper deals with recent applications of fractional calculus to dynamical sys- tems in control theory, electrical circuits with fractance, generalized voltage di-
I have been visiting The Nippon Foundation, Kashiwa Company, Japan Aerospace Exploration Agency (JAXA), Ariake Water Reclamation Center, Tokyo University of Marine Science and
[r]
