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Chienyan Hsieh - One of the best experts on this subject based on the ideXlab platform.
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selective production and characterization of levan by Bacillus subtilis (Natto) Takahashi.
Journal of agricultural and food chemistry, 2005Co-Authors: Inglung Shih, Chwenjen Shieh, Chienyan HsiehAbstract:To meet the industrial need of an efficient microbial method for increased levan production, Bacillus subtilis (Natto) Takahashi, a commercial Natto starter for preparing fermented soybeans (Natto), was used to produce levan. After cultivation for 21 h, 40-50 mg of levan mL(-1) was produced in medium containing 20% (w/w) sucrose, which was approximately 50% yield on available fructose. The product consisted of two fractions with different molecular masses (1794 and 11 kDa), which were easily separated by fractionation using an ethanol gradient. The products were well characterized by GPC, 13C NMR, and 1H NMR. The various sugars and concentrations, initial pH, fermentation temperature, and agitation speed affected the levan production by B. subtilis (Natto) Takahashi. Takahashi strain is the most efficient levan-producing strain among all of the B. subtilis strains tested and, as previously reported, it produced the highest yield of levan in the least time (21 h) under the common cultivation condition.
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selective production and characterization of levan by bacillus subtilis Natto takahashi
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Inglung Shih, Yunti Yu, Chwenjen Shieh, Chienyan HsiehAbstract:To meet the industrial need of an efficient microbial method for increased levan production, Bacillus subtilis (Natto) Takahashi, a commercial Natto starter for preparing fermented soybeans (Natto), was used to produce levan. After cultivation for 21 h, 40−50 mg of levan mL-1 was produced in medium containing 20% (w/w) sucrose, which was ∼50% yield on available fructose. The product consisted of two fractions with different molecular masses (1794 and 11 kDa), which were easily separated by fractionation using an ethanol gradient. The products were well characterized by GPC, 13C NMR, and 1H NMR. The various sugars and concentrations, initial pH, fermentation temperature, and agitation speed affected the levan production by B. subtilis (Natto) Takahashi. Takahashi strain is the most efficient levan-producing strain among all of the B. subtilis strains tested and, as previously reported, it produced the highest yield of levan in the least time (21 h) under the common cultivation condition. Keywords: Levan; B...
Inglung Shih - One of the best experts on this subject based on the ideXlab platform.
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selective production and characterization of levan by Bacillus subtilis (Natto) Takahashi.
Journal of agricultural and food chemistry, 2005Co-Authors: Inglung Shih, Chwenjen Shieh, Chienyan HsiehAbstract:To meet the industrial need of an efficient microbial method for increased levan production, Bacillus subtilis (Natto) Takahashi, a commercial Natto starter for preparing fermented soybeans (Natto), was used to produce levan. After cultivation for 21 h, 40-50 mg of levan mL(-1) was produced in medium containing 20% (w/w) sucrose, which was approximately 50% yield on available fructose. The product consisted of two fractions with different molecular masses (1794 and 11 kDa), which were easily separated by fractionation using an ethanol gradient. The products were well characterized by GPC, 13C NMR, and 1H NMR. The various sugars and concentrations, initial pH, fermentation temperature, and agitation speed affected the levan production by B. subtilis (Natto) Takahashi. Takahashi strain is the most efficient levan-producing strain among all of the B. subtilis strains tested and, as previously reported, it produced the highest yield of levan in the least time (21 h) under the common cultivation condition.
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selective production and characterization of levan by bacillus subtilis Natto takahashi
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Inglung Shih, Yunti Yu, Chwenjen Shieh, Chienyan HsiehAbstract:To meet the industrial need of an efficient microbial method for increased levan production, Bacillus subtilis (Natto) Takahashi, a commercial Natto starter for preparing fermented soybeans (Natto), was used to produce levan. After cultivation for 21 h, 40−50 mg of levan mL-1 was produced in medium containing 20% (w/w) sucrose, which was ∼50% yield on available fructose. The product consisted of two fractions with different molecular masses (1794 and 11 kDa), which were easily separated by fractionation using an ethanol gradient. The products were well characterized by GPC, 13C NMR, and 1H NMR. The various sugars and concentrations, initial pH, fermentation temperature, and agitation speed affected the levan production by B. subtilis (Natto) Takahashi. Takahashi strain is the most efficient levan-producing strain among all of the B. subtilis strains tested and, as previously reported, it produced the highest yield of levan in the least time (21 h) under the common cultivation condition. Keywords: Levan; B...
Mitsuhiro Itaya - One of the best experts on this subject based on the ideXlab platform.
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Stable and efficient delivery of DNA to Bacillus subtilis (Natto) using pLS20 conjugational transfer plasmids
FEMS microbiology letters, 2019Co-Authors: Mitsuhiro Itaya, Mayumi Nagasaku, Tomoe Shimada, Naoto Ohtani, Yuh Shiwa, Hirofumi Yoshikawa, Shinya Kaneko, Masaru Tomita, Mitsuru SatoAbstract:Bacillus subtilis (Natto) is generally regarded as a safe bacterium and used as a host for the production of several materials. However, genetic engineering of B. subtilis (Natto) is not well established because of poor DNA delivery methods and the lack of a standard strain for the aim. Here, we developed a genetic delivery tool in B. subtilis (Natto) using the pLS20 conjugational plasmid (65 kbp). Transmission of pLS20 from B. subtilis 168 to wild-type B. subtilis (Natto) did not occur via established mating protocols. We isolated B. subtilis (Natto) mutants showing dramatically increased recipient activity. Whole-genome sequence analyses revealed three common alterations: mutations in the restriction endonuclease gene and in the methyl-accepting chemotaxis protein gene, and a 43-kbp deletion at the genome replication termination locus. A representative strain named NEST116 was generated as the first B. subtilis (Natto) strain suitable for exploring pLS20-based genetic engineering.
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whole genome assembly of a Natto production strain bacillus subtilis Natto from very short read data
BMC Genomics, 2010Co-Authors: Yukari Nishito, Atsushi Toyoda, Yasunori Osana, Tsuyoshi Hachiya, Kris Popendorf, Asao Fujiyama, Mitsuhiro Itaya, Yasubumi SakakibaraAbstract:Bacillus subtilis Natto is closely related to the laboratory standard strain B. subtilis Marburg 168, and functions as a starter for the production of the traditional Japanese food "Natto" made from soybeans. Although re-sequencing whole genomes of several laboratory domesticated B. subtilis 168 derivatives has already been attempted using short read sequencing data, the assembly of the whole genome sequence of a closely related strain, B. subtilis Natto, from very short read data is more challenging, particularly with our aim to assemble one fully connected scaffold from short reads around 35 bp in length. We applied a comparative genome assembly method, which combines de novo assembly and reference guided assembly, to one of the B. subtilis Natto strains. We successfully assembled 28 scaffolds and managed to avoid substantial fragmentation. Completion of the assembly through long PCR experiments resulted in one connected scaffold for B. subtilis Natto. Based on the assembled genome sequence, our orthologous gene analysis between Natto BEST195 and Marburg 168 revealed that 82.4% of 4375 predicted genes in BEST195 are one-to-one orthologous to genes in 168, with two genes in-paralog, 3.2% are deleted in 168, 14.3% are inserted in BEST195, and 5.9% of genes present in 168 are deleted in BEST195. The Natto genome contains the same alleles in the promoter region of degQ and the coding region of swrAA as the wild strain, RO-FF-1. These are specific for γ-PGA production ability, which is related to Natto production. Further, the B. subtilis Natto strain completely lacked a polyketide synthesis operon, disrupted the plipastatin production operon, and possesses previously unidentified transposases. The determination of the whole genome sequence of Bacillus subtilis Natto provided detailed analyses of a set of genes related to Natto production, demonstrating the number and locations of insertion sequences that B. subtilis Natto harbors but B. subtilis 168 lacks. Multiple genome-level comparisons among five closely related Bacillus species were also carried out. The determined genome sequence of B. subtilis Natto and gene annotations are available from the Natto genome browser http://Natto-genome.org/ .
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Comparative analysis of physical maps of four Bacillus subtilis (Natto) genomes.
Applied and environmental microbiology, 2004Co-Authors: Dongru Qiu, Masaru Tomita, Yoshiaki Ohashi, Kyoko Fujita, Yuko Sakuma, Teruo Tanaka, Hideyuki Ohshima, Mitsuhiro ItayaAbstract:The complete SfiI and I-CeuI physical maps of four Bacillus subtilis (Natto) strains, which were previously isolated as Natto (fermented soybean) starters, were constructed to elucidate the genome structure. Not only the similarity in genome size and organization but also the microheterogeneity of the gene context was revealed. No large-scale genome rearrangements among the four strains were indicated by mapping of the genes, including 10 rRNA operons (rrn) and relevant genes required for Natto production, to the loci corresponding to those of the B. subtilis strain Marburg 168. However, restriction fragment length polymorphism and the presence or absence of strain-specific DNA sequences, such as the prophages SP beta, skin element, and PBSX, as well as the insertion element IS4Bsu1, could be used to identify one of these strains as a Marburg type and the other three strains as Natto types. The genome structure and gene heterogeneity were also consistent with the type of indigenous plasmids harbored by the strains.
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Construction of physical maps of Bacillus subtilis (Natto) strains.
Nucleic acids research. Supplement (2001), 2003Co-Authors: Dongru Qiu, Hideyuki Oshima, Yoshiaki Ohashi, Mitsuhiro ItayaAbstract:The putative physical map of a Bacillus subtilis (Natto) strain has been constructed to demonstrate the difference from the strain B. subtilis Marburg. B. subtilis (Natto) strains are closely related to the Marburg 168trpC2 strain whose genome was sequenced. Their genome size and organization are also assumed to be similar. The putative SfiI and I-CeuI physical map of a Natto strain BEST195 revealed that structure of most genome region is similar to that of 168 but some highly variable chromosome regions are also identified.
Chwenjen Shieh - One of the best experts on this subject based on the ideXlab platform.
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selective production and characterization of levan by Bacillus subtilis (Natto) Takahashi.
Journal of agricultural and food chemistry, 2005Co-Authors: Inglung Shih, Chwenjen Shieh, Chienyan HsiehAbstract:To meet the industrial need of an efficient microbial method for increased levan production, Bacillus subtilis (Natto) Takahashi, a commercial Natto starter for preparing fermented soybeans (Natto), was used to produce levan. After cultivation for 21 h, 40-50 mg of levan mL(-1) was produced in medium containing 20% (w/w) sucrose, which was approximately 50% yield on available fructose. The product consisted of two fractions with different molecular masses (1794 and 11 kDa), which were easily separated by fractionation using an ethanol gradient. The products were well characterized by GPC, 13C NMR, and 1H NMR. The various sugars and concentrations, initial pH, fermentation temperature, and agitation speed affected the levan production by B. subtilis (Natto) Takahashi. Takahashi strain is the most efficient levan-producing strain among all of the B. subtilis strains tested and, as previously reported, it produced the highest yield of levan in the least time (21 h) under the common cultivation condition.
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selective production and characterization of levan by bacillus subtilis Natto takahashi
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Inglung Shih, Yunti Yu, Chwenjen Shieh, Chienyan HsiehAbstract:To meet the industrial need of an efficient microbial method for increased levan production, Bacillus subtilis (Natto) Takahashi, a commercial Natto starter for preparing fermented soybeans (Natto), was used to produce levan. After cultivation for 21 h, 40−50 mg of levan mL-1 was produced in medium containing 20% (w/w) sucrose, which was ∼50% yield on available fructose. The product consisted of two fractions with different molecular masses (1794 and 11 kDa), which were easily separated by fractionation using an ethanol gradient. The products were well characterized by GPC, 13C NMR, and 1H NMR. The various sugars and concentrations, initial pH, fermentation temperature, and agitation speed affected the levan production by B. subtilis (Natto) Takahashi. Takahashi strain is the most efficient levan-producing strain among all of the B. subtilis strains tested and, as previously reported, it produced the highest yield of levan in the least time (21 h) under the common cultivation condition. Keywords: Levan; B...
Li Dan-dan - One of the best experts on this subject based on the ideXlab platform.
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Study of Nattokinase thrombolysis role in vitro
Shandong Medical Journal, 2006Co-Authors: Li Dan-danAbstract:[objective] To discuss the thrombolysis role of Nattokinase in different Natto strain to select the optimal Natto strain.[Methods] Fermented liquid in different Natto strain,purified liquid and urokinase in vitro dissolved the fibrinogen in different time.Measured their diameters and analyzed their effects.[Results] Either fermented liquid or purified liquid in the fibrin plate could make thrombolysis and their role was more stronger than that of urokinase.[Conlusion] The 3 th,6 th and 8 th Natto strains have exact thrombolysis role,Nattokinase produced by 6th Natto strain is the most,it's thrombolysis effect is good and thrombolysis time is longer than the others.The 6th strain is an optimal Natto strain with high-quality and more-products.