| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide Baillus natto with suppressed ammonia production, suppressing the ammonia production itself of natto, and producing natto highly suppressed in ammonia odor emission, needless to say, in undergoing normal fermentation, even in undergoing overfermentation, refermentation or under long-term storage, and to provide natto obtained using the Bacillus natto. <P>SOLUTION: A TTCC999 strain (FERM P-21498) or TTCC1000 strain (FERM P-21499) belonging to Bacillus subtilis is newly created. The objective natto is obtained by fermenting soybeans using the Bacillus natto with suppressed the ammonia production. Thus, ammonia odor emission from the above Bacillus natto can be suppressed to extremely low levels compared to natto produced from parent strain, i.e. conventional natto. <P>COPYRIGHT: (C)2009,JPO&INPIT |
