| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide natto (fermented soybeans) enhancing nutritive value of proteins originated from cereals such as rice, wheat and the like, being constituent amino acids of body-constituting enzymes and containing L-lysine, L-threonine, branched amino acids expected to express physiological actions as energy source of muscles in higher concentration than that of conventional natto. <P>SOLUTION: Natto is produced by inducing and selecting AEC (S-(β-aminoethyl)-cysteine) resistant strain, AHV (α-amino-β-hydroxyvaleric acid) resistant strain or HL (β-hydroxyleucin) resistant strain through artificial mutation or spontaneous mutation of Bacillus natto, enhancing productivity of L-lysine, L-threonine or branched amino acids, respectively, and using the amino acid-producing strains. The natto containing L-lysine, L-threonine or branched amino acids expected to have effects for health and nutrition is produced. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
