BACILLUS NATTO NOT PRODUCING SHORT-CHAIN BRANCHED FATTY ACID

摘要

PROBLEM TO BE SOLVED: To obtain a new Bacillus natto not producing short-chained branched fatty acids, having decreased or deleted function of leucine dehydrogenase gene, etc., capable of providing high-quality fermented soybeans, comprising a Bacillus natto for producing fermented soybeans having decreased musty smell or no musty smell at all. ;SOLUTION: This new Bacillus natto [e.g. Bacillus subtilis B2 (FERM BP-6605)] has decreased or deleted function of leucine dehydrogenase gene and/or branched keto acid dehydrogenase gene being a short-chain branched fatty acid producing enzyme gene, decreased or eliminated short-chain branched fatty acid production and a decreased musty smell or no musty smell at all. The Bacillus natto is useful for producing high-quality fermented soybeans having a decreased musty smell or no musty smell at all. The Bacillus natto is obtained by varying the objective gene to decrease or delete its function by a screening method for selecting a Bacillus natto decreased or deleted in the function of the objective gene from a natural world, a chemical variation method or method for using γ-ray or ultraviolet rays.;COPYRIGHT: (C)2000,JPO