alexa Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailand.
Food & Nutrition

Food & Nutrition

Journal of Probiotics & Health

Author(s): Inatsu Y, Nakamura N, Yuriko Y, Fushimi T, Watanasiritum L,

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Abstract AIMS: To clarify the diversity of Bacillus subtilis strains in Thua nao that produce high concentrations of products useful in food manufacturing and in health-promoting compounds. METHOD AND RESULTS: Production of amylase, protease, subtilisin NAT (nattokinase), and gamma-polyglutamic acid (PGA) by the Bacillus subtilis strains in Thua nao was measured. Productivity of protease NAT by these strains tended to be higher than by Japanese commercial natto-producing strains. Molecular diversity of isolated strains was analysed via randomly amplified polymorphic DNA-PCR fingerprinting. The strains were divided into 19 types, including a type with the same pattern as a Japanese natto-producing strain. CONCLUSION: B. subtilis strains that could be a resource for effective production of protease, amylase, subtilisin NAT, or PGA were evident in Thua nao produced in various regions in northern Thailand. SIGNIFICANCE AND IMPACT OF THE STUDY: This study clearly demonstrated the value of Thua nao as a potential resource of food-processing enzymes and health-promoting compounds. This article was published in Lett Appl Microbiol and referenced in Journal of Probiotics & Health

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