Functional myo-inositol catabolic genes of Bacillus subtilis natto are involved in depletion of pinitol in natto (fermented soybean)

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 8, 2006, Pages 1913-1920

  Morinaga, Tetsuro ^a   Yamaguchi, Masanori ^b   Makino, Yuki ^c   Nanamiya, Hideaki ^c   Takahashi, Kiwamu ^d   Yoshikawa, Hirofumi ^d   Kawamura, Fujio ^c   Ashida, Hitoshi ^a   Yoshida, Ken Ichi ^a  

^a KOBE UNIVERSITY   (Japan)

^b Hokko Chemical Industry Co Ltd ^*  (Japan)

^c RIKKYO UNIVERSITY   (Japan)

^d TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

Author keywords

Bacillus subtilis; myo inositol; Natto; Pinitol

Indexed keywords

ENZYMES; FERMENTATION; FOOD PRODUCTS; INSULIN; MEDICAL PROBLEMS; NUTRITION;

BACILLUS SUBTILIS; MYO INOSITOL; NATTO; PINITOL;

GENES;

DRUG DERIVATIVE; IDITOL DEHYDROGENASE; INOSITOL; PINITOL;

ARTICLE; BACILLUS SUBTILIS; BACTERIAL GENE; CHEMISTRY; FERMENTATION; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; SOYBEAN;

BACILLUS SUBTILIS; BASE SEQUENCE; FERMENTATION; GENES, BACTERIAL; INOSITOL; L-IDITOL 2-DEHYDROGENASE; MOLECULAR SEQUENCE DATA; SOY FOODS; SOYBEANS;

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 33747854487     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.60084     Document Type: Article

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