Salt-resistant Bacillus in Salty Natto.
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概要
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<I>Bacillus</I>sp. in three samples of salty natto were studied quantitatively. and qualitatively. Three salt-resistant strains, all of <I>B. subtilis</I>, were selected from many strains of <I>Bacillus</I> sp. The growth of these strains was observed in the presence of 2.5M NaCl but not 3M NaCl. However <I>B. subtilis</I>ATCC 12879 and <I>B. subtilis</I> MAFF 10-08100 (B. natto Miura strain) could not grow in the presence of 1.5M or 2M NaCl. The growth of the three salt-resistant <I>B. subtilis</I> sp. strains was not observed in the presence of 3.4M ethylene glycol which was equal in osmotic pressure to 2M NaCl. Thus, the stress-resistant growth was attributed to salt resistance. The growth of the three salt-resistant <I>B. subtilis</I> sp. strains was slower in high NaCl concentrations than in low NaCl concentrations. This suggested that adaptation to a high salty environment took time. It was of interest that salt-resistant <I>B. subtilis</I> sp. were the predominant strains in the microbial environment of salty natto.
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