Comparison of soybean cultivars for enhancement of the polyamine contents in the fermented soybean natto using Bacillus subtilis (natto).

Polyamines have beneficial properties to prevent aging-associated diseases. Raw soybean has relatively high polyamine contents; and the fermented soybean natto is a good source of polyamines. However, detailed information of diversity of polyamine content in raw soybean is lacking.

Chemical analysis of poly-gamma-glutamic acid produced by plasmid-free Bacillus subtilis (natto): Evidence that plasmids are not involved in poly-gamma-glutamic acid production.

It has been postulated that the psf gene on a small plasmid, pUH1 (5.8 kb), regulates positively the synthesis of capsular poly-gamma-glutamic acid (gammaPGA) in Bacillus subtilis (natto) Asahikawa. We found that this strain harbored a second plasmid, named pNAGL1 (ca.