Structure and function of gamma-polyglutamate gene in Bacillus subtilis(natto)

纳豆，或不咸发酵大豆，是一种老化产品的枯草芽孢杆菌（纳豆）生长在蒸大豆的生物作用。纳豆被一种粘性的聚合物覆盖，当触摸时会形成细长的线。粘性物质的主要成分是γ-聚谷氨酸盐（γ-PGA）。将纳豆菌（B.subtilis（natto））γ-PGA高产的遗传特性转移到不能产生γ-PGA的B.subtilis马尔堡168中，用吖啶橙子处理B.subtilis（natto）菌株，结果在B.subtilis（natto）菌株中检测到命名为pUH 1的质粒，但stg衍生物缺失了5.8-kb质粒。本研究克隆了纳豆质粒pUH 1中γ-PGA产生的特异性基因，并测定了其核苷酸序列。这些类似纳豆的发酵食品被认为是来自相同的文化根源，可以被称为“纳豆三角”。我们可能会认为这个地区的中心是我们地区“生物技术”的根源。从这些纳豆类发酵大豆中分离出发酵必需的微生物纳豆质粒，并通过构建这些质粒的系谱树，检测出纳豆质粒，并对日本纳豆的不平衡消费进行了探讨，包括日本人的起源。

Natto, or non-salty fermented soybeans, is an aging product by the biological action of Bacillus subtilis(natto)grown on the steamed soybeans. Natto is covered with a viscous, sticky polymer that formed long, thin threads when touched. The main component of the viscous material is gamma-polyglutamate(gamma-PGA). The genetic character of high gamma-PGA productivity in B.subtilis(natto)was transferred to B.subtilis Marburg 168, which cannot produce gamma-PGA.Treatment of B.subtilis(natto)with acridine orange resulted designated pUH1 was detected in B.subtilis(natto)strain, but the stgderivatives were missing the 5.8-kb plasmid. The specific gene of natto plasmid pUH1, which is responsible for gamma-PGA production, has been cloned and the nucleotide sequence determined.There are many kinds of natto-like non-salty fermented soybean foods in Monsoon Asia. These natto-like fermented foods are considered to have streamed from the same cultural roots, which may be termed as "Natto Triangle". We might probably consider the center of this area as the roots of "Biotechnology" of our region. The natto plasmids were detected from the essential organisms for fermentation isolated from these natto-like fermented soybeans the natto plasmids, and by constructing the genealogical tree of these plasmids.Moreover, the unbalanced consumptions of natto in Japan would be discussed, including the origin of the Japanese.