Construction of enzyme development method for food industry using Bacillus subtilis var. natto.

2019 Fiscal Year Final Research Report

• Project/Area Number: 16K07762
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Saitama Institute of Technology
• Principal Investigator: HATADA Yuji 埼玉工業大学, 工学部, 教授 (20399562)
• Project Period (FY): 2016-04-01 – 2020-03-31
• Keywords: 納豆菌 / プラスミドDNA / 遺伝子 / 酵素生産 / 形質転換

Outline of Final Research Achievements

A plasmid DNA (named pTHK) was discovered from a Bacillus subtilis var. natto. Then, DNA fragments of various regions from pTHK were amplified by PCR, ligated with an antibiotic resistance gene, and introduced into the Bacillus natto. Based on these results, the plasmid was miniaturized, and we succeeded in obtaining a plasmid that was miniaturized to about 60% of the size of the original plasmid. Advantageously, the miniaturized plasmid had a higher efficiency of transformation of Bacillus natto than the original plasmid. By applying the minimized plasmid, we succeeded in constructing the shuttle vector of Bacillus natto ⇔ E. coli. We have also succeeded in introducing foreign genes into Bacillus natto.

Free Research Field

微生物応用

Academic Significance and Societal Importance of the Research Achievements

醗酵食品を古（いにしえ）より食する日本において、納豆菌は食経験歴が長く、それ故に安全性も担保されている。納豆菌を用いて、食品産業用酵素の新生産システムを開発し、新規酵素の開発の高速度化を目指す。本研究の研究成果は、その新生産システムの土台の構築に大きく貢献する多くの新たな有益な知見を含んでいる。