Disruption of the cell wall lytic enzyme CwlO affects the amount and molecular size of poly-γ-glutamic acid produced by Bacillus subtilis (natto)

The Journal of General and Applied Microbiology

Junichi Sekiguchi¹  Hisashi Murasawa²  Nobuo Mitsui¹ 

[1] Department of Bioscience and Textile Technology, Interdisciplinary Graduate School of Science and Technology, Shinshu University;Food Research Laboratory, Asahimatsu Foods Co., Ltd.

关键词: Bacillus subtilis (natto);    CwlO;    peptidoglycan hydrolase;    poly-γ-glutamic acid;   

DOI  :  10.2323/jgam.57.35

学科分类：微生物学和免疫学

来源: Applied Microbiology, Molecular and Cellulrar Biosciences Research Foundation

【 摘 要 】

Poly-γ-glutamic acid (γPGA), a polymer of glutamic acid, is a component of the viscosity substance of natto, a traditional Japanese food made from soybeans fermented with Bacillus subtilis (natto). Here we investigate the effects of the cell wall lytic enzymes belonging to the D,L-endopeptidases (LytE, LytF, CwlO and CwlS) on γPGA production by B. subtilis (natto). γPGA levels in a cwlO disruptant were about twofold higher than that of the wild-type strain, whereas disruption of the lytE, lytF and cwlS genes had little effect on γPGA production. The molecular size of γPGA in the cwlO disruptant was larger than that of the wild-type strain. A complementary strain was constructed by insertion of the entire cwlO gene into the amyE locus of the CwlO mutant genome, and γPGA production was restored to wild-type levels in this complementary strain. These results indicated that the peptidoglycan degradation enzyme, CwlO, plays an important role in γPGA production and affects the molecular size of γPGA.

【 授权许可】

Unknown