Strains of the Bacillus subtilis group for food fermentation

Details Strains of the Bacillus subtilis group for food fermentation Strains of the Bacillus subtilis group for food fermentation

2005-02-08

2005-02-08

Hutson, Richard (Department: 1652)

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Bacteria or actinomycetales; media therefor

C435S006120, C435S440000, C435S267000, C435S471000, C426S046000

Reexamination Certificate

active

06852523

ABSTRACT:
The present invention pertains to novel strains of theBacillus subtilisgroup capable of fermenting beans, which are essentially devoid of any iso-valeric acid production. The present invention especially relates to novel strains ofBacillus natto, in which one or more genes involved in the biosynthetic pathway for the production of iso-valeric acids are essentially non-functional.

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