The novel anaerobic fungus Buwchfawromyces eastonii gen. nov., sp. nov., belonging to order Neocallimastigales (phylum Neocallimastigomycota) is described. Morphologically similar to Piromyces but genetically quite distinct, this fungus (isolate GE09) was first isolated from buffalo faeces in west Wales and then subsequently isolated from sheep, cattle and horse in the same area. Phylogenetic analysis of LSU and ITS sequence confirmed that B. eastonii isolates formed a distinct clade close to the polycentric Anaeromyces spp. The morphology of GE09 is monocentric with monoflagellate zoospores. However, the sporangial stalk (sporangiophore) is often distinctly swollen and the proximal regions of the rhizoidal system twisted in appearance.publishersversionPeer reviewe
A new Bacillus subtilis natto-fermenting strain, Miyagi-4100, showing enhanced exoenzyme production and developed from the parental Miyagi-4 strain, was used to prepare natto from hard-hulled black soybeans. In this study, we evaluated the ability of Miyagi-4100 to ferment black soybeans, based on the amount of viscous substances, poly-γ-glutamic acid and levan, as well as the degree of hardness of the fermented black soybean component. Miyagino, a commercial starter strain, and Miyagi-4 were compared to Miyagi-4100. Black soybean natto produced with Miyagi-4100 contained much more levan than that produced with Miyagi-4, and showed a tendency for decreased hardness. Therefore, we conclude that Miyagi-4100 is highly applicable to fermenting black soybeans to natto.
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