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"Natto," produced by growing Bacillus subtilis (natto) on steamed soybeans, is one of the most traditional fermented foods in Japan. It is a viscous material consisting of polysaccharide (a levan-form fructan) and polyglutamate (PGA).1'2* Fujii3) showed that the PGA consists of land D-glutamate, and the proportion of the two isomers in PGA varies from 40 to 93% depending cultivation conditions.4* In a previous paper,5) we reported that the 5.7-kb plasmid, encoding the y-glutamyltranspeptidase (y-GTP)

Specific host range of Bacillus subtilis (natto) phages associated with polyglutamate production.