Abstract
The levels of fatty acids and their distribution were determined in spores from twenty-five strains of Bacillus natto isolated from a fermented soybean food, natto, or subcultured from the culture collection. The major fatty acid components of spores, consisting of about 80 to 90% of the total, were anteiso-C 15, anteiso-C 17, iso-C 15 and iso-C 17; the other fatty acids, at a level of 10 to 20% of the total, were iso-C 14, iso-C 16, n-C 14, n-C 16 and n-C 18. The amount of fatty acid in spores was highest with anteiso-C 15, followed in order by iso-C 15. In addition to the nine fatty acids, some of the strains produced six extra fatty acids, three branched ( anteiso-C 13, iso-C 12 and iso-C 13) and three normal ( n-C 12, n-C 15 and n-C 17).
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