Abstract
Natto is manufactured by cultivation of Bacillus natto, a strain of B. subtilis, on the surface of boiled soy-beans, and has a viscous substance. Slightly sticky powder was obtained after extracting the viscous substance successively with aqueous solution of trichloroacetic acid, phenol, and pyridine, and was purified by dialysis and electrodialysis. This substance was isolated as electrophoretically single compound, positive to the Molish reaction, negative to the biuret reaction, and contained phosphorus but not nitrogen or sulfur. Hydrolysis of this polysaccharide gave three monosaccharides, arabinose, xylose, and galactose.
