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Phylogenetic Analysis of Bacillus subtilis Strains Applicable to Natto (Fermented Soybean) Production
Spore-forming Bacillus strains that produce extracellular poly-γ-glutamic acid were screened for their application to natto (fermented soybean food) fermentation. Among the 424 strains, including Bacillus subtilis and B. amyloliquefaciens, which we isolated from rice straw, 59 were capable of fermen...
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| Hoofdauteurs: | , , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
American Society for Microbiology
2011
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3187134/ https://ncbi.nlm.nih.gov/pubmed/21764950 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00448-11 |
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