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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Bibliographic Details
Main Authors: Kubo, Yuji, Rooney, Alejandro P., Tsukakoshi, Yoshiki, Nakagawa, Rikio, Hasegawa, Hiromasa, Kimura, Keitarou
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 2011
Subjects:
Food Microbiology
Online Access: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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