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J-GLOBAL ID：200902165840112188   Reference number：03A0003487

Characterization of Bacillus subtilis Strains Isolated from Fermented Soybean Foods in Southeast Asia: Comparison with B. subtilis (natto) Starter Strains.

東南アジアにおける発酵ダイズ食品から分離したBacillus subtilis菌株の特徴

Author (3)： INATSU Y (National Food Res. Inst., Ibaraki, JPN) ,  KIMURA K (National Food Res. Inst., Ibaraki, JPN) ,  ITOH Y (National Food Res. Inst., Ibaraki, JPN)
Material： JARQ  (Japan Agricultural Research Quarterly)
Volume： 36  Issue： 3  Page： 169-175  Publication year： Jul. 31, 2002 
JST Material Number： Y0175A  ISSN： 0021-3551  CODEN： JARJA9  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Glycine max ,...

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JST classification (2)： Microorganism inoculation and culture methods  (EG02030R) ,  Vegetables and processed vegetable products  (FJ11020O)

Reference (22)：

• 1. Ackermann, H.-W. et al. (1995) Phage typing of Bacillus subtilis and B. thuringiensis. Res. Microbiol., 146, 643-657.
• 2. Buchanan, R. E. et al. (1974) Bergey's manual of determinative bacteriology (Eighth edition). Waverly press, USA, 529-551.
• 3. Fujii, H. (1962) On the formation of mucilage by Bacillus natto. J. Agric. Chem., 36, 1000-1004 [In Japanese].
• 4. Hara, T. et al. (1986) Distribution of plasmids in polyglutamate-producing Bacillus strains isolated from “Natto”-like fermented soybeans, “Tua Nao”, in Thailand. J. Gen. Appl. Microbiol., 32, 241-249.
• 5. Hara, T. et al. (1993) Plasmid Distribution in γ-poly-glutamate-producing bacillus strains isolated from “Dan-Douchi,” a “Natto”-like non-salty fermented soybean food in China. J. Gen. Appl. Microbiol., 39, 75-82.

Terms in the title (5)： 東南アジア ,  発酵 ,  ダイズ食品 ,  Bacillus ,  菌株