Characterization of Bacillus subtilis strains isolated from fermented soybean foods in Southeast Asia: Comparison with B. subtilis (natto) starter strains

Japan Agricultural Research Quarterly

Volumn 36, Issue 3, 2002, Pages 169-175

  Inatsu, Yasuhiro ^a   Kimura, Keitarou ^a   Itoh, Yoshifumi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Amylase; Insertion sequence; Natto; Phage typing; Protease

Indexed keywords

BACILLUS SUBTILIS; GLYCINE MAX; INSERTION SEQUENCES; PROKARYOTA; TRANSPOSONS; UNIDENTIFIED INSERTION SEQUENCE;

EID: 0036630172     PISSN: 00213551     EISSN: None     Source Type: Journal    
DOI: 10.6090/jarq.36.169     Document Type: Article

References (22)

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