Diversity and functionality of Bacillus and related genera isolated from spontaneously fermented soybeans (Indian Kinema) and locust beans (African Soumbala)

International Journal of Food Microbiology

Volumn 77, Issue 3, 2002, Pages 175-186

  Sarkar, P K ^a,b   Hasenack, B ^a   Nout, M J R ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF NORTH BENGAL   (India)

Author keywords

Amino nitrogen; Bacillus subtilis; DNA fingerprinting; Kinema; PCR; pH; RAPD; Soumbala; Soybean fermentation; Stickiness

Indexed keywords

BACTERIAL DNA; NITROGEN; POLYMER;

ARTICLE; BACILLUS; BACILLUS BADIUS; BACILLUS CEREUS; BACILLUS CIRCULANS; BACILLUS FIRMUS; BACILLUS LICHENIFORMIS; BACILLUS MEGATERIUM; BACILLUS MYCOIDES; BACILLUS SPHAERICUS; BACILLUS SUBTILIS; BACILLUS THURINGIENSIS; BACTERIAL FLORA; BACTERIAL STRAIN; BACTERIUM ISOLATION; BREVIBACILLUS LATEROSPORUS; CARBON SOURCE; CONTROLLED STUDY; DNA FINGERPRINTING; FERMENTATION; GENOTYPE; NONHUMAN; PAENIBACILLUS ALVEI; PAENIBACILLUS LARVAE; PH; PHENOTYPE; POLYMERASE CHAIN REACTION; PROTEIN DEGRADATION; RANDOM AMPLIFIED POLYMORPHIC DNA; SOYBEAN;

BACILLUS; DNA FINGERPRINTING; DNA, BACTERIAL; FABACEAE; FERMENTATION; FOOD MICROBIOLOGY; PHENOTYPE; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SOYBEANS; SPECIES SPECIFICITY; VARIATION (GENETICS);

BACILLUS BADIUS; BACILLUS CEREUS; BACILLUS CIRCULANS; BACILLUS FIRMUS; BACILLUS LICHENIFORMIS; BACILLUS MEGATERIUM; BACILLUS MYCOIDES; BACILLUS SPHAERICUS; BACILLUS SUBTILIS; BACILLUS THURINGIENSIS; BREVIBACILLUS; BREVIBACILLUS LATEROSPORUS; GLYCINE MAX; PAENIBACILLUS; PAENIBACILLUS ALVEI; PAENIBACILLUS LARVAE;

EID: 0037173971     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00124-1     Document Type: Article

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