Phylogeny of γ-polyglutamic acid-producing Bacillus strains isolated from fermented soybean foods manufactured in Asian countries

Journal of General and Applied Microbiology

Volumn 53, Issue 6, 2007, Pages 315-323

  Meerak, Jomkhwan ^a   Iida, Haruna ^a   Watanabe, Yusuke ^a   Miyashita, Mika ^b   Sato, Hajime ^b   Nakagawa, Yasuyoshi ^b   Tahara, Yasutaka ^a  

^a SHIZUOKA UNIVERSITY   (Japan)

^b NATIONAL INSTITUTE OF TECHNOLOGY AND EVALUATION   (Japan)

Author keywords

polyglutamic acid; 16S rDNA sequences; Bacillus; Fermented soybean foods; Phylogeny; rpoB and fus sequences

Indexed keywords

BACTERIAL DNA; DNA 16S; ELONGATION FACTOR G; POLYGLUTAMIC ACID; RNA POLYMERASE BETA SUBUNIT;

ARTICLE; BACILLUS SUBTILIS; BACTERIAL GENETICS; BACTERIAL STRAIN; BACTERIUM ISOLATION; FERMENTED PRODUCT; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; GENE SEQUENCE; HOUSEKEEPING GENE; JAPAN; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYLOGENETIC TREE; SEQUENCE ANALYSIS; SOYBEAN; UNINDEXED SEQUENCE;

ASIA; BACILLUS; FERMENTATION; FOOD MICROBIOLOGY; JAPAN; PHYLOGENY; POLYGLUTAMIC ACID; SOIL MICROBIOLOGY; SOYBEANS;

BACILLUS AMYLOLIQUEFACIENS; BACILLUS SUBTILIS; GLYCINE MAX;

EID: 39449126798     PISSN: 00221260     EISSN: 13498037     Source Type: Journal    
DOI: 10.2323/jgam.53.315     Document Type: Article

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