Oceanobacillus soja sp. nov. isolated from soy sauce production equipment in Japan

Journal of General and Applied Microbiology

Volumn 55, Issue 3, 2009, Pages 225-232

  Tominaga, Tatsuya ^a   An, Sun Young ^b   Oyaizu, Hiroshi ^b   Yokota, Akira ^b  

^a Saitama Idustrial Technology Center North Institute   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

Author keywords

Oceanobacillus soja gen. nov., sp. nov.; Soy sauce; Spore

Indexed keywords

CARDIOLIPIN; CYTOSINE; FATTY ACID; GENOMIC DNA; GUANINE; LIPID; MENAQUINONE; PEPTIDOGLYCAN; PHOSPHATIDYLGLYCEROL; QUINONE DERIVATIVE; RNA 16S;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATION; BIOREACTOR; CHEMOTAXONOMY; CONDIMENT; DNA CONTENT; DNA DNA HYBRIDIZATION; EQUIPMENT; FOOD INDUSTRY; GRAM POSITIVE BACTERIUM; JAPAN; NEW SPECIES; NONHUMAN; NUCLEOTIDE SEQUENCE; OCEANOBACILLUS SOJA; PHYLOGENY; RNA SEQUENCE; SEQUENCE ANALYSIS; SOY SAUCE;

BACILLUS; BASE COMPOSITION; EQUIPMENT CONTAMINATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; GENES, BACTERIAL; JAPAN; MOLECULAR SEQUENCE DATA; PHYLOGENY; SOY FOODS;

BACTERIA (MICROORGANISMS); OCEANOBACILLUS; POSIBACTERIA; SOJA;

EID: 67749086690     PISSN: 00221260     EISSN: 13498037     Source Type: Journal    
DOI: 10.2323/jgam.55.225     Document Type: Article

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