Isolation and characterization of Bacillus polyfermenticus isolated from Meju, Korean soybean fermentation starter

World Journal of Microbiology and Biotechnology

Volumn 26, Issue 6, 2010, Pages 1099-1105

  Mo, Ae Young ^a   Kwon, Bora ^a   Kamala Kannan, Seralathan ^a   Lee, Kui Jae ^a   Oh, Byung Taek ^a   Kim, Dae Hyuk ^a   Yang, Moon Sik ^a   Kim, Jin Hyung ^b   Park, Seung Moon ^a  

^a Chonbuk National University   (South Korea)

^b Chonbuk National University Medical School   (South Korea)

Author keywords

Bacillus polyfermenticus; Cheonggukjang; Intergenic spacer region; Meju; Soybean fermentation

Indexed keywords

16S RDNA SEQUENCE; BACILLUS ATROPHAEUS; BACILLUS POLYFERMENTICUS; BACILLUS SPECIES; BACILLUS SUBTILIS; BIOCHEMICAL CHARACTERIZATION; COMPARATIVE ANALYSIS; FIBRINOLYTIC ACTIVITY; GLUTAMATE PRODUCTION; INTERGENIC SPACER REGIONS; INTERNAL TRANSCRIBED SPACERS; ISOLATION AND CHARACTERIZATION; SOYBEAN PRODUCTS;

CHARACTERIZATION; COAGULATION; FERMENTATION; STARTERS;

BACTERIOLOGY;

BACILLUS (BACTERIUM); BACILLUS ATROPHAEUS; BACILLUS POLYFERMENTICUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX; MUS;

EID: 77952242573     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-009-0276-z     Document Type: Article

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