Identification and characterization of a Bacillus subtilis strain HB-1 isolated from Yandou, a fermented soybean food in China

Food Control

Volumn 31, Issue 1, 2013, Pages 22-27

  Qin, Huibin ^a,b   Yang, Hongjiang ^a   Qiao, Zhijun ^b   Gao, Songsong ^a   Liu, Zheng ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b Shanxi Academy of Agricultural Sciences   (China)

Author keywords

polyglutamic acid ( PGA); Bacillus subtilis; Internal transcribed spacer (ITS); Neutral protease activity; Yandou

Indexed keywords

BACILLUS (BACTERIUM); BACILLUS LICHENIFORMIS; BACILLUS LICHENIFORMIS ATCC 14580; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX; POSIBACTERIA;

EID: 84870381913     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.10.004     Document Type: Article

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