Isolation of acetoin-producing bacillus strains from Japanese traditional food-natto

Preparative Biochemistry and Biotechnology

Volumn 43, Issue 6, 2013, Pages 551-564

  Fan, Yixiao ^a   Tian, Yanjun ^b   Zhao, Xiangying ^b   Zhang, Jiaxiang ^b   Liu, Jianjun ^a,b  

^a Shandong Polytechnic University Changqing   (China)

^b Food and Fermentation Engineering Key Laboratory of Shandong Province   (China)

Author keywords

acetoin; aqueous two phase system; B. subtilis; identification; isolation

Indexed keywords

ACETOIN; ALCOHOL; PHOSPHATE; POTASSIUM DERIVATIVE; POTASSIUM DIHYDROGEN PHOSPHATE; RIBOSOME DNA;

ARTICLE; BACILLUS SUBTILIS; CHEMISTRY; CULTURE MEDIUM; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; JAPAN; LIQUID LIQUID EXTRACTION; MASS FRAGMENTOGRAPHY; METABOLISM; METHODOLOGY; MICROBIOLOGY; PHYLOGENY; PHYSIOLOGY; SOYBEAN;

ACETOIN; BACILLUS SUBTILIS; CULTURE MEDIA; DNA, RIBOSOMAL; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; JAPAN; LIQUID-LIQUID EXTRACTION; PHOSPHATES; PHYLOGENY; POTASSIUM COMPOUNDS; SOY FOODS;

BACILLUS SUBTILIS;

EID: 84879097868     PISSN: 10826068     EISSN: 15322297     Source Type: Journal    
DOI: 10.1080/10826068.2012.762631     Document Type: Article

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