Bacillus subtilis HJ18-4 from traditional fermented soybean food inhibits bacillus cereus growth and toxin-related genes

Journal of Food Science

Volumn 79, Issue 11, 2014, Pages M2279-M2287

  Eom, Jeong Seon ^a   Lee, Sun Young ^a   Choi, Hye Sun ^a  

^a National Institute of Animal Science   (South Korea)

Author keywords

Bacillus cereus; Bacillus subtilis HJ18 4; Fermented soybean food

Indexed keywords

BACTERIAL PROTEIN; BACTERIAL TOXIN; BIOLOGICAL CONTROL AGENT; NHEA PROTEIN, BACILLUS CEREUS; TOXIN;

BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIAL GENE; BIOLOGICAL CONTROL AGENT; DOWN REGULATION; FERMENTATION; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; REAL TIME POLYMERASE CHAIN REACTION; SOYBEAN;

BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIAL PROTEINS; BACTERIAL TOXINS; BIOLOGICAL CONTROL AGENTS; DOWN-REGULATION; FERMENTATION; FOOD MICROBIOLOGY; GENES, BACTERIAL; REAL-TIME POLYMERASE CHAIN REACTION; SOYBEANS; TOXINS, BIOLOGICAL;

EID: 84910649753     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12569     Document Type: Article

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