Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India

International Journal of Food Microbiology

Volumn 197, Issue , 2015, Pages 72-76

  Chettri, Rajen ^a   Tamang, Jyoti Prakash ^a  

^a SIKKIM UNIVERSITY   (India)

Author keywords

Bacillus; Bekang; Fermented soybeans; Molecular techniques; Tungrymbai

Indexed keywords

AMPLIFIED RIBOSOMAL DNA RESTRICTION ANALYSIS; ARTICLE; BACILLUS; BACILLUS CIRCULANS; BACILLUS COAGULANS; BACILLUS LICHENIFORMIS; BACILLUS PUMILUS; BACILLUS SUBTILIS; BREVIBACILLUS BREVIS; COLONY FORMING UNIT; FERMENTED PRODUCT; HYDROLYSIS; INDIA; LYSINIBACILLUS FUSIFORMIS; LYSINIBACILLUS SPHAERICUS; NONHUMAN; PATHOGEN LOAD; PH; PHYLOGENETIC TREE; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; SOYBEAN; SPECIES; YEAST; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY;

BACILLUS (BACTERIUM); BACILLUS CIRCULANS; BACILLUS COAGULANS; BACILLUS LICHENIFORMIS; BACILLUS PUMILUS; BACILLUS SPHAERICUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); BREVIBACILLUS BREVIS; GLYCINE MAX;

BACTERIAL DNA;

BACILLUS; BACILLUS SUBTILIS; DNA, BACTERIAL; FERMENTATION; FOOD MICROBIOLOGY; INDIA; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SOYBEANS;

EID: 84920903751     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.12.021     Document Type: Article

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