Bacteriophages of Bacillus subtilis (natto) and Their Contamination in Natto Factories
نویسنده
چکیده
Natto is a fermented soybean food, which is produced and consumed mainly in Japan (Nagai & Tamang, 2010). The Japanese usually eat natto with cooked rice, after mixing it with seasonings attached in a package or with soy sauce (Fig. 1). Natto has a characteristic odour of short-chain fatty acids and ammonia (Ikeda et al., 1984; Kanno & Takamatsu, 1987), and a highly viscous polymer, poly-γ-glutamate (PGA, see Section 3).
منابع مشابه
Construction of physical maps of Bacillus subtilis (natto) strains.
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