Full Paper Phylogeny of γ-polyglutamic acid-producing Bacillus strains isolated from a fermented locust bean product manufactured in West Africa
نویسندگان
چکیده
Japanese commercial natto, a sticky fermented food made from steamed soybeans, is produced using a pure culture of Bacillus subtilis, but natto-like products in other Asian countries are manufactured through a natural fermentation process (Chantawannakul et al., 2002; Chunhachart et al., 2006b; Sarkar et al., 2002; Tamang, 1999). These fermented soybean foods are different from brine-added fermented soybean products such as soy sauce and soy paste. There are also similar unsalted fermented foods made from locust beans in the savanna area of West Africa (Achi, 2005; J. Gen. Appl. Microbiol., 54, 159‒166 (2008)
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