Identification and characterization of a Bacillus subtilis strain HB-1 isolated from Yandou, a fermented soybean food in China-Reference-Cited by-同舟云学术

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Identification and characterization of a Bacillus subtilis strain HB-1 isolated from Yandou, a fermented soybean food in China

Published:2013-05 Issue:1 Volume:31 Page:22-27
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Qin Huibin,Yang Hongjiang,Qiao Zhijun,Gao Songsong,Liu Zheng

Funder

The National Natural Science Foundation of China

The National Key Technology R&D Program of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference55 articles.

1. Comparative analysis of Bacillus anthracis, Bacillus cereus, and related species on the basis of reverse transcriptase sequencing of 16S rRNA;Ash;International Journal of Systematic Bacteriology,1991

2. Poly (glutamic acid) – an emerging biopolymer of commercial interest;Bajaj;Bioresource Technology,2011

3. Relationship of Bacillus amyloliquefaciens clades associated with strains DSM 7T and FZB42T: a proposal for Bacillus amyloliquefaciens subsp. amyloliquefaciens subsp. nov. and Bacillus amyloliquefaciens subsp. plantarum subsp. nov. based on complete genome sequence comparisons

4. Is the 16S–23S rRNA internal transcribed spacer region a good tool for use in molecular systematics and population genetics? A case study in cyanobacteria;Boyer;Molecular Biology and Evolution,2001

5. Microbial biosynthesis of polyglutamic acid biopolymer and applications in the biopharmaceutical, biomedical and food industries;Buescher;Critical Reviews in Biotechnology,2007

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2. Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds;Frontiers in Sustainable Food Systems;2022-06-14

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4. Bio-modified soybean meal as a new protein source for food;IOP Conference Series: Materials Science and Engineering;2021-01-01

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