Whole-Genome Sequencing and Comparative Genome Analysis of Bacillus subtilis Strains Isolated from Non-Salted Fermented Soybean Foods

Bacillus subtilis is the main component in the fermentation of soybeans. To investigate the genetics of the soybean-fermenting B. subtilis strains and its relationship with the productivity of extracellular poly-γ-glutamic acid (γPGA), we sequenced the whole genome of eight B. subtilis stains isolat...

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Detalles Bibliográficos
Autores principales: Kamada, Mayumi, Hase, Sumitaka, Fujii, Kazushi, Miyake, Masato, Sato, Kengo, Kimura, Keitarou, Sakakibara, Yasubumi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4624242/
https://www.ncbi.nlm.nih.gov/pubmed/26505996
http://dx.doi.org/10.1371/journal.pone.0141369

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4624242/
https://www.ncbi.nlm.nih.gov/pubmed/26505996
http://dx.doi.org/10.1371/journal.pone.0141369

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