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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...
Autores principales: | Kamada, Mayumi, Hase, Sumitaka, Fujii, Kazushi, Miyake, Masato, Sato, Kengo, Kimura, Keitarou, Sakakibara, Yasubumi |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2015
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Materias: | |
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 |
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