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Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food

Kinema, an ethnic fermented, non-salted and sticky soybean food is consumed in the eastern part of India. The stickiness is one of the best qualities of good kinema preferred by consumers, which is due to the production of poly-γ-glutamic acid (PGA). Average load of Bacillus in kinema was 10(7) cfu/...

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Detalles Bibliográficos
Autores principales:	Chettri, Rajen, Bhutia, Meera O., Tamang, Jyoti P.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2016
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4914496/ https://www.ncbi.nlm.nih.gov/pubmed/27446012 http://dx.doi.org/10.3389/fmicb.2016.00971

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