Isolation of acetoin-producing Bacillus strains from Japanese traditional food-natto. [electronic resource]
Producer: 20140106Description: 551-64 p. digitalISSN:- 1532-2297
- Acetoin -- isolation & purification
- Bacillus subtilis -- genetics
- Culture Media -- chemistry
- DNA, Ribosomal
- Ethanol -- chemistry
- Fermentation
- Food Microbiology
- Gas Chromatography-Mass Spectrometry
- Japan
- Liquid-Liquid Extraction -- methods
- Phosphates -- chemistry
- Phylogeny
- Potassium Compounds -- chemistry
- Soy Foods -- microbiology
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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