Fan, Yixiao <br/><br/>
Isolation of acetoin-producing Bacillus strains from Japanese traditional food-natto.  [electronic resource] 

 -  Preparative biochemistry & biotechnology  2013 
 - 551-64 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1532-2297 
<br/><br/><label>Standard No.: </label>10.1080/10826068.2012.762631  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetoin--isolation & purification<br/>Bacillus subtilis--genetics<br/>Culture Media--chemistry<br/>DNA, Ribosomal<br/>Ethanol--chemistry<br/>Fermentation<br/>Food Microbiology<br/>Gas Chromatography-Mass Spectrometry<br/>Japan<br/>Liquid-Liquid Extraction--methods<br/>Phosphates--chemistry<br/>Phylogeny<br/>Potassium Compounds--chemistry<br/>Soy Foods--microbiology