Identification and characterization of a Bacillus subtilis strain HB-1 isolated from Yandou, a fermented soybean food in China

► HB-1 was first isolated from Yandou, a Chinese traditional soybean fermented food. ► ITS sequence analysis demonstrated HB-1 was 99% homology to B. subtilis strain 168. ► HB-1 produced neutral protease and γ-polyglutamic acid at the level of 43.4 ± 3.9 U/ml and 9.0 ± 0.6 g/l, respectively. ► Total viable counts and sensory evaluations were conducted in the lab-made Yandou product.