| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6392763 | Food Control | 2013 | 6 Pages |
Abstract
⺠HB-1 was first isolated from Yandou, a Chinese traditional soybean fermented food. ⺠ITS sequence analysis demonstrated HB-1 was 99% homology to B. subtilis strain 168. ⺠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. ⺠Total viable counts and sensory evaluations were conducted in the lab-made Yandou product.
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Authors
Huibin Qin, Hongjiang Yang, Zhijun Qiao, Songsong Gao, Zheng Liu,