Sporulation of Bacillus subtilis (natto) KFP 4 isolated from Takahashi natto starter derived from food extracts

We investigated the sporulation of vegetative cells of Bacillus subtilis (natto) KFP 4, isolated from commercial Takahashi natto starter. When the temperature of culture plates was increased from 37 deg C to 40 deg C, the spore number (/ml) after sporulation treatment was observed to increase, and t...

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Veröffentlicht in:	Nihon Shokuhin Kagaku Kōgaku kaishi 2007/09/15, Vol.54(9), pp.406-411
Hauptverfasser:	Mitsuboshi, S.(Kyoritsu Women's Univ., Tokyo (Japan)), Obitsu, R, Otsuki, M, Katsumata, M, Kita, R, Watanabe, S, Tanaka, T, Muramatsu, K, Kiuchi, K
Format:	Artikel
Sprache:	jpn
Schlagworte:	ALIMENT A BASE DE SOJA POUR HOMME ALIMENTOS DERIVADOS DE LA SOJA BACILLUS SUBTILIS Bacillus subtilis (natto) Takahashi ESPORAS EXTRACTOS EXTRACTS EXTRAIT Food extracts MANGANESE MANGANESO Natto SOYFOODS SPORE SPORES Sporulation
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