Whole-Genome Sequencing and Comparative Genome Analysis of Bacillus subtilis Strains Isolated from Non-Salted Fermented Soybean Foods

Bacillus subtilis is the main component in the fermentation of soybeans. To investigate the genetics of the soybean-fermenting B. subtilis strains and its relationship with the productivity of extracellular poly-γ-glutamic acid (γPGA), we sequenced the whole genome of eight B. subtilis stains isolat...

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Veröffentlicht in:	PloS one 2015-10, Vol.10 (10), p.e0141369
Hauptverfasser:	Kamada, Mayumi, Hase, Sumitaka, Fujii, Kazushi, Miyake, Masato, Sato, Kengo, Kimura, Keitarou, Sakakibara, Yasubumi
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacillus subtilis Bacillus subtilis - genetics Biochemistry Biotin Biotin operon Comparative analysis DNA sequencing DNA Transposable Elements - genetics Fermentation Fermented food Flagella Food Food Microbiology Gene sequencing Genes Genetic aspects Genetics Genome, Bacterial Genomes Genomics Glutamic acid Glycine max Glycine max - microbiology Health aspects High-Throughput Nucleotide Sequencing Informatics Insertion Insertion sequences Laboratories Multilocus sequence typing Phylogeny poly-γ-Glutamic acid Polyglutamic Acid - analogs & derivatives Polyglutamic Acid - genetics Polyglutamic Acid - metabolism Proteins Soy Foods - microbiology Soybeans Subtilisin Subtilisins - genetics Synthesis Thailand
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