Traditional fermented soybean food has emerged as an important part of people's dietary
structure because of the unique flavors and improved health benefit. During fermentation …

Bacillus species such as Bacillus subtilis and Bacillus amyloliquefaciens are widely used to
produce fermented foods from soybeans and locust beans in Asian and West African …

The first volume in a series covering the latest information in microbiology, biotechnology,
and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of …

Aims: To clarify the diversity of Bacillus subtilis strains in Thua nao that produce high
concentrations of products useful in food manufacturing and in health‐promoting …

The dominant microorganisms in 'Hawaijar', a traditional non-salted fermented soybean
(Glycine max (L.)) food of Manipur, India, were isolated and identified by molecular …

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous
Fermented Foods Fermented foods and beverages span a range of root crops, cereals …

Bacteriophages have been suggested as an alternative approach to reduce the amount of
pathogens in various applications. Bacteriophages of various specificity and virulence were …

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 …

Bacillus subtilis C1, a bacterium capable of producing a glycerol and γ-PGA bioconjugate,
was studied. C1 is a glutamate independent bacterium, which produces the γ-PGA …

Bread, in various forms, has been a staple in the diets of many population groups for many
centuries. The history of bread traces back to about 3,000 BC The development of cereal …