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Isolation of antifungal bacteria from Japanese fermented soybeans, natto

Daichi Murata1, Sayaka Sawano2, Tatsuya Ohike2

  • 1Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan. b07016md@waka.kindai.ac.jp

Journal of Environmental Sciences (China)
|August 1, 2014
PubMed

Keywords:
biosurfactantfermented soybeanssuppressive bacteria

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