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Updated: May 6, 2026

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在大豆发酵中产生的氨基酸概况的特异性由三种Bacillus spp产生的

Sumin Seo1, Do-Won Jeong2, Sooyoung Sul3

  • 1Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.

Journal of microbiology and biotechnology
|January 23, 2025
PubMed
概括

细菌 velezensis表现出高盐耐受性和蛋白质分解活性,使其成为高盐发酵大豆食品的理想选择. 它独特的氨基酸生产特征使其与Bacillus subtilis和Bacillus licheniformis区分开来.

关键词:
细菌 类 类 类这种细菌是 Bacillus subtilis.这种病原体是Bacillus velezensis.氨基酸档案中的氨基酸.蛋白质溶解活动的蛋白质溶解活性.盐的耐受性 盐的耐受性

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