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Evaluation of probiotic Bacillus subtilis P229 isolated from cheonggukjang and its application in soybean fermentation

2018-11-01

Abstract excerpt

Bacillus subtilis P229 was isolated from cheonggukjang, a Korean soybean fermented food, and its probiotic properties and utility in starter cultures for soybean fermentation were investigated. B. subtilis P229 spores were stable when exposed to simulated gastric and bile conditions. B. subtilis P229 vegetative cells did not produce β-glucuronidase, were sufficiently susceptible to antibiotics, and adhered strongl...

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Literature Corpus work
84667576-4b97-50e1-860c-ec1c2e38ef64
DOI
10.1016/j.lwt.2018.06.054
Open publication

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