Isolation of Bacillus subtilis from Spoiled Canned Bamboo Shoots and Softening Mechanism of Bamboo Shoots by the Bacillus subtilis.
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概要
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An isolate (T-1) from spoiled canned bamboo <I>(Sasa kurilensis)</I> shoots was morphologically and physiologically identified as <I>Bacillus subtilis</I>. When <I>B. subtilis</I> T-1 was cultivated with sterilized bamboo shoots at 30°C, shoots were degraded during the cultivation concomitant with an increase in the production of mono-and oligo-saccharides from hemicellulose.The cultivated medium contained several hemicellulose-degrading enzymes, e.g., β-xylanase and α-L-arabinofuranosidase. These results indicate that the enzymes from <I>B. subtilis</I> T-1 participate in the degradation of canned bamboo shoots.
- 日本食品微生物学会の論文
日本食品微生物学会 | 論文
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