Frequency of the Insertion Sequence IS4Bsu1amongBacillus subtilisStrains Isolated from Fermented Soybean Foods in Southeast Asia | Zendy

Keitarou Kimura | Zendy; Yasuhiro Inatsu | Zendy; Yoshifumi Itoh | Zendy

Open Access

Frequency of the Insertion Sequence IS4Bsu1amongBacillus subtilisStrains Isolated from Fermented Soybean Foods in Southeast Asia

Author(s) -

Keitarou Kimura,

Yasuhiro Inatsu,

Yoshifumi Itoh

Publication year - 2002

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.66.1994

Subject(s) - bacillus subtilis , fermentation , biology , fermentation in food processing , gram , food science , chromosome , southeast asia , bacillus (shape) , bacteria , bacillaceae , strain (injury) , microbiology and biotechnology , gene , genetics , lactic acid , history , ancient history , anatomy

Among 45 Bacillus subtilis strains isolated from non-salted types of fermented soybeans produced in several Southeast Asian countries, 20 had the insertion sequence IS4Bsu1 in the chromosome. In contrast, none of 49 B. subtilis strains of non-food origin contained IS4Bsu1. Frequent occurrence of this mobile DNA element in the soybean-fermenting B. subtilis would reflect the fact that few strains flourish on soybeans and thereby contribute to soybean fermentation.

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