description: In Japan, Bacillus subtilus has been used for centuries in the production of natto, a traditional food consisting of fermented soybean that is still included in the diet of the Japanese people. It has also been used in the production of extracellular enzymes, particularly amylase and proteases and nucleases as well as valuable metabolites such as amino acids and nucleatides. This book sums up 1980s research performed in Japan to evaluate Bacilus subtilus in the light of worldwide research.
language: English
title: Bacillus Subtilis: Molecular Biology and Industrial Applications
titlecomplete: Bacillus Subtilis: Molecular Biology and Industrial Applications (Topics in Secondary Metabolism)
publisher: Elsevier Science Ltd