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• W2005982931 abstract "Tungrymbai and bekang are naturally fermented soybean foods commonly consumed in Meghalaya and Mizoram states of India. A total of 39 samples of tungrymbai and 43 samples of bekang were collected from different villages and markets of Meghalaya and Mizoram, respectively and were analysed for microbial load. In both tungrymbai and bekang , the average population of Bacillus spp. was 8.2 ± 0.1 log cfu/g. A total of 428 isolates of Bacillus were isolated from tungrymbai (211) and bekang (217) for detailed identification. On the basis of a combination of phenotypic and molecular characterisation using ARDRA, ITS-PCR and RAPD-PCR techniques, species of Bacillus isolated from tungrymbai were identified as Bacillus licheniformis (25.5%), Bacillus pumilus (19.5%) and Bacillus subtilis (55%), and species of Bacillus from bekang were Bacillus brevis (2%), Bacillus circulans (7.5%), Bacillus coagulans (6.5%), B. licheniformis (16.5%), B. pumilus (9.1%), Bacillus sphaericus (4.6%), B. subtilis (51.8%), and Lysinibacillus fusiformis (2%). The most dominant bacterium in both products was B. subtilis . • We isolated Bacillus species from tungrymbai and bekang , naturally fermented soybean foods of India. • Based on molecular characterisations using ARDRA, ITS-PCR and RAPD-PCR techniques, species of Bacillus were identified as Bacillus brevis , B. cereus , B. circulans , B. coagulans , B. licheniformis , B. pumilus , B. subtilis and Lysinibacillus fusiformis ." @default.
• W2005982931 created "2016-06-24" @default.
• W2005982931 creator A5010325429 @default.
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• W2005982931 date "2015-03-01" @default.
• W2005982931 modified "2023-10-03" @default.
• W2005982931 title "Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India" @default.
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• W2005982931 doi "https://doi.org/10.1016/j.ijfoodmicro.2014.12.021" @default.
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