Details of microorganism genetic resources

Details of MAFF 212221
MAFF No.212221
CategoryBacterium
Scientific nameBacillus subtilis (Ehrenberg 1835) Cohn 1872
IdentifierK. Kiuchi
SourceOryza sativa L.
Site on the sourcestraw
LocationJAPAN (IBARAKI)
Isolation dateApr 1989
IsolatorK. Kiuchi
DepositorT. Nagai
DesignationNN-1
HistoryK. Kiuchi, NN-1
Also deposited inindependent administrative corporationNational Institute of Advanced Industrial Science and TechnogyInternational Patent Organism Depositary FERM P-11319
Medium1.5% Glutamate, 1.5% Sucurose, 1.5% Phytone Peptone, 1.5% Agar
Temperature37℃
Time1day
Reference
  • Nagai, T., Nishimura, K., Suzuki, H., Banba, Y., Sasaki, H. and Kiuchi, K. (1994). Isolation and characterization of a Bacillus subtilis strain producing natto with strong umami-taste and high viscosity. Journal of the Japanese Society for Food Science and Technology 41(2): 123-128. [10.3136/nskkk1962.41.123]
Application for distributionOrder