A taxonomic study of Bacillus sp. isolated from Korean salt-fermented anchovy

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dc.contributor.authorYoung Min Ha-
dc.contributor.authorYong Ha Park-
dc.contributor.authorYoung Jae Kim-
dc.date.accessioned2017-04-19T08:58:38Z-
dc.date.available2017-04-19T08:58:38Z-
dc.date.issued2002-
dc.identifier.issnI000-0142-
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/5678-
dc.description.abstractA bacterial strain producing an extracellular β-amylase, designated KYJ 963, was isolated from Korean salt-fermented anchovy (anchovy-jeot). A nearly complete nucleotide sequence of a 16S ribosomal RNA from the isolate was determined. On the basis of the results of 16S ribosomal DNA sequence, cellular fatty acid composition, sensitivity test to antibiotics and so on, the strain KYJ 963 was identified as the closest microbe to Bacillus megaterium and Bacillus simplex.-
dc.titleA taxonomic study of Bacillus sp. isolated from Korean salt-fermented anchovy-
dc.title.alternativeA taxonomic study of Bacillus sp. isolated from Korean salt-fermented anchovy-
dc.typeArticle-
dc.citation.titleMolecular Biology Today-
dc.citation.number1-
dc.citation.endPage29-
dc.citation.startPage25-
dc.citation.volume3-
dc.contributor.affiliatedAuthorYong Ha Park-
dc.contributor.alternativeName하영민-
dc.contributor.alternativeName박용하-
dc.contributor.alternativeName김영재-
dc.identifier.bibliographicCitationMolecular Biology Today, vol. 3, no. 1, pp. 25-29-
dc.description.journalClassN-
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