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dc.contributor.authorNutwara Meannuien_US
dc.contributor.authorSiriporn Riebroyen_US
dc.contributor.authorPussadee Tangwatcharinen_US
dc.contributor.authorJeong Hwa Hongen_US
dc.contributor.authorPunnanee Sumpavapolen_US
dc.description.abstractThe characteristics of commercial dried flatten Thua-nao collected from Northern of Thailand, namely oven dried (LPO) and sun dried (LPS) samples from Lamphun, sun dried sample from Chiang Mai (CMS) and sun dried sample from Chiang Rai (CRS),were investigated. The variations of chemical and physical characteristics were found among these Thua-nao products. Seventeen isolates of spore-forming bacteria were obtained from such products. Among these, four isolates (LPO-2, LPO-4, LPS-2 and CMS-1) were identified as Bacillus subtilis group by API 50CHB kit. For cellulolytic enzyme production, CMS-1 exhibited the highest clear zone on tryptic soy agar supplemented with carboxymethyl cellulose (P<0.05). Contrastingly, LPO-2 had the highest b-glucosidase activity with the lowest clear zone of cellulolytic enzyme activity (P<0.05). From 16S rRNA gene sequencing result, LPO-2 could be identified as Bacillus sp. and closely related to B. subtilis group.en_US
dc.publisherScience Faculty of Chiang Mai Universityen_US
dc.titleb-glucosidase Producing Bacillus Isolated from Thua-nao, an Indigenous Fermented Soybean Food in Thailanden_US
article.title.sourcetitleChiang Mai Journal of Scienceen_US
article.volume44en_US and Nutrition Program, Faculty of Agriculture, Kasetsart University, Bangkok, 10900 Thailand.en_US of Animal Production Technology and Fisheries, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520 Thailand.en_US of Smart Foods and Drugs, School of Food and Life Science, Inje University, Gimhae 621-749, Republic of Korea.en_US of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112 Thailand.en_US Food Research Unit, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat, 80160 Thailand.en_US
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