High prevalence of Bacillus subtilis-infecting bacteriophages in soybean-based fermented foods and its detrimental effects on the process and quality of Cheonggukjang.

In conclusion, B. subtilis phages are widespread in Korean soybean-based fermented foods and it should be of great concern as phages may hamper the bacterial growth during fermentation and yield poor quality products. PMID: 30166141 [PubMed - in process]

https://www.ncbi.nlm.nih.gov/pubmed/30166141?dopt=Abstract

Source: Food Microbiology - September 1, 2018 Category: Food Science Authors: Ghosh K, Kang HS, Hyun WB, Kim KP Tags: Food Microbiol Source Type: research

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