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Soy protein degradation drives diversity of amino-containing compounds via Bacillus subtilis natto fermentation

Bacillus SubtilisBiosynthesisEngineeringFood FermentationBiochemistryAmino-containing CompoundsBiotechnologyBiochemical EngineeringSoy Protein DegradationFood MicrobiologyAlternative Protein SourceMicrobiologyMicrobiological Degradation