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AMB Express
Fig. 1 | AMB Express

Fig. 1

From: Identification of diacetonamine from soybean curd residue as a sporulation-inducing factor toward Bacillus spp.

Fig. 1

Sporulation induction on vegetative cells of B. amyloliquefaciens AHU 2170 by an extract from soybean curd residue. An active fraction obtained by preliminary cation-exchange chromatography induced pellicle along with sporulation induction at a concentration equivalent to 1 g fresh weight of soybean curd residues per mL MSG medium after 48-h incubation (left), while control without any additives did not (right). Bacterial cells were stained with SYTO 9/propidium iodide for bacterial LIVE/DEAD assay. Note that shapes of the spore cells stained by SYRO 9 are clearly distinguishable from rod-shaped vegetative cells

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