Lv03
0 积分 2025-02-28 加入
Fermentation with Bacillus natto and Bifidobacterium improves the functional, physicochemical properties, and taste qualities of coix seed-natto
12小时前
已完结
Co‐fermentation of lentils using lactic acid bacteria and Bacillus subtilis natto increases functional and antioxidant components
12小时前
已完结
Process optimization of co-fermentation natto with Lactobacillus bulgaricus and characteristic analysis
12小时前
已完结
Untargeted metabolomics revealed the effect of soybean metabolites on poly(γ‐glutamic acid) production in fermented natto and its metabolic pathway
1天前
已完结
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
1天前
已完结
Use of bacterial co-cultures for the efficient production of chemicals
1天前
已完结
A novel fermented soybean, inoculated with selected Bacillus, Lactobacillus and Hansenula strains, showed strong antioxidant and anti-fatigue potential activity
2天前
已完结
A novel fermented soybean, inoculated with selected Bacillus, Lactobacillus and Hansenula strains, showed strong antioxidant and anti-fatigue potential activity
2天前
已完结
Genomic and transcriptomic analysis of Bacillus subtilis JNFE1126 with higher nattokinase production through ultraviolet combined 60Co-γ ray mutagenesis
1个月前
已完结
Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from Thai fermented meat and fish products
2个月前
已完结
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