Lv1
20 积分 2025-09-18 加入
Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto
22小时前
待确认
Genome based safety assessment for Bacillus coagulans strain LBSC (DSM 17654) for probiotic application
2天前
已完结
Evaluation of probiotic Bacillus subtilis P229 isolated from cheonggukjang and its application in soybean fermentation
2天前
已完结
Optimization of Culture Conditions During the Solid-State Fermentation of Tea Residue Using Mixed Strains
18天前
已完结
Optimization of media composition for Nattokinase production by Bacillus subtilis using response surface methodology
18天前
已完结
Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto
18天前
已完结
Production of fermented red beans with multiple bioactivities using co-cultures of Bacillus subtilis and Lactobacillus delbrueckii subsp. bulgaricus
18天前
已完结
Highly efficient and sustainable bioconversion of cottonseed meal to high-value products through solid-state fermentation by protease-enhanced Streptomyces sp. SCUT-3
25天前
已完结
Purification and Characterization of Nattokinase from Bacillus subtilis Natto B-12
29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
皖公网安备34019202002308
