검색결과 : 12건
| No. | Article |
|---|---|
| 1 |
Biotech in China 2021, at the beginning of the 14th five-year period ("145") Schmid RD, Xiong X Applied Microbiology and Biotechnology, 105(10), 3971, 2021 |
| 2 |
D-amino acids in foods Marcone GL, Rosini E, Crespi E, Pollegioni L Applied Microbiology and Biotechnology, 104(2), 555, 2020 |
| 3 |
Characterisation of the bacterial community structures of sunki, a traditional unsalted pickle of fermented turnip leaves Tomita S, Watanabe J, Nakamura T, Endo A, Okada S Journal of Bioscience and Bioengineering, 129(5), 541, 2020 |
| 4 |
Three novel Bacillus strains from a traditional lacto-fermented pickle as potential probiotics Talebi S, Makhdoumi A, Bahreini M, Matin MM, Moradi HS Journal of Applied Microbiology, 125(3), 888, 2018 |
| 5 |
Gamma-aminobutyric acid fermentation with date residue by a lactic acid bacterium, &ITLactobacillus brevis&IT Hasegawa M, Yamane D, Funato K, Yoshida A, Sambongi Y Journal of Bioscience and Bioengineering, 125(3), 316, 2018 |
| 6 |
Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products Ogunremi OR, Sanni AI, Agrawal R Journal of Applied Microbiology, 119(3), 797, 2015 |
| 7 |
Isolation and characterization of Pseudoalteromonas sp from fermented Korean food, as an antagonist to Vibrio harveyi Morya VK, Choi W, Kim EK Applied Microbiology and Biotechnology, 98(3), 1389, 2014 |
| 8 |
Influence of carbohydrates on the isolation of lactic acid bacteria Endo A, Futagawa-Endo Y, Dicks LMT Journal of Applied Microbiology, 110(4), 1085, 2011 |
| 9 |
Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine Ohmori T, Mutaguchi Y, Yoshikawa S, Doi K, Ohshima T Journal of Bioscience and Bioengineering, 112(3), 256, 2011 |
| 10 |
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food Landaud S, Helinck S, Bonnarme P Applied Microbiology and Biotechnology, 77(6), 1191, 2008 |