Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Haram, Kong"'
Publikováno v:
Fermentation, Vol 9, Iss 5, p 423 (2023)
Traditional grain vinegar is fermented using multiple acetic acid bacteria (AAB) at various temperatures. A single AAB showed high acid-producing ability at 30 °C with a 5% alcohol concentration and an initial pH adjusted to 4.0. Multiple AAB were s
Externí odkaz:
https://doaj.org/article/23e0af7a04f84d1eafb835101a94f593
Publikováno v:
Foods, Vol 11, Iss 22, p 3573 (2022)
The fermentation of traditional vinegar is a spontaneous and complex process that involves interactions among various microorganisms. Here, we used a microbiome approach to determine the effects of networks, such as fermentation temperature, location
Externí odkaz:
https://doaj.org/article/1f06e5fe20a946a9b3848ffa474f2a18
Publikováno v:
Microbiology and Biotechnology Letters. 49:255-263
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7af4b37a0b51612881ade770ea7b0f9
https://doi.org/10.48022/mbl.2012.12004
https://doi.org/10.48022/mbl.2012.12004
Publikováno v:
Journal of Microbiology and Biotechnology. 31:447-455
Strains of four Bacillus spp. were respectively inoculated into sterilized soybeans and the free amino acid profiles of the resulting cultures were analyzed to discern their metabolic traits. After 30 days of culture, B. licheniformis showed the high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80550bc1c6ef3ac441bce85eb33defd1
https://doi.org/10.4014/jmb.2012.12051
https://doi.org/10.4014/jmb.2012.12051
Publikováno v:
FEMS microbiology letters. 369(1)
We evaluated the antibiotic minimum inhibitory concentrations (MICs) of 123 Bacillus velezensis strains predominantly isolated from fermented soybean foods from Korea. When the 2018 European Food Safety Authority breakpoint values for Bacillus spp. w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09722529d2959bea5310eb7888095990
https://pubmed.ncbi.nlm.nih.gov/35167684
https://pubmed.ncbi.nlm.nih.gov/35167684
Publikováno v:
Journal of microbiology and biotechnology. 32(4)
We evaluated the antibiotic susceptibilities, hemolytic activities, and technological properties of 36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1660cbd26120c6d8407356f15c58b461
https://pubmed.ncbi.nlm.nih.gov/35001006
https://pubmed.ncbi.nlm.nih.gov/35001006
Publikováno v:
Journal of microbiology and biotechnology. 31(3)
Strains of four
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::85226483c8599b311ee399f554fdfa30
https://pubmed.ncbi.nlm.nih.gov/33526757
https://pubmed.ncbi.nlm.nih.gov/33526757