Author:
Lee Deog Yong,Seo Yeon-Soo,Rayamajhi Nabin,Kang Mi Lan,Lee Su In,Yoo Han Sang
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Reference53 articles.
1. Adams, M.R. and P. Marteau. 1995. On the safety of lactic acid bacteria from food. Int. J. Food Microbiol. 27, 263–264.
2. Almstahl, A. and M. Wikstrom. 2005. Microflora in oral ecosystems in subjects with hyposalivation due to medicines or of unknown origin. Oral Health Prev. Dent. 3, 67–76.
3. Amoa-Awua, W.K., F.E. Appoh, and M. Jakobsen. 1996. Lactic acid fermentation of cassava dough into agbelima. Int. J. Food Microbiol. 31, 87–98.
4. Ashenafi, M. and M. Busse. 1991. Growth of Bacillus cereus in fermenting tempeh made from various beans and its inhibition by Lactobacillus plantarum. J. Appl. Bacteriol. 70, 329–333.
5. Axelsson, L.T., T.C. Chung, W.G. Dobrogosz, and S.E. Lindgren. 1989. Production of a broad spectrum antimicrobial substances by Lactobacillus reuteri. Microb. Ecol. Health Dis. 2, 131–136.
Cited by
21 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献