Bacteriocinogenic Potential of Bacillus amyloliquefaciens Isolated from Kimchi, a Traditional Korean Fermented Cabbage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s12602-021-09772-w.pdf
Reference100 articles.
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3. Bintsis T (2018) Lactic acid bacteria as starter cultures: an update in their metabolism and genetics. AIMS Microbiol 4(4):665–684. https://doi.org/10.3934/microbiol.2018.4.665
4. Holzapfel W (1997) Use of starter cultures in fermentation on a household scale. Food Control 8(5–6):241–258. https://doi.org/10.1016/S0956-7135(97)00017-0
5. Jeon HH, Jung JY, Chun BH, Kim MD, Baek SY, Moon JY, Yeo SH, Jeon CO (2016) Screening and characterization of potential Bacillus starter cultures for fermenting low-salt soybean paste (doenjang). J Microbiol Biotechnol 26(4):666–674. https://doi.org/10.4014/jmb.1512.12014
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