Bacillus amyloliquefaciens Spore Production Under Solid-State Fermentation of Lignocellulosic Residues
Author:
Funder
Shota Rustaveli National Science Foundation of Georgia
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Link
http://link.springer.com/article/10.1007/s12602-017-9371-x/fulltext.html
Reference23 articles.
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2. Cutting SM (2011) Bacillus probiotics. Food Microbiol 28(2):214–220. https://doi.org/10.1016/j.fm.2010.03.007
3. Holker U, Hofer M, Lenz J (2004) Biotechnological advantages of laboratory scale solid-state fermentation with fungi. Appl Microbiol Biotechnol 64(2):175–186. https://doi.org/10.1007/s00253-003-1504-3
4. Larsen N, Thorsen L, Kpikpi EN, Stuer-Lauridsen B, Cantor MD, Nielsen B, Brockmann E, Derkx PMF, Jespersen L (2014) Characterization of Bacillus spp. strains for use as probiotic additives in pig feed. Appl Microbiol Biotechnol 98(3):1105–1118. https://doi.org/10.1007/s00253-013-5343-6
5. de Boer AS, Diderichsen B (1991) On the safety of Bacillus subtilis and B. amyloliquefaciens: a review. Appl Microbiol Biotechnol 36(1):1–4
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