Optimization of Growth Conditions for the Production of Bacillus subtilis Using Central Composite Design and Its Antagonism Against Pathogenic Fungi
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s12602-021-09904-2.pdf
Reference41 articles.
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2. Goktas H, Dikmen H, Demirbas F, Sagdic O, Dertli E (2021) Characterisation of probiotic properties of yeast strains isolated from kefir samples. Int J Dairy Technol 74(4):715–722. https://doi.org/10.1111/1471-0307.12802
3. Lee NK, Kim SY, Choi SY, Paik HD (2013) Probiotic Bacillus subtilis KU201 having antifungal and antimicrobial properties isolated from kimchi. Food Sci Biotechnol 22(5):1–5. https://doi.org/10.1007/s10068-013-0225-3
4. Cladera-Olivera F, Caron GR, Brandelli A (2004) Bacteriocin-like substance production by Bacillus licheniformis strain P40. Lett Appl Microbiol 38(4):251–256. https://doi.org/10.1111/j.1472-765X.2004.01478.x
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