Synergistic bacterio-myco soyabean co-fermentation methodology for harnessing the unexhausted

Author:

Xiang Li1,Gopal Judy2ORCID,Chun Sechul2,Lee Si-Kyung1,Son Ki-Cheol2

Affiliation:

1. Department of Bioresource and Food Science; Konkuk University; Seoul, 143-701 Korea

2. Department of Environmental Health Science; Konkuk University; Seoul, 143-701 Korea

Funder

Konkuk University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Antimicrobial activity studies on some piperidine and pyrrolidine substituted halogenobenzene derivatives;Arslan;Journal of Enzyme Inhibition and Medicinal Chemistry,2006

2. Antioxidant capacities, total phenolics and flavonoids in black and yellow soybeans fermented by Bacillus subtilis: A comparative study of Thai fermented soybeans thua nao);Dajanta;International Food Research Journal,2013

3. Antibacterial activity of some α-substituted 2-methyl-5-nitrofurans;Ghannoum;Folia Microbiologica,1988

4. Biofouling control of titanium by microroughness reduction;Gopal;Surface Engineering,2008

5. Synthesis of 2,6-diaryl piperidone-4 derivative their thermal behavior study, and antibacterial, anti corrosion activity, and using in extraction of copper cu2+;Hamak;International Journal of New Innovation in Science and Technology,2015

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