Identification of the Predominant Bacillus, Enterococcus, and Staphylococcus Species in Meju, a Spontaneously Fermented Soybean Prod-Reference-Cited by-同舟云学术

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Identification of the Predominant Bacillus, Enterococcus, and Staphylococcus Species in Meju, a Spontaneously Fermented Soybean Prod

Published:2019-09-28 Issue:3 Volume:47 Page:359-363
ISSN:1598-642X
Container-title:Microbiology and Biotechnology Letters
language:en
Short-container-title:Microbiology and Biotechnology Letters

Author:

Jang Mihyun,Jeong Do-Won,Lee Jong-Hoon

Publisher

Korean Society for Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,Microbiology,Biotechnology

Link

http://www.mbl.or.kr/submission/Journal/047/MBL047-03-07_FDOC_1.pdf

Cited by 14 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

1. Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential;Fermentation;2024-07-01

2. Metagenomic and culturomic analyses of bacterial species contributing to tyramine formation in Cheonggukjang;LWT;2024-06

3. Culture-dependent and -independent analyses of bacterial compositions and its contributions to formation of γ-aminobutyric acid and poly-γ-glutamic acid in Cheonggukjang;Food Research International;2024-03

4. Halophilic lactic acid bacteria — Play a vital role in the fermented food industry;Folia Microbiologica;2024-02-19

5. ComQXPA quorum-sensing systems contribute to enhancing the protease activity of Bacillus velezensis DMB05 from fermented soybeans;International Journal of Food Microbiology;2023-09

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