ロード中...
Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food
Kinema, an ethnic fermented, non-salted and sticky soybean food is consumed in the eastern part of India. The stickiness is one of the best qualities of good kinema preferred by consumers, which is due to the production of poly-γ-glutamic acid (PGA). Average load of Bacillus in kinema was 10(7) cfu/...
保存先:
| 出版年: | Front Microbiol |
|---|---|
| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Frontiers Media S.A.
2016
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4914496/ https://ncbi.nlm.nih.gov/pubmed/27446012 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2016.00971 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|