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Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean

Soybean (Glycine max L.) is a good source of natural antioxidants and commonly consumed as fermented products such as cheonggukjang, miso, tempeh, and sufu in Asian countries. The aim of the current study was to examine the influence of novel endophytic bacterial strain, Bacillus amyloliquefaciens R...

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Detalles Bibliográficos
Publicado en:Molecules
Main Authors: Shahzad, Raheem, Shehzad, Adeeb, Bilal, Saqib, Lee, In-Jung
Formato: Artigo
Idioma:Inglês
Publicado: MDPI 2020
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Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC7288071/
https://ncbi.nlm.nih.gov/pubmed/32443519
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25102346
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