These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

256 related articles for article (PubMed ID: 30227296)

  • 41. Use of Natural Selection and Evolution to Develop New Starter Cultures for Fermented Foods.
    Johansen E
    Annu Rev Food Sci Technol; 2018 Mar; 9():411-428. PubMed ID: 29580139
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Production of fibrinolytic enzyme from soybean grits fermented by Bacillus firmus NA-1.
    Seo JH; Lee SP
    J Med Food; 2004; 7(4):442-9. PubMed ID: 15671687
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium.
    Lin CC; Wu PS; Liang DW; Kwan CC; Chen YS
    J Food Sci; 2012 Jan; 77(1):C95-101. PubMed ID: 22260104
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures.
    Wu CH; Chou CC
    J Agric Food Chem; 2009 Nov; 57(22):10695-700. PubMed ID: 19919117
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Bacillus velezensis DP-2 isolated from Douchi and its application in soybean meal fermentation.
    Liu Z; Guan X; Zhong X; Zhou X; Yang F
    J Sci Food Agric; 2021 Mar; 101(5):1861-1868. PubMed ID: 32898288
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?
    Xie J; Gänzle M
    Int J Food Microbiol; 2023 Dec; 407():110399. PubMed ID: 37716309
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Genome sequencing of Bacillus subtilis SC-8, antagonistic to the Bacillus cereus group, isolated from traditional Korean fermented-soybean food.
    Yeo IC; Lee NK; Hahm YT
    J Bacteriol; 2012 Jan; 194(2):536-7. PubMed ID: 22207744
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Monitoring the ecology of Bacillus during Daqu incubation, a fermentation starter, using culture-dependent and culture-independent methods.
    Yan Z; Zheng XW; Han BZ; Han JS; Nout MJ; Chen JY
    J Microbiol Biotechnol; 2013 May; 23(5):614-22. PubMed ID: 23648849
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products.
    Vo T; Park JH
    J Microbiol Biotechnol; 2019 Feb; 29(2):209-221. PubMed ID: 30609884
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Prevalence, genetic diversity, and antibiotic resistance of Bacillus cereus isolated from Korean fermented soybean products.
    Kim CW; Cho SH; Kang SH; Park YB; Yoon MH; Lee JB; No WS; Kim JB
    J Food Sci; 2015 Jan; 80(1):M123-8. PubMed ID: 25472031
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala.
    Ouoba LI; Diawara B; Amoa-Awua Wk; Traoré AS; Møller PL
    Int J Food Microbiol; 2004 Jan; 90(2):197-205. PubMed ID: 14698101
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Significance of bacteriophages in fermented soybeans: A review.
    Chukeatirote E; Phongtang W; Kim J; Jo A; Jung LS; Ahn J
    Biomol Concepts; 2018 Nov; 9(1):131-142. PubMed ID: 30481150
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Bioactivity of soy-based fermented foods: A review.
    Cao ZH; Green-Johnson JM; Buckley ND; Lin QY
    Biotechnol Adv; 2019; 37(1):223-238. PubMed ID: 30521852
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis.
    Azokpota P; Hounhouigan JD; Annan NT; Odjo T; Nago MC; Jakobsen M
    J Sci Food Agric; 2010 Feb; 90(3):438-44. PubMed ID: 20355065
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation.
    Hu Y; Ge C; Yuan W; Zhu R; Zhang W; Du L; Xue J
    J Sci Food Agric; 2010 May; 90(7):1194-202. PubMed ID: 20394001
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Strain Screening from Traditional Fermented Soybean Foods and Induction of Nattokinase Production in Bacillus subtilis MX-6.
    Man LL; Xiang DJ; Zhang CL
    Probiotics Antimicrob Proteins; 2019 Mar; 11(1):283-294. PubMed ID: 29411244
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Optimization of soybean processing into kinema, a Bacillus-fermented alkaline food, with respect to a minimum level of antinutrients.
    Sharma A; Kumari S; Wongputtisin P; Nout MJ; Sarkar PK
    J Appl Microbiol; 2015 Jul; 119(1):162-76. PubMed ID: 25882160
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates.
    Kim T; Heo S; Na HE; Lee G; Kim JH; Kwak MS; Sung MH; Jeong DW
    J Microbiol Biotechnol; 2022 Mar; 32(3):341-347. PubMed ID: 35001009
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da-jiang.
    Zhang P; Zhang P; Xie M; An F; Qiu B; Wu R
    J Food Sci; 2018 May; 83(5):1342-1349. PubMed ID: 29668035
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack.
    Thorsen L; Abdelgadir WS; Rønsbo MH; Abban S; Hamad SH; Nielsen DS; Jakobsen M
    Int J Food Microbiol; 2011 Apr; 146(3):244-52. PubMed ID: 21429611
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 13.