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Journal Abstract Search

255 related items for PubMed ID: 18460136

  • 1. Identification of proteolytic bacteria from thai traditional fermented foods and their allergenic reducing potentials.
    Phromraksa P, Nagano H, Boonmars T, Kamboonruang C.
    J Food Sci; 2008 May; 73(4):M189-95. PubMed ID: 18460136
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  • 2. Isolation of Bacillus spp. from Thai fermented soybean (Thua-nao): screening for aflatoxin B1 and ochratoxin A detoxification.
    Petchkongkaew A, Taillandier P, Gasaluck P, Lebrihi A.
    J Appl Microbiol; 2008 May; 104(5):1495-502. PubMed ID: 18194245
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  • 6. Purification and identification of 1-deoxynojirimycin (DNJ) in okara fermented by Bacillus subtilis B2 from Chinese traditional food (Meitaoza).
    Zhu YP, Yamaki K, Yoshihashi T, Ohnishi Kameyama M, Li XT, Cheng YQ, Mori Y, Li LT.
    J Agric Food Chem; 2010 Apr 14; 58(7):4097-103. PubMed ID: 20196601
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  • 12. 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 29; 146(3):244-52. PubMed ID: 21429611
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  • 15. Changes in biochemical and nutritional qualities of aerobic and vacuum-packaged Thua Nao during shelf-life storage.
    Dajantaa K, Apishartsarangku A, Chukeatirote E.
    Pak J Biol Sci; 2013 Jun 01; 16(11):501-9. PubMed ID: 24498818
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  • 16. High prevalence of Bacillus subtilis-infecting bacteriophages in soybean-based fermented foods and its detrimental effects on the process and quality of Cheonggukjang.
    Ghosh K, Kang HS, Hyun WB, Kim KP.
    Food Microbiol; 2018 Dec 01; 76():196-203. PubMed ID: 30166141
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  • 18. Improvement in the growth performance of white shrimp, Litopenaeus vannamei, by a protease-producing probiotic, Bacillus subtilis E20, from natto.
    Liu CH, Chiu CS, Ho PL, Wang SW.
    J Appl Microbiol; 2009 Sep 01; 107(3):1031-41. PubMed ID: 19320951
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