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
Autores principales: Shahzad, Raheem, Shehzad, Adeeb, Bilal, Saqib, Lee, In-Jung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7288071/
https://www.ncbi.nlm.nih.gov/pubmed/32443519
http://dx.doi.org/10.3390/molecules25102346

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7288071/
https://www.ncbi.nlm.nih.gov/pubmed/32443519
http://dx.doi.org/10.3390/molecules25102346

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