Isolation and characterization of Bacillus polyfermenticus isolated from Meju, Korean soybean fermentation starter

By Mo Ae-Young  

World Journal of Microbiology and Biotechnology, Vol. 26, Iss. 6, 2010-06 ,pp. : 1099-1105

Springer Publishing Company

Access to resources Recommend Favorite

Effect of fermentation temperature on hydrogen production from cow waste slurry by using anaerobic microflora within the slurry

By Yokoyama Hiroshi   Waki Miyoko   Moriya Naoko   Yasuda Tomoko   Tanaka Yasuo   Haga Kiyonori  

Applied Microbiology and Biotechnology, Vol. 74, Iss. 2, 2007-02 ,pp. : 474-483

Springer Publishing Company

Access to resources Recommend Favorite

Influence of specific fermentation conditions on natural microflora of pomace in “Grappa“ production

By Iacumin Lucilla  

World Journal of Microbiology and Biotechnology, Vol. 28, Iss. 4, 2012-04 ,pp. : 1747-1759

Springer Publishing Company

Access to resources Recommend Favorite

Technological characteristics of yeast strains and their potential as starter adjuncts in Greek-style black olive fermentation

By Psani M.   Kotzekidou P.  

World Journal of Microbiology and Biotechnology, Vol. 22, Iss. 12, 2006-12 ,pp. : 1329-1336

Springer Publishing Company

Access to resources Recommend Favorite

Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product

By Choi In-Kwon   Jung Seok-Ho   Kim Bong-Joon   Park Sae-Young   Kim Jeongho   Han Hong-Ui  

Antonie van Leeuwenhoek, Vol. 84, Iss. 4, 2003-11 ,pp. : 247-253

Springer Publishing Company

Access to resources Recommend Favorite