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KEYWORD_EN:fermentation 70 result(s) found
 
1. Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

Jae Yeon Joung;Ji Young Lee;Young Sik Ha;Yong Kook Shin;Younghoon Kim;Sae Hun Kim;Nam Su Oh;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 90-99
 
2. Recovery Processes of Organic Acids from Fermentation Broths in the Biomass-Based Industry

Qian-Zhu Li;Xing-Lin Jiang;Xin-Jun Feng;Ji-Ming Wang;Chao Sun;Hai-Bo Zhang;Mo Xian;Hui-Zhou Liu;
Journal of Microbiology and Biotechnology, vol. 26, iss. 1, 2016, pp. 1-8
 
3. Screening of 1-deoxynojirimycin (DNJ) producing bacteria using mulberry leaf

Wan-Taek Ju;Hyun-Bok Kim;Kee-Young Kim;Gyoo-Byung Sung;Yong-Soon Kim;
International Journal of Industrial Entomology, vol. 31, iss. 2, 2015, pp. 48-55
 
4. Lipid Improvement Effect of Fermented Cynanchi wilfordii Radix in Hyperlipidemia Rats

수김 풍;성수 노;당섭 오;영배 서;
The Korea Journal of Herbology, vol. 30, iss. 6, 2015, pp. 83-91
 
5. Construction of a Genetic System for Streptomyces albulus PD-1 and Improving Poly(ε-ʟ-lysine) Production Through Expression of Vitreoscilla Hemoglobin

Zhaoxian Xu;Changhong Cao;Zhuzhen Sun;Sha Li;Zheng Xu;Xiaohai Feng;Hong Xu;
Journal of Microbiology and Biotechnology, vol. 25, iss. 11, 2015, pp. 1819-1826
 
6. Identification of Coccoidal Bacteria in Traditional Fermented Milk Products from Mongolia, and the Fermentation Properties of the Predominant Species, Streptococcus thermophilus

Yan Ren;Wenjun Liu;Heping Zhang;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 5, 2015, pp. 683-691
 
7. Physiochemical Characteristics of Rapidly Processed Salt-fermented Sandfish Arctoscopus japoncus Sauce with Thermophilic bacillus

기호 남;미순 장;희연 박;원주 곽;
Korean Journal of Fisheries and Aquatic Sciences, vol. 48, iss. 5, 2015, pp. 674-680
 
8. Enhanced Production of Epothilone by Immobilized Sorangium cellulosum in Porous Ceramics

Guo-Li Gong;Yu-Ying Huang;Li-Li Liu;Xue-Feng Chen;Huan Liu;
Journal of Microbiology and Biotechnology, vol. 25, iss. 10, 2015, pp. 1653-1659
 
9. Anti-inflammatory effects of the fermentation extracts consisting of soybean, red ginseng and Citrus Unshiu Peel

종록 이;영우 김;성희 변;상찬 김;숙자 박;
The Korea Journal of Herbology, vol. 30, iss. 5, 2015, pp. 59-65
 
10. Bioactive Materials and Antioxidant Properties of Fermented Rice-bran Extract

희영 안;다정 최;보경 김;재홍 이;영수 조;
Journal of Life Science, vol. 25, iss. 9, 2015, pp. 1014-1020