机译:韩国发酵大豆酱中的Doenjang出现了蜡状芽孢杆菌和苏云金芽孢杆菌
Department of Food Biotechnology, Korea University of Science & Technology, Daejoen 305-333, South Korea,Department of Food Storage and Distribution System and Korea Food Research Institute, Gyeonggi 463-746, South Korea;
Department of Food Biotechnology, Korea University of Science & Technology, Daejoen 305-333, South Korea,Department of Food Safety, Korea Food Research Institute, Gyeonggi 463-746, South Korea;
Department of Food Storage and Distribution System and Korea Food Research Institute, Gyeonggi 463-746, South Korea;
Department of Food Biotechnology, Korea University of Science & Technology, Daejoen 305-333, South Korea,Department of Food Storage and Distribution System and Korea Food Research Institute, Gyeonggi 463-746, South Korea;
Bacillus cereus; Bacillus thuringiensis; Doenjang; Emetic toxin; Enterotoxin gene; Food safety;
机译:从韩国发酵大豆酱中分离出生产1-脱氧野oji霉素的甲基芽孢杆菌K26的培养优化策略
机译:来自斗鸡杜氏植物的植物植物米霉菌菌株,抗菌性多样性,抗菌剂抗性,毒素生产能力。
机译:枯草芽孢杆菌SN7作为韩国传统发酵大豆食品的丛克日作为山香村的起动培养物,及其在昌克日控制芽孢杆菌的能力
机译:用于检测芽孢杆菌和芽孢杆菌在食物中的分子方法
机译:芽孢杆菌,芽孢杆菌,芽孢杆菌和芽孢杆菌的β-内酰胺抗性解剖
机译:分离自韩国传统发酵大豆食品的蜡样芽孢杆菌群的枯草芽孢杆菌SC-8的基因组测序
机译:分离自韩国传统发酵大豆食品的蜡样芽孢杆菌群的枯草芽孢杆菌SC-8的基因组测序
机译:选择的抗生素对炭疽杆菌,蜡状芽孢杆菌,苏云金芽孢杆菌和芽孢杆菌的mICs来自Etest测定的一系列临床和环境来源