Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi

Efficacy of the biocontrol agents Bacillus subtilis and Ampelomyces quisqualis applied in combination with fungicides against powdery mildew of zucchini

(2016) G. Gilardi et al.   Journal of Plant Diseases and Protection

Effects of enrofloxacin on the human intestinal microbiota in vitro

(2011) Tingtao Chen et al.   INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS

Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE

(2011) Tingtao Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

PCR-DGGE analysis of bacterial communities in funazushi, fermented crucian carp with rice, during fermentation

(2010) Tateo Fujii et al.   FISHERIES SCIENCE

Fibrinolytic enzymes from a newly isolated marine bacterium Bacillus subtilis A26: characterization and statistical media optimization

(2009) Rym Agrebi et al.   CANADIAN JOURNAL OF MICROBIOLOGY

Analysis of Bacterial and Fungal Communities in Japanese- and Chinese-Fermented Soybean Pastes Using Nested PCR–DGGE

(2009) Tae Woon Kim et al.   CURRENT MICROBIOLOGY

Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis

(2009) Tae-Woon Kim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes in microbial community during Chinese traditional soybean paste fermentation

(2009) Jianxin Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Role of Maltogenic Amylase and Pullulanase in Maltodextrin and Glycogen Metabolism of Bacillus subtilis 168

(2009) J.-H. Shim et al.   JOURNAL OF BACTERIOLOGY

Stimulating effects of Bacillus subtilis natto-fermented Radix astragali on hyaluronic acid production in human skin cells

(2009) Mei-Fang Hsu et al.   JOURNAL OF ETHNOPHARMACOLOGY

Effect of Bacillus subtilis var. natto Fermented Soybean on Growth Performance, Microbial Activity in the Caeca and Cytokine Gene Expression of Domestic Meat Type Chickens

(2009) Ken-ichiro Fujiwara et al.   JOURNAL OF POULTRY SCIENCE

Molecular identification of dominant microflora associated with ‘Hawaijar’ — A traditional fermented soybean (Glycine max (L.)) food of Manipur, India

(2008) K. Jeyaram et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)

(2007) Dong Wang et al.   FOOD CHEMISTRY