Improvement of bread dough quality byBacillus subtilisSPB1 biosurfactant addition: optimized extraction using response surface methodology

Identification and characterization of a mosquito pupicidal metabolite of a Bacillus subtilis subsp. subtilis strain

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Production and Characterization of Fengycin by Indigenous Bacillus subtilis F29-3 Originating from a Potato Farm

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Isolation and characterization of surfactin produced by Bacillus polyfermenticus KJS-2

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Purification of CBS 819.72 α-amylase by aqueous two-phase systems: Modelling using Response Surface Methodology

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Study of the antifungal activity of Bacillus vallismortis ZZ185 in vitro and identification of its antifungal components

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Lipopeptides in cosmetics

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Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters

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EFFECT OF EMULSIFIERS AND FUNGALα-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD

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Recovery and separation of surfactin from pretreated fermentation broths by physical and chemical extraction

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Enhanced Production of Surfactin from Bacillussubtilis by Addition of Solid Carriers

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