Red yeast rice fermentation with Bacillus subtilis B2 under blue light-emitting diodes increases antioxidant secondary products (Manuscript ID: BPBSE-18-0387)

LED power efficiency of biomass, fatty acid, and carotenoid production in Nannochloropsis microalgae

(2018) Ruijuan Ma et al.   BIORESOURCE TECHNOLOGY

Effects of different light source and media on growth and production of phycobiliprotein from freshwater cyanobacteria

(2018) Helena Khatoon et al.   BIORESOURCE TECHNOLOGY

The physico-chemical alteration of lovastatin and enhanced antioxidant effect of Bacillus subtilis fermented-red yeast rice product

(2017) Sang Il Gum et al.   FOOD CHEMISTRY

Enhancement of antioxidant activity of Radix Puerariae and red yeast rice by mixed fermentation with Monascus purpureus

(2017) Qin Huang et al.   FOOD CHEMISTRY

Probiotic-mediated blueberry ( Vaccinium corymbosum L.) fruit fermentation to yield functionalized products for augmented antibacterial and antioxidant activity

(2017) Byung-Taek Oh et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3

(2016) Yanjun Tian et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

The influence of light-emitting diodes on the phenolic compounds and antioxidant activities in pea sprouts

(2016) HongKai Liu et al.   Journal of Functional Foods

Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

(2015) Samurailatpam Sanjukta et al.   Journal of Functional Foods

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Photosynthesis under artificial light: the shift in primary and secondary metabolism

(2014) E. Darko et al.   PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES

Current developments in solid-state fermentation

(2013) Leya Thomas et al.   BIOCHEMICAL ENGINEERING JOURNAL

Effect of dietary supplementation with fermented Ginkgo-leaves on performance, egg quality, lipid metabolism and egg-yolk fatty acids composition in laying hens

(2013) Linguo Zhao et al.   Livestock Science

Optimization of Ultrasonic-Assisted Extraction and Radical-Scavenging Capacity of Phenols and Flavonoids from Clerodendrum cyrtophyllum Turcz Leaves

(2013) Jing Zhou et al.   PLoS One

Light helps bacteria make important lifestyle decisions

(2011) Mark Gomelsky et al.   TRENDS IN MICROBIOLOGY

Bacillus probiotics

(2010) Simon M. Cutting   FOOD MICROBIOLOGY

Bioproperties of Potent Nattokinase fromBacillus subtilisYJ1

(2010) Li-Jung Yin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of corrosive bacterial consortia isolated from petroleum-product-transporting pipelines

(2009) Aruliah Rajasekar et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effects of supplemental light quality on growth and phytochemicals of baby leaf lettuce

(2009) Qian Li et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715

(2009) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Enhanced Antioxidant and Anti-inflammatory Activities ofMonascus pilosusFermented Products by Addition of Turmeric to the Medium

(2009) Chia-Feng Kuo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationships between Free Radical Scavenging and Antioxidant Activity in Foods

(2009) Jean Alamed et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In Vitro Activity of Vitamins, Flavonoids, and Natural Phenolic Antioxidants Against the Oxidative Deterioration of Oil-Based Systems

(2008) Sotirios Kiokias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

How do cyanobacteria sense and respond to light?

(2003) Conrad W. Mullineaux   MOLECULAR MICROBIOLOGY