Characterization of a Bacillus amyloliquefaciens strain for reduction of citrulline accumulation during soy sauce fermentation.

Biotechnology letters2016Zhang J, Du G, Chen J, et al.

Study designOther primary literature

SubjectUnknown

Abstract

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Bacillus amyloliquefaciensCitrullineFermentationSoy FoodsUrethane

DOI 10.1007/s10529-016-2147-7

PMID 27323751