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Physicochemical Properties of the Fermentation of Poly Hydroxy Acid (PHA) using the Lactobacillus plantarum J2K-27 Strain
Mikyung Sung, Jungwook Kang, Kitae Bang, Jinhyun Kim, Inyoung Na, Hungi Seo, Kyeongseok So, Taehoon Kim, Youngkwon Cha, Hyundae Cho, Hangeui Cho
Asian J Beauty Cosmetol. 2021;19(2):147-156.   Published online 2021 June 30    DOI:

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Physicochemical Properties of the Fermentation of Poly Hydroxy Acid (PHA) using the Lactobacillus plantarum J2K-27 Strain
Asian Journal of Beauty and Cosmetology. 2021;19(2):147-156   Crossref logo
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The effect of fermentation by Lactobacillus plantarum on the physicochemical and functional properties of liquorice root extract
LWT. 2019;105:164-168   Crossref logo
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Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10
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Fermentation of brined turnip roots using Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures
World Journal of Microbiology and Biotechnology. 1993;9(2):176-179   Crossref logo
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Saccharification of Delignified Sugarcane Bagasse for Lactic Acid Fermentation Using Lactobacillus sp.
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Exploring fermentation strategies for enhanced lactic acid production with polyvinyl alcohol-immobilized Lactobacillus plantarum 23 using microalgae as feedstock
Bioresource Technology. 2020;308:123266   Crossref logo
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Novel bioconversion of sodium glutamate to γ-poly-glutamic acid and γ-amino butyric acid in a mixed fermentation using Bacillus subtilis HA and Lactobacillus plantarum K154
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Changes in Structural and Physicochemical Properties of Corn Flour after Fermentation with Lactobacillus plantarum Y1
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The Effect of Lactobacillus buchneri and Lactobacillus plantarum on the Fermentation, Aerobic Stability, and Ruminal Degradability of Low Dry Matter Corn and Sorghum Silages
Journal of Dairy Science. 2003;86(11):3575-3581   Crossref logo
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Simultaneous Bioconversion of Gelatinized Starchy Waste from the Rice Noodle Manufacturing Process to Lactic Acid and Maltose-Forming α-Amylase by Lactobacillus plantarum S21, Using a Low-Cost Medium
Fermentation. 2019;5(2):32   Crossref logo

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