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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: https://doi.org/10.20402/ajbc.2021.0138

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 Journal of Beauty and Cosmetology. 2021;19(2):147-156

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Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v

Katarzyna Skrzypczak, Ewa Jabłońska- Ryś, Klaudia Gustaw, Aneta Sławińska, Adam Waśko, Wojciech Radzki, Monika Michalak-Majewska, Waldemar Gustaw

Journal of Pure and Applied Microbiology. 2019;13(1):01-12

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The effect of fermentation by Lactobacillus plantarum on the physicochemical and functional properties of liquorice root extract

Zeinab E. Mousavi, Mohammad Mousavi

LWT. 2019;105:164-168

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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

Yousuke Taoka, Miho Nakamura, Setsuko Nagai, Noriko Nagasaka, Ryusuke Tanaka, Katsuhisa Uchida

Fermentation. 2019;5(2):45

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Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation

Huiya Xu, Naiyong Xiao, Jiani Xu, Quanyou Guo, Wenzheng Shi

Food Chemistry: X. 2022;15:100392

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Evaluation of seaweed for the production of lactic acid by fermentation using Lactobacillus plantarum

M.P. Sudhakar, G. Dharani

Bioresource Technology Reports. 2022;17:100890

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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

Ji Eun Kim, Jung Seok Kim, Young Cheol Song, Jinho Lee, Sam Pin Lee

Food Science and Biotechnology. 2014;23(5):1551-1559

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Lactic acid fermentation of banana peel using Lactobacillus plantarum : Effect of substrate concentration, inoculum concentration, and various nitrogen sources

Abdullah Abdullah, Yufrida Amalia

Reaktor. 2023;22(3):92-101

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Changes in Structural and Physicochemical Properties of Corn Flour after Fermentation with Lactobacillus plantarum Y1

Xin Qi, Shu Yang, Dongya Zhao, Jing Liu, Qingkuo Wu, Qiang Yang

Starch - Stärke. 2020;72(11-12):1900285

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Lactic Acid Production From Cocoa Pod Husk by Studying Further the Influence of Alkaloids on Fermentation Process using Lactobacillus Plantarum Bacteria

Dodi Irwanto, W. Wiratni, R. Rochmadi, Siti Syamsiah

Reaktor. 2018;18(1):51

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