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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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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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Synergetic effects of Lactobacillus plantarum and Rhizopus oryzae on physicochemical, nutritional and antioxidant properties of whole-grain oats (Avena sativa L.) during solid-state fermentation

Han Wu, Hao-Nan Liu, Ai-Min Ma, Jian-Zhong Zhou, Xiu-Dong Xia

LWT. 2022;154:112687

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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

Kridsada Unban, Apinun Kanpiengjai, Nuttapong Khatthongngam, Chalermpong Saenjum, Chartchai Khanongnuch

Fermentation. 2019;5(2):32

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