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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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Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v
Journal of Pure and Applied Microbiology. 2019;13(1):01-12   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
Fermentation. 2019;5(2):45   Crossref logo

Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
Food Chemistry: X. 2022;15:100392   Crossref logo
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Evaluation of seaweed for the production of lactic acid by fermentation using Lactobacillus plantarum
Bioresource Technology Reports. 2022;17:100890   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
Food Science and Biotechnology. 2014;23(5):1551-1559   Crossref logo
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Changes in Structural and Physicochemical Properties of Corn Flour after Fermentation with Lactobacillus plantarum Y1
Starch - Stärke. 2020;72(11-12):1900285   Crossref logo
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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
LWT. 2022;154:112687   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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