Recent advances in the applications of Bacillus subtilis in the fermentation of food: Improving product quality and enhancing biological activity
Xin Gao, Ruifeng Fan, Long Tan, J.X. Fu
Topics & Concepts
Bacillus subtilisFood scienceFermentationQuality (philosophy)Product (mathematics)BiotechnologyBiochemical engineeringFood qualityFood microbiologyChemistryBiologyBacteriaEngineeringMathematicsPhilosophyGeneticsGeometryEpistemologyProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolic Engineering and Bioproduction