Bacillus amyloliquefaciens HNGD-DF2 from Chinese Tofu: A potential thermophilic agent for AFB1 and ZEN degradation in wheat and maize
Nazish Muzaffar, Weibin Ma, Yuhui Yang, Qian Li, Hang Jia, Renyong Zhao, Yanli Xie
Topics & Concepts
Bacillus amyloliquefaciensThermophileFood scienceDegradation (telecommunications)ChemistryBiotechnologyBiologyComputer scienceBiochemistryEnzymeTelecommunicationsFermentationMycotoxins in Agriculture and FoodAgricultural safety and regulationsBiopolymer Synthesis and Applications