Literature DB >> 4891951

Antibacterial compound from a soybean product fermented by Rhizopus oligosporus.

H L Wang, D I Ruttle, C W Hesseltine.   

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Year:  1969        PMID： 4891951     DOI： 10.3181/00379727-131-33930

Source DB:  PubMed          Journal:  Proc Soc Exp Biol Med        ISSN： 0037-9727


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  3 in total

1.  Fermented vegetable protein and related foods of Southeast Asia with special reference to Indonesia.

Authors:  F G Winarno
Journal:  J Am Oil Chem Soc       Date:  1979-03       Impact factor: 1.849

2.  Formation of extracellular C14-C18 2-D-hydroxy fatty acids by species of Saccharomycopsis.

Authors:  C P Kurtzman; R F Vesonder; M J Smiley
Journal:  Appl Microbiol       Date:  1973-10

3.  Production of vitamin B-12 in tempeh, a fermented soybean food.

Authors:  I T Liem; K H Steinkraus; T C Cronk
Journal:  Appl Environ Microbiol       Date:  1977-12       Impact factor: 4.792
  3 in total

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