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Frontiers Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō

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Last updated 22 março 2025
Frontiers Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
Frontiers Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
PDF) Encapsulation of beneficial probiotic bacteria in
Frontiers Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
Dendrogram resulting from the hierarchical cluster analysis (HCA
Frontiers Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
Frontiers Probiotic properties of Bacillus subtilis DG101
Frontiers Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
PDF] Microbial flora, probiotics, Bacillus subtilis and the search
Frontiers Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
PDF) Criteria to Qualify Microorganisms as “Probiotic” in Foods
Frontiers Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
Hydrolytic Exoenzymes Produced by Bacteria Isolated and Identified
Frontiers Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
probiotic properties - List of Frontiers' open access articles
Frontiers Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
Dendrogram resulting from the hierarchical cluster analysis (HCA
Frontiers Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
natto - List of Frontiers' open access articles
Frontiers Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
Gaga for Goo: How probiotic is NYrture New York Natto? — NYrture
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