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Screening for
Bacillus subtilis
group isolates that degrade cyanogens at pH 4.5-5.0.
Stephen Abban, Leon Brimer, Warda S. Abdelgadir, Mogens Jakobsen, Line Thorsen
Food Safety and Zoonoses
Food Microbiology, Gut Health, and Fermentation
7
Citations (Scopus)
Overview
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Dive into the research topics of 'Screening for
Bacillus subtilis
group isolates that degrade cyanogens at pH 4.5-5.0.'. Together they form a unique fingerprint.
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Medicine & Life Sciences
cyanogen
100%
Manihot
82%
Bacillus subtilis
57%
Bacillus
52%
linamarin
51%
cyanogenic glycosides
49%
Amygdalin
45%
Bacillus licheniformis
40%
Bacillus cereus
34%
Fermentation
27%
Acids
19%
Food
18%
Snacks
16%
Substrate Specificity
14%
Hydrolysis
12%
Lactic Acid
11%
Agriculture & Biology
cyanogen
67%
cassava
53%
Bacillus sonorensis
47%
Bacillus subtilis
47%
amygdalin
40%
Bacillus (bacteria)
38%
cyanogenic glycosides
38%
screening
37%
Bacillus licheniformis
31%
Bacillus cereus
27%
fermentation
18%
snacks
15%
staple foods
15%
acids
14%
food crops
14%
substrate specificity
12%
lactic acid
12%
hydrolysis
9%
crops
6%