※複数の語句を空白区切で検索する場合、いずれかの用語に関連する系統を検索します。
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  • 検索条件 : 絞込み (生物種 = 一般微生物 AND WOS 分野 = AGRICULTURE, MULTIDISCIPLINARY)
生物種 リソース名
一般微生物 JCM 4265 , JCM 7913 Structural determination of hypnosin, a spore germination inhibitor of phytopathogenic Streptomyces sp. causing root tumor in melon (Cucumis sp.).
一般微生物 JCM 1132 , JCM 1149 , JCM 1185 , JCM 2009 Heat-treated Lactobacillus crispatus KT strains reduce allergic symptoms in mice.
一般微生物 JCM 1190 , JCM 1717 Degree of polymerization of inulin-type fructans differentially affects number of lactic acid bacteria, intestinal immune functions, and immunoglobulin A secretion in the rat cecum.
一般微生物 JCM 1222 , JCM 1217 , JCM 1275 Fermentation of β-glucans derived from different sources by bifidobacteria: evaluation of their bifidogenic effect.
一般微生物 JCM 1157 Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan.
一般微生物 JCM 1157 Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan.
一般微生物 JCM 11053 Discrimination of probiotic Lactobacillus strains for poultry by repetitive sequenced-based PCR fingerprinting.
一般微生物 JCM 14723 In vitro fermentation of lactulose by human gut bacteria.
一般微生物 JCM 2413 Bactericidal action of photoirradiated gallic acid via reactive oxygen species formation.
一般微生物 JCM 1217 Galactoglucomannan extracted from spruce (Picea abies) as a carbohydrate source for probiotic bacteria.
一般微生物 JCM 1027 , JCM 1237 , JCM 1687 , JCM 1465 , JCM 5490 , JCM 6842 , JCM 6372 Reductive dechlorination of methoxychlor by bacterial species of environmental origin: evidence for primary biodegradation of methoxychlor in submerged environments.
一般微生物 JCM 5803 , JCM 11019 Stability and Bioavailability of Lentztrehaloses A, B, and C as Replacements for Trehalose.
一般微生物 JCM 1192 In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus).
一般微生物 JCM 1157 , JCM 9890 , JCM 10103 Diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in Taiwan.