The use of lactobacillus fermentum 36 for thiamine assay
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This article is published in Journal of Biological Chemistry.The article was published on 1944-09-01 and is currently open access. It has received 106 citations till now. The article focuses on the topics: Lactobacillus fermentum.read more
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Plant root excretions in relation to the rhizosphere effect
TL;DR: The inclusion of exudates from the roots of peas and oats in liquid media has been found to increase the growth of micro-organisms isolated from both control soil and the rhizosphere of three-week old pea plants.
Journal ArticleDOI
Nutritional Improvement of Sorghum by Fermentation
Nuria Kazanas,Marion L. Fields +1 more
TL;DR: Although the fermentation produced increased availability of nutrients, it did not produce change in the proximate analyses and protein and carbohydrate appeared to be more available after the fermentation than before the fermentation.
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Nutritive quality of fermented cowpeas (vigna sinensis) and chickpeas (cicer arietinum)
Agnes F. Zamora,Marion L. Fields +1 more
TL;DR: Cowpeas and chickpeas were allowed to undergo natural fermentation for 4 days at 25° C, which makes the fermentation chiefly lactic acid and Relative nutritive value (RNV) and limiting amino acids increased significantly (P < 0.05) in the fermented beans and Niacin decreased significantly in both of the fermentation beans.
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Production Potency of Folate, Vitamin B12, and Thiamine by Lactic Acid Bacteria Isolated from Japanese Pickles
TL;DR: No significant relationships between folate or vitamin B(12) productions and such properties of LAB were apparent and some isolates showed tolerance to high concentrations of salts and alcohol, and low initial pH.
References
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The determination of free and phosphorylated thiamin by a modified thiochrome assay.
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An assay method for pantothenic acid.
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