Probiotic Properties and Anti-inflammatory Activity of Bacillus spp. Isolated from Ethnically Fermented Soybean

Welfareson Khongriah, Ruchika Maurya, Kanthi Kiran Kondepudi, Santa Ram Joshi

Open source

DOI: 10.22207/jpam.17.4.50
Published: 12
Container: Journal of Pure and Applied Microbiology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.22207/jpam.17.4.50,
  title = {Probiotic Properties and Anti-inflammatory Activity of Bacillus spp. Isolated from Ethnically Fermented Soybean},
  author = {Welfareson Khongriah and Ruchika Maurya and Kanthi Kiran Kondepudi and Santa Ram Joshi},
  year = {2023},
  journal = {Journal of Pure and Applied Microbiology},
  doi = {10.22207/jpam.17.4.50},
  url = {https://doi.org/10.22207/jpam.17.4.50}
}

RIS

TY  - JOUR
TI  - Probiotic Properties and Anti-inflammatory Activity of Bacillus spp. Isolated from Ethnically Fermented Soybean
AU  - Welfareson Khongriah
AU  - Ruchika Maurya
AU  - Kanthi Kiran Kondepudi
AU  - Santa Ram Joshi
PY  - 2023
JO  - Journal of Pure and Applied Microbiology
DO  - 10.22207/jpam.17.4.50
UR  - https://doi.org/10.22207/jpam.17.4.50
ER  -

APA

Khongriah, W., Maurya, R., Kondepudi, K. K., & Joshi, S. R. (2023). Probiotic Properties and Anti-inflammatory Activity of Bacillus spp. Isolated from Ethnically Fermented Soybean. Journal of Pure and Applied Microbiology. https://doi.org/10.22207/jpam.17.4.50

Source records

doaj · retrieved 2026-11-10T16:47:18.460Z