Keyphrases
Solid-state Fermentation
100%
Nitrogen-rich Salts
100%
Biotechnology
100%
Microbiology
100%
Bioengineering
100%
Fibrinolytic Enzyme
100%
Lactobacillus Plantarum
100%
Physical Properties
100%
Microcapsules
100%
Multidrug Resistance
100%
Enzyme Production
100%
Microencapsulation
100%
Bacillus Megaterium
100%
Antibacterial Activity
100%
Alginate Dialdehyde
100%
Inorganic Nitrogen
100%
Crude Enzyme
100%
Common Bean
100%
Rhizopus Microsporus
100%
Methicillin-resistant Staphylococcus Aureus
66%
Potassium Nitrate
42%
Nutrient Agar
42%
Probiotic Viability
33%
Structural Compactness
33%
Free Cells
33%
Spherical Microparticles
33%
Polymer Combination
33%
Lactobacillus Probiotics
33%
Gelatin Polymer
33%
Particle Size Distribution
33%
Optimal Combination
33%
Acidic Conditions
33%
Alginate Matrix
33%
Gel Matrix
33%
Extended-spectrum β-lactamase
33%
Swelling Index
33%
Moisture Content
33%
Fourier Transform Infrared Spectroscopy (FT-IR)
33%
Scanning Electron Microscopy
33%
Extended-spectrum beta-lactamase-producing Escherichia Coli
33%
Microparticle System
33%
Microparticles
33%
Bacterial Growth
33%
Probiotic Characteristics
33%
Agglomeration
33%
Alkaline Condition
33%
Escherichia Coli
33%
Inhibitory Activity
33%
Antimicrobial Activity
33%
Aerosolization
33%
Pharmacology, Toxicology and Pharmaceutical Science
Antibacterial Activity
100%
Gelatin
100%
Lactobacillus plantarum
100%
Bacillus Megaterium
100%
Plasmin
100%
Rhizopus Microsporus
100%
Multidrug Resistance
100%
Alginic Acid
75%
Microparticle
75%
Agar
57%
Fibrinolytic Agent
57%
Methicillin-Resistant Staphylococcus Aureus
50%
Escherichia coli
50%
Extended Spectrum Beta Lactamase
50%
Microsphere
50%
Potassium Nitrate
28%
Scanning Electron Microscopy
25%
Particle-Size Distribution
25%
Antimicrobial Agent
25%
Vascular Disease
14%
Table Salt
14%
Immunology and Microbiology
Multidrug Resistance
100%
Microbiology
100%
Microencapsulation
100%
Lactobacillus plantarum
100%
Antibacterial Activity
100%
Probiotic
100%
Microsphere
50%
Methicillin-Resistant Staphylococcus Aureus
50%
Escherichia coli
50%
Gelation
25%
Bacterial Growth
25%
Antimicrobial Activity
25%
Moisture
25%
Scanning Electron Microscopy
25%
Infrared Radiation
25%
Antimicrobial Agent
25%