Use of Bacillus spp. as beneficial fermentation microbes in baking.

The development of minimally processed baked goods is dependent on new "clean label" functional ingredients that allow substitution of additives without compromising quality. We investigated the use of fermentation with Bacillus spp. as a novel approach to improve bread quality.

Gene Expression Analysis of Microtubers of Potato L. Induced in Cytokinin Containing Medium and Osmotic Stress.

Potato microtuber productions through in vitro techniques are ideal propagules for producing high quality seed potatoes. Microtuber development is influenced by several factors, i.e.