https://www.selleckchem.com/JAK.html
22%. The strains LS3 and YS2, identified as Enterococcus faecalis and the salt-tolerant yeast Meyerozyma guilliermondii, respectively, were the dominant microorganisms isolated from the pickle juice. Jerusalem artichokes with inactivated inulinase were pickled with microbial powder, separated, purified, and dried to remove the natural Jerusalem artichoke sauce. This process shortened the fermentation cycle and improved product quality.The microstructural evolution and tensile performance of a meta-stable β-type biomedical Ti-10Mo-6Zr-4Sn-3Nb (Ti-B12
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