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| Efficient Production of L-Lactic Acid from Xylose by Pichia stipitis | | Applied and environmental microbiology AEM |
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| Evolution of fermenting microbiota in tarhana produced under controlled technological conditions | | Food microbiology |
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| Comparative analysis of β-casein proteolysis by PrtP proteinase from Lactobacillus paracasei subsp. paracasei BGHN14, PrtR proteinase from Lactobacillus rhamnosus BGT10 and PrtH proteinase from Lactobacillus helveticus BGRA43 | | International dairy journal |
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| Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota | | International journal of food microbiology |
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| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
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| Lactobacillus ginsenosidimutans sp. nov., isolated from kimchi with the ability to transform ginsenosides | | Antonie van Leeuwenhoek |
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| Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation | | Food microbiology |
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| Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles | | Journal of food science |
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| Growth, body composition, intestinal enzyme activities and microflora of juvenile Jian carp (Cyprinus carpio var. Jian) fed graded levels of dietary phosphorus | | Aquaculture nutrition |
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| Detection of viable Bifidobacterium lactis HN019 (DR10™) in stools of children during a synbiotic dietary intervention trial | | International dairy journal |
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| Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage | | Lebensmittel-Wissenschaft |
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| Differential Glucose and Fructose Utilization During Cucumber Juice Fermentation | | Journal of food science |
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| Antimicrobial activity of d-3-phenyllactic acid produced by fed-batch process against Salmonella enterica | | Food control |
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| Bifidobacterium carbohydrases-their role in breakdown and synthesis of (potential) prebiotics | | Molecular nutrition and food research |
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| The quorum sensing luxS gene is induced in Lactobacillus acidophilus NCFM in response to Listeria monocytogenes | | International journal of food microbiology |
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| Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives | | Lebensmittel-Wissenschaft |
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| A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam | | International journal of food microbiology |
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| Factors influencing the production of volatile phenols by wine lactic acid bacteria | | International journal of food microbiology |
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| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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| 商业干酪中粉红色褪色问题:综述 | | Dairy science and technology |
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| Utilization of Molasses Sugar for Lactic Acid Production by Lactobacillus delbrueckii subsp. delbrueckii Mutant Uc-3 in Batch Fermentation | | Applied and environmental microbiology AEM |
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| Effect of inoculated or ammoniated high-moisture ear corn on finishing performance of steers | | Animal feed science and technology |
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| Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota | | Antonie van Leeuwenhoek |
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| Characterization of a novel dextransucrase from Weissella confusa isolated from sourdough | | Applied microbiology and biotechnology |
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| Effects of dietary inclusion of fermented cottonseed meal on growth, cecal microbial population, small intestinal morphology, and digestive enzyme activity of broilers | | Tropical plant biology |
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| Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana | | Applied and environmental microbiology AEM |
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| Influence of casein hydrolysates on the growth and lactic acid production of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus | | International journal of food science and technology |
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| Characterization of Bifidobacterium spp. strains for the treatment of enteric disorders in newborns | | Applied microbiology and biotechnology |
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| UV-C treatment of juices to inactivate microorganisms using Dean vortex technology | | Journal of food engineering |
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| The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods | | International journal of food microbiology |
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| Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273 | | Food microbiology |
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| Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira” | | Food control |
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| Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability | | Food chemistry |
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| Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides | | Journal of the science of food and agriculture |
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| Heterogeneity of S-layer proteins from aggregating and non-aggregating Lactobacillus kefir strains | | Antonie van Leeuwenhoek |
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| Survival and bone-active properties of bovine lactoferrin supplemented into stirred yoghurt | | International dairy journal |
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| Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp (Pandalus borealis) | | International journal of food microbiology |
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| The effect of dietary krill supplementation on epithelium-associated bacteria in the hindgut of Atlantic salmon (Salmo salar L.): a microbial and electron microscopical study | | Aquaculture research |
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| Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses | | Food microbiology |
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| Heterologous production of pediocin for the control of Listeria monocytogenes in dairy foods | | Food control |
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