335 related articles for article (PubMed ID: 1419542)
1. Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads.
Bonestroo MH; Kusters BJ; de Wit JC; Rombouts FM
Int J Food Microbiol; 1992; 15(3-4):365-76. PubMed ID: 1419542
[TBL] [Abstract][Full Text] [Related]
2. Inhibition of the growth of yeasts in fermented salads.
Bonestroo MH; de Wit JC; Kusters BJ; Rombouts FM
Int J Food Microbiol; 1993 Feb; 17(4):311-20. PubMed ID: 8466804
[TBL] [Abstract][Full Text] [Related]
3. Lactic acid fermentation in the production of foods from vegetables, cereals and legumes.
Steinkraus KH
Antonie Van Leeuwenhoek; 1983 Sep; 49(3):337-48. PubMed ID: 6354083
[TBL] [Abstract][Full Text] [Related]
4. The metabolism of several carboxylic acids by lactic acid bacteria.
Radler F; Bröhl K
Z Lebensm Unters Forsch; 1984 Sep; 179(3):228-31. PubMed ID: 6495871
[TBL] [Abstract][Full Text] [Related]
5. Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food.
Mugula JK; Narvhus JA; Sørhaug T
Int J Food Microbiol; 2003 Jun; 83(3):307-18. PubMed ID: 12745235
[TBL] [Abstract][Full Text] [Related]
6. Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation.
Paludan-Müller C; Huss HH; Gram L
Int J Food Microbiol; 1999 Feb; 46(3):219-29. PubMed ID: 10100902
[TBL] [Abstract][Full Text] [Related]
7. Functional fermented whey-based beverage using lactic acid bacteria.
Pescuma M; Hébert EM; Mozzi F; de Valdez GF
Int J Food Microbiol; 2010 Jun; 141(1-2):73-81. PubMed ID: 20483186
[TBL] [Abstract][Full Text] [Related]
8. Metabolic strategies of beer spoilage lactic acid bacteria in beer.
Geissler AJ; Behr J; von Kamp K; Vogel RF
Int J Food Microbiol; 2016 Jan; 216():60-8. PubMed ID: 26398285
[TBL] [Abstract][Full Text] [Related]
9. The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation.
Olsen A; Halm M; Jakobsen M
J Appl Bacteriol; 1995 Nov; 79(5):506-12. PubMed ID: 8567490
[TBL] [Abstract][Full Text] [Related]
10. Fermentation of fructans by epiphytic lactic acid bacteria.
Müller M; Lier D
J Appl Bacteriol; 1994 Apr; 76(4):406-11. PubMed ID: 8200866
[TBL] [Abstract][Full Text] [Related]
11. Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8.
Ratanaburee A; Kantachote D; Charernjiratrakul W; Sukhoom A
Int J Food Microbiol; 2013 Oct; 167(2):170-6. PubMed ID: 24135673
[TBL] [Abstract][Full Text] [Related]
12. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures.
Gardner NJ; Savard T; Obermeier P; Caldwell G; Champagne CP
Int J Food Microbiol; 2001 Mar; 64(3):261-75. PubMed ID: 11294348
[TBL] [Abstract][Full Text] [Related]
13. Effect of inoculation rate of selected strains of lactic acid bacteria on fermentation and in vitro digestibility of grass-legume forage.
Harrison JH; Soderlund SD; Loney KA
J Dairy Sci; 1989 Sep; 72(9):2421-6. PubMed ID: 2592653
[TBL] [Abstract][Full Text] [Related]
14. Biopreservation by lactic acid bacteria.
Stiles ME
Antonie Van Leeuwenhoek; 1996 Oct; 70(2-4):331-45. PubMed ID: 8879414
[TBL] [Abstract][Full Text] [Related]
15. The potential of lactic acid bacteria for the production of safe and wholesome food.
Hammes WP; Tichaczek PS
Z Lebensm Unters Forsch; 1994 Mar; 198(3):193-201. PubMed ID: 8178575
[TBL] [Abstract][Full Text] [Related]
16. [Utilization of lactic bacteria in the control of pathogenic microorganisms in food].
Hernández PE; Rodríguez JM; Cintas LM; Moreira WL; Sobrino OJ; Fernández MF; Sanz B
Microbiologia; 1993 Feb; 9 Spec No():37-48. PubMed ID: 8484916
[TBL] [Abstract][Full Text] [Related]
17. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
Panagou EZ; Schillinger U; Franz CM; Nychas GJ
Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777
[TBL] [Abstract][Full Text] [Related]
18. Use of MRSD medium and the hydrophobic grid membrane filter technique to differentiate between pediococci and lactobacilli in fermented meat and starter cultures.
Holley RA; Millard GE
Int J Food Microbiol; 1988 Oct; 7(2):87-102. PubMed ID: 3275319
[TBL] [Abstract][Full Text] [Related]
19. Nutritional quality of lupine (Lupinus albus cv. Multolupa) as affected by lactic acid fermentation.
Camacho L; Sierra C; Marcus D; Guzmán E; Campos R; von Bäer D; Trugo L
Int J Food Microbiol; 1991 Dec; 14(3-4):277-86. PubMed ID: 1790104
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon).
Papadelli M; Zoumpopoulou G; Georgalaki M; Anastasiou R; Manolopoulou E; Lytra I; Papadimitriou K; Tsakalidou E
Pol J Microbiol; 2015; 64(3):265-71. PubMed ID: 26638534
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
