24 related articles for article (PubMed ID: 15954667)
1. Synergistic and antagonistic properties of selected cultures of lactic acid and propionic acid bacteria. Part I. Fermentation activity.
Sańko B; Kujawski M; Podhajna E; Cichosz G; Butler J
Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001; 66(3b):621-5. PubMed ID: 15954668
[TBL] [Abstract][Full Text] [Related]
2. A model to assess lactic acid bacteria aminopeptidase activities in Parmigiano Reggiano cheese during ripening.
Gatti M; De Dea Lindner J; Gardini F; Mucchetti G; Bevacqua D; Fornasari ME; Neviani E
J Dairy Sci; 2008 Nov; 91(11):4129-37. PubMed ID: 18946116
[TBL] [Abstract][Full Text] [Related]
3. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
Mangia NP; Murgia MA; Garau G; Sanna MG; Deiana P
Food Microbiol; 2008 Apr; 25(2):366-77. PubMed ID: 18206779
[TBL] [Abstract][Full Text] [Related]
4. Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation.
Topisirovic L; Kojic M; Fira D; Golic N; Strahinic I; Lozo J
Int J Food Microbiol; 2006 Dec; 112(3):230-5. PubMed ID: 16764959
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Proteolytic systems of lactic acid bacteria.
Savijoki K; Ingmer H; Varmanen P
Appl Microbiol Biotechnol; 2006 Jul; 71(4):394-406. PubMed ID: 16628446
[TBL] [Abstract][Full Text] [Related]
7. Bacteriocins from lactic acid bacteria: production, purification, and food applications.
De Vuyst L; Leroy F
J Mol Microbiol Biotechnol; 2007; 13(4):194-9. PubMed ID: 17827969
[TBL] [Abstract][Full Text] [Related]
8. [Antimutagenic properties of bacteria: a review].
Vorob'eva LI; Abilev SK
Prikl Biokhim Mikrobiol; 2002; 38(2):115-27. PubMed ID: 11962205
[TBL] [Abstract][Full Text] [Related]
9. Proteolytic systems in lactic acid bacteria.
Law BA; Kolstad J
Antonie Van Leeuwenhoek; 1983 Sep; 49(3):225-45. PubMed ID: 6354080
[TBL] [Abstract][Full Text] [Related]
10. Propionic acid bacteria in the food industry: An update on essential traits and detection methods.
Bücher C; Burtscher J; Domig KJ
Compr Rev Food Sci Food Saf; 2021 Sep; 20(5):4299-4323. PubMed ID: 34355493
[TBL] [Abstract][Full Text] [Related]
11. Synergistic and antagonistic properties of selected cultures of lactic acid and propionic acid bacteria. Part II. Proteolytic activity.
Podhajna E; Kujawski M; Sańko B; Cichosz G; Butler J
Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001; 66(3b):617-20. PubMed ID: 15954667
[TBL] [Abstract][Full Text] [Related]
12.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
13.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
14.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
15.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
16.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
17.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
18.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
19.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
20.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
[Next] [New Search]