BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

200 related articles for article (PubMed ID: 23265537)

  • 1. Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt.
    Gezginc Y; Akyol I; Kuley E; Özogul F
    Food Chem; 2013 May; 138(1):655-62. PubMed ID: 23265537
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Isolation and characterization of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus from plants in Bulgaria.
    Michaylova M; Minkova S; Kimura K; Sasaki T; Isawa K
    FEMS Microbiol Lett; 2007 Apr; 269(1):160-9. PubMed ID: 17257163
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Biogenic amine-forming microbial communities in cheese.
    Burdychova R; Komprda T
    FEMS Microbiol Lett; 2007 Nov; 276(2):149-55. PubMed ID: 17956420
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
    Kaneko D; Igarashi T; Aoyama K
    J Agric Food Chem; 2014 Feb; 62(7):1658-63. PubMed ID: 24495115
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts.
    Laiño JE; Leblanc JG; Savoy de Giori G
    Can J Microbiol; 2012 May; 58(5):581-8. PubMed ID: 22502809
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria.
    Han X; Yang Z; Jing X; Yu P; Zhang Y; Yi H; Zhang L
    Biomed Res Int; 2016; 2016():7945675. PubMed ID: 27294135
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce).
    Bai X; Byun BY; Mah JH
    Food Chem; 2013 Nov; 141(2):1026-31. PubMed ID: 23790882
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Stimulation of cadaverine production by foodborne pathogens in the presence of Lactobacillus, Lactococcus, and Streptococcus spp.
    Kuley E; Balıkcı E; Özoğul I; Gökdogan S; Ozoğul F
    J Food Sci; 2012 Dec; 77(12):M650-8. PubMed ID: 22853653
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Biogenic amine production by lactic acid bacteria isolated from cider.
    Garai G; Dueñas MT; Irastorza A; Moreno-Arribas MV
    Lett Appl Microbiol; 2007 Nov; 45(5):473-8. PubMed ID: 17958552
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The influences of natural zeolite (cliptinolite) on ammonia and biogenic amine formation by foodborne pathogen.
    Gokdogan S; Ozogul Y; Kuley E; Ozogul F; Kacar C; Ucar Y
    J Food Sci; 2012 Aug; 77(8):M452-7. PubMed ID: 22860594
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine.
    Moreno-Arribas MV; Polo MC; Jorganes F; Muñoz R
    Int J Food Microbiol; 2003 Jul; 84(1):117-23. PubMed ID: 12781962
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus.
    Robitaille G; Tremblay A; Moineau S; St-Gelais D; Vadeboncoeur C; Britten M
    J Dairy Sci; 2009 Feb; 92(2):477-82. PubMed ID: 19164657
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Potential of wine-associated lactic acid bacteria to degrade biogenic amines.
    García-Ruiz A; González-Rompinelli EM; Bartolomé B; Moreno-Arribas MV
    Int J Food Microbiol; 2011 Aug; 148(2):115-20. PubMed ID: 21641669
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The influence of the cell free solution of lactic acid bacteria on tyramine production by food borne-pathogens in tyrosine decarboxylase broth.
    Toy N; Özogul F; Özogul Y
    Food Chem; 2015 Apr; 173():45-53. PubMed ID: 25465993
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Reduction of biogenic amines formation by foodborne pathogens using postbiotics in lysine-decarboxylase broth.
    Yilmaz N; Özogul F; Moradi M; Fadiloglu EE; Šimat V; Rocha JM
    J Biotechnol; 2022 Nov; 358():118-127. PubMed ID: 36087781
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Formation of tyramine in yoghurt during fermentation - Interaction between yoghurt starter bacteria and Lactobacillus plantarum.
    Yılmaz C; Gökmen V
    Food Res Int; 2017 Jul; 97():288-295. PubMed ID: 28578054
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt.
    Martin F; Cachon R; Pernin K; De Coninck J; Gervais P; Guichard E; Cayot N
    J Dairy Sci; 2011 Feb; 94(2):614-22. PubMed ID: 21257030
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Performance of starter in yogurt supplemented with soy protein isolate and biotransformation of isoflavones during storage period.
    Pham TT; Shah NP
    J Food Sci; 2009; 74(4):M190-5. PubMed ID: 19490338
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Yoghurt fermentation at elevated temperatures by strains of Streptococcus thermophilus expressing a small heat-shock protein: application of a two-plasmid system for constructing food-grade strains of Streptococcus thermophilus.
    El Demerdash HA; Oxmann J; Heller KJ; Geis A
    Biotechnol J; 2006 Apr; 1(4):398-404. PubMed ID: 16892266
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Levels of histamine and other biogenic amines in high-quality red wines.
    Konakovsky V; Focke M; Hoffmann-Sommergruber K; Schmid R; Scheiner O; Moser P; Jarisch R; Hemmer W
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Apr; 28(4):408-16. PubMed ID: 21337238
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.