128 related articles for article (PubMed ID: 26915217)
1. [Microevolution of lactic acid bacteria--A review].
Song Y; Sun Z; Zhang H
Wei Sheng Wu Xue Bao; 2015 Nov; 55(11):1371-7. PubMed ID: 26915217
[TBL] [Abstract][Full Text] [Related]
2. Diversity analysis of lactic acid bacteria in takju, Korean rice wine.
Jin J; Kim SY; Jin Q; Eom HJ; Han NS
J Microbiol Biotechnol; 2008 Oct; 18(10):1678-82. PubMed ID: 18955819
[TBL] [Abstract][Full Text] [Related]
3. Diversity and technological potential of lactic acid bacteria of wheat flours.
Alfonzo A; Ventimiglia G; Corona O; Di Gerlando R; Gaglio R; Francesca N; Moschetti G; Settanni L
Food Microbiol; 2013 Dec; 36(2):343-54. PubMed ID: 24010616
[TBL] [Abstract][Full Text] [Related]
4. Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products.
Pothakos V; Snauwaert C; De Vos P; Huys G; Devlieghere F
Commun Agric Appl Biol Sci; 2014; 79(1):137-42. PubMed ID: 25864328
[No Abstract] [Full Text] [Related]
5. [Screening and functional properties of cholesterol-degrading lactic acid bacteria from Jiangshui].
Li X; Li J; Li M; Meng X
Wei Sheng Wu Xue Bao; 2015 Aug; 55(8):1001-9. PubMed ID: 26665597
[TBL] [Abstract][Full Text] [Related]
6. Genomics of lactic acid bacteria.
Schroeter J; Klaenhammer T
FEMS Microbiol Lett; 2009 Mar; 292(1):1-6. PubMed ID: 19087207
[TBL] [Abstract][Full Text] [Related]
7. Identification of lactic acid bacteria isolated during traditional fura processing in Ghana.
Owusu-Kwarteng J; Akabanda F; Nielsen DS; Tano-Debrah K; Glover RL; Jespersen L
Food Microbiol; 2012 Oct; 32(1):72-8. PubMed ID: 22850376
[TBL] [Abstract][Full Text] [Related]
8. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.
Pogačić T; Mancini A; Santarelli M; Bottari B; Lazzi C; Neviani E; Gatti M
Food Microbiol; 2013 Dec; 36(2):207-15. PubMed ID: 24010599
[TBL] [Abstract][Full Text] [Related]
9. [Genetic stability of probiotic lactic acid bacteria--a review].
Zhang W; Bai M; Zhang H
Wei Sheng Wu Xue Bao; 2014 Apr; 54(4):361-6. PubMed ID: 25007647
[TBL] [Abstract][Full Text] [Related]
10. Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes.
Lucquin I; Zagorec M; Champomier-Vergès M; Chaillou S
Food Microbiol; 2012 Apr; 29(2):187-96. PubMed ID: 22202872
[TBL] [Abstract][Full Text] [Related]
11. [Lactic acid bacteria proteinase and quality of fermented dairy products--A review].
Zhang S; Zhang L; Han X
Wei Sheng Wu Xue Bao; 2015 Dec; 55(12):1530-6. PubMed ID: 27101694
[TBL] [Abstract][Full Text] [Related]
12. Bacterial community dynamics during industrial malting, with an emphasis on lactic acid bacteria.
Justé A; Malfliet S; Waud M; Crauwels S; De Cooman L; Aerts G; Marsh TL; Ruyters S; Willems K; Busschaert P; Lievens B
Food Microbiol; 2014 May; 39():39-46. PubMed ID: 24387850
[TBL] [Abstract][Full Text] [Related]
13. Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria.
Di Cagno R; Surico RF; Minervini G; Rizzello CG; Lovino R; Servili M; Taticchi A; Urbani S; Gobbetti M
Food Microbiol; 2011 Aug; 28(5):900-9. PubMed ID: 21569932
[TBL] [Abstract][Full Text] [Related]
14. House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.
Minervini F; Lattanzi A; De Angelis M; Celano G; Gobbetti M
Food Microbiol; 2015 Dec; 52():66-76. PubMed ID: 26338118
[TBL] [Abstract][Full Text] [Related]
15. Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.
Akabanda F; Owusu-Kwarteng J; Tano-Debrah K; Glover RL; Nielsen DS; Jespersen L
Food Microbiol; 2013 Jun; 34(2):277-83. PubMed ID: 23541194
[TBL] [Abstract][Full Text] [Related]
16. Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.
Scatassa ML; Gaglio R; Macaluso G; Francesca N; Randazzo W; Cardamone C; Di Grigoli A; Moschetti G; Settanni L
Food Microbiol; 2015 Dec; 52():31-41. PubMed ID: 26338114
[TBL] [Abstract][Full Text] [Related]
17. Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan.
Chao SH; Wu RJ; Watanabe K; Tsai YC
Int J Food Microbiol; 2009 Nov; 135(3):203-10. PubMed ID: 19700215
[TBL] [Abstract][Full Text] [Related]
18. Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk 'lben'.
Ouadghiri M; Vancanneyt M; Vandamme P; Naser S; Gevers D; Lefebvre K; Swings J; Amar M
J Appl Microbiol; 2009 Feb; 106(2):486-95. PubMed ID: 19054226
[TBL] [Abstract][Full Text] [Related]
19. [Progress on the genomics of lactic acid bacteria--a review].
Wenyi Z; He M; Heping Z
Wei Sheng Wu Xue Bao; 2008 Sep; 48(9):1270-5. PubMed ID: 19062656
[TBL] [Abstract][Full Text] [Related]
20. Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons.
Terzic-Vidojevic A; Mihajlovic S; Uzelac G; Veljovic K; Tolinacki M; Nikolic M; Topisirovic L; Kojic M
Food Microbiol; 2014 May; 39():27-38. PubMed ID: 24387849
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]