192 related articles for article (PubMed ID: 30931330)
1. Inhibitory Effect of
Bah A; Albano H; Barbosa JB; Fhoula I; Gharbi Y; Najjari A; Boudabous A; Teixeira P; Ouzari HI
Biomed Res Int; 2019; 2019():6937837. PubMed ID: 30931330
[TBL] [Abstract][Full Text] [Related]
2. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
Ricci A; Cirlini M; Levante A; Dall'Asta C; Galaverna G; Lazzi C
Food Res Int; 2018 Mar; 105():412-422. PubMed ID: 29433231
[TBL] [Abstract][Full Text] [Related]
3. Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak.
Chuah LO; Shamila-Syuhada AK; Liong MT; Rosma A; Thong KL; Rusul G
Food Microbiol; 2016 Sep; 58():95-104. PubMed ID: 27217364
[TBL] [Abstract][Full Text] [Related]
4. Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice.
Szutowska J; Gwiazdowska D
Arch Microbiol; 2021 Apr; 203(3):975-988. PubMed ID: 33104821
[TBL] [Abstract][Full Text] [Related]
5. Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree.
Di Cagno R; Filannino P; Vincentini O; Lanera A; Cavoski I; Gobbetti M
Food Microbiol; 2016 Oct; 59():176-89. PubMed ID: 27375258
[TBL] [Abstract][Full Text] [Related]
6. Robustness of fermented carrot juice against Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7.
Van Beeck W; Verschueren C; Wuyts S; van den Broek MFL; Uyttendaele M; Lebeer S
Int J Food Microbiol; 2020 Dec; 335():108854. PubMed ID: 32971301
[TBL] [Abstract][Full Text] [Related]
7. Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production.
Ouattara HD; Ouattara HG; Droux M; Reverchon S; Nasser W; Niamke SL
Int J Food Microbiol; 2017 Sep; 256():11-19. PubMed ID: 28578265
[TBL] [Abstract][Full Text] [Related]
8. Development of Cabbage Juice Medium for Industrial Production of Leuconostoc mesenteroides Starter.
Jeong EJ; Moon DW; Oh JS; Moon JS; Seong H; Kim KY; Han NS
J Microbiol Biotechnol; 2017 Dec; 27(12):2112-2118. PubMed ID: 29032647
[No Abstract] [Full Text] [Related]
9. Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
Breidt F; Caldwell JM
J Food Sci; 2011 Apr; 76(3):M198-203. PubMed ID: 21535844
[TBL] [Abstract][Full Text] [Related]
10. Lactic acid fermentation in the development of a seaweed sauerkraut-style product: Microbiological, physicochemical, and sensory evaluation.
Skonberg DI; Fader S; Perkins LB; Perry JJ
J Food Sci; 2021 Feb; 86(2):334-342. PubMed ID: 33483957
[TBL] [Abstract][Full Text] [Related]
11. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.
Muyanja CM; Narvhus JA; Treimo J; Langsrud T
Int J Food Microbiol; 2003 Feb; 80(3):201-10. PubMed ID: 12494920
[TBL] [Abstract][Full Text] [Related]
12. Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.
Filannino P; Cardinali G; Rizzello CG; Buchin S; De Angelis M; Gobbetti M; Di Cagno R
Appl Environ Microbiol; 2014 Apr; 80(7):2206-15. PubMed ID: 24487533
[TBL] [Abstract][Full Text] [Related]
13. Influence of the Fruit Juice Carriers on the Ability of Lactobacillus plantarum DSM20205 to Improve in Vitro Intestinal Barrier Integrity and Its Probiotic Properties.
Valero-Cases E; Roy NC; Frutos MJ; Anderson RC
J Agric Food Chem; 2017 Jul; 65(28):5632-5638. PubMed ID: 28627169
[TBL] [Abstract][Full Text] [Related]
14. The effect of bacteriocin-producing Lactobacillus plantarum strains on the intracellular pH of sessile and planktonic Listeria monocytogenes single cells.
Nielsen DS; Cho GS; Hanak A; Huch M; Franz CM; Arneborg N
Int J Food Microbiol; 2010 Jul; 141 Suppl 1():S53-9. PubMed ID: 20447709
[TBL] [Abstract][Full Text] [Related]
15. Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations.
Yang X; Hu W; Xiu Z; Jiang A; Yang X; Sarengaowa ; Ji Y; Guan Y; Feng K
Food Res Int; 2020 Apr; 130():108926. PubMed ID: 32156375
[TBL] [Abstract][Full Text] [Related]
16. Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage.
Liu W; Chang L; Xu Y; Shan T; Mu G; Qian F
Int J Food Microbiol; 2024 Jun; 418():110743. PubMed ID: 38749262
[TBL] [Abstract][Full Text] [Related]
17. Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris).
Goderska K; Dombhare K; Radziejewska-Kubzdela E
Arch Microbiol; 2022 May; 204(6):300. PubMed ID: 35522324
[TBL] [Abstract][Full Text] [Related]
18. Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation.
Gaglio R; Pescuma M; Madrid-Albarrán Y; Franciosi E; Moschetti G; Francesca N; Mozzi F; Settanni L
Int J Food Microbiol; 2021 Sep; 354():109248. PubMed ID: 34059319
[TBL] [Abstract][Full Text] [Related]
19. Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices.
Markkinen N; Laaksonen O; Nahku R; Kuldjärv R; Yang B
Food Chem; 2019 Jul; 286():204-215. PubMed ID: 30827597
[TBL] [Abstract][Full Text] [Related]
20. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
Wang D; Chen G; Tang Y; Li H; Shen W; Wang M; Liu S; Qin W; Zhang Q
Int J Food Microbiol; 2020 Mar; 317():108463. PubMed ID: 31809966
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]