BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

142 related articles for article (PubMed ID: 34507749)

  • 1. Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut.
    Hu W; Yang X; Ji Y; Guan Y
    Food Res Int; 2021 Oct; 148():110605. PubMed ID: 34507749
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation.
    Yang X; Hu W; Xiu Z; Jiang A; Yang X; Sarengaowa ; Ji Y; Guan Y; Feng K
    Food Res Int; 2020 Nov; 137():109553. PubMed ID: 33233175
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut.
    Yang X; Hu W; Xiu Z; Jiang A; Yang X; Saren G; Ji Y; Guan Y; Feng K
    J Appl Microbiol; 2020 Dec; 129(6):1458-1471. PubMed ID: 32677269
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek.
    Wouters D; Bernaert N; Anno N; Van Droogenbroeck B; De Loose M; Van Bockstaele E; De Vuyst L
    Int J Food Microbiol; 2013 Jul; 165(2):121-33. PubMed ID: 23728429
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Traditionally produced sauerkraut as source of autochthonous functional starter cultures.
    Beganović J; Kos B; Leboš Pavunc A; Uroić K; Jokić M; Šušković J
    Microbiol Res; 2014; 169(7-8):623-32. PubMed ID: 24797236
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations.
    Johanningsmeier S; McFeeters RF; Fleming HP; Thompson RL
    J Food Sci; 2007 Jun; 72(5):M166-72. PubMed ID: 17995739
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes.
    Wang J; Liu X; Li XA; Kong B; Qin L; Chen Q
    Food Microbiol; 2024 Sep; 122():104534. PubMed ID: 38839214
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation.
    Lee JJ; Choi YJ; Lee MJ; Park SJ; Oh SJ; Yun YR; Min SG; Seo HY; Park SH; Lee MA
    Food Res Int; 2020 Oct; 136():109591. PubMed ID: 32846617
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai.
    Wang D; Chen G; Tang Y; Ming J; Huang R; Li J; Ye M; Fan Z; Chi Y; Zhang Q; Zhang W
    Int J Food Microbiol; 2022 Aug; 375():109702. PubMed ID: 35635993
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study.
    Gu Q; Li Y; Lou Y; Zhao Y; Feng X; Li P; Laaksonen O; Yang B; Capozzi V; Liu S
    Food Res Int; 2024 Feb; 178():113976. PubMed ID: 38309882
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Reduction of D-lactate content in sauerkraut using starter cultures of recombinant Leuconostoc mesenteroides expressing the ldhL gene.
    Jin Q; Li L; Moon JS; Cho SK; Kim YJ; Lee SJ; Han NS
    J Biosci Bioeng; 2016 May; 121(5):479-83. PubMed ID: 26472127
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.
    Jung JY; Lee SH; Lee HJ; Seo HY; Park WS; Jeon CO
    Int J Food Microbiol; 2012 Feb; 153(3):378-87. PubMed ID: 22189023
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation.
    Müller A; Rösch N; Cho GS; Meinhardt AK; Kabisch J; Habermann D; Böhnlein C; Brinks E; Greiner R; Franz CMAP
    Food Microbiol; 2018 Dec; 76():473-480. PubMed ID: 30166176
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Controlled fermentation of curly kale juice with the use of autochthonous starter cultures.
    Szutowska J; Gwiazdowska D; Rybicka I; Pawlak-Lemańska K; Biegańska-Marecik R; Gliszczyńska-Świgło A
    Food Res Int; 2021 Nov; 149():110674. PubMed ID: 34600676
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China.
    Liu Z; Li J; Zhou X; Wei B; Xie S; Du T; Zhao X; Jiang L; Xiong T
    Arch Microbiol; 2021 Aug; 203(6):3171-3182. PubMed ID: 33825934
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ-5-1 by Illumina Miseq sequencing.
    Du R; Ge J; Zhao D; Sun J; Ping W; Song G
    Lett Appl Microbiol; 2018 Jan; 66(1):55-62. PubMed ID: 29131360
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Chemical evaluation and sensory quality of sauerkrauts obtained by natural and induced fermentations at different NaCl levels from Brassica oleracea Var. capitata Cv. Bronco grown in eastern Spain. Effect of storage.
    Peñas E; Frias J; Sidro B; Vidal-Valverde C
    J Agric Food Chem; 2010 Mar; 58(6):3549-57. PubMed ID: 20170112
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation.
    Michalak M; Gustaw K; Waśko A; Polak-Berecka M
    Microbiol Res; 2018 Jan; 206():121-130. PubMed ID: 29146249
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.