138 related articles for article (PubMed ID: 34958412)
41. Syzygium cumini (L.) Skeels: a review of its phytochemical constituents and traditional uses.
Ayyanar M; Subash-Babu P
Asian Pac J Trop Biomed; 2012 Mar; 2(3):240-6. PubMed ID: 23569906
[TBL] [Abstract][Full Text] [Related]
42. The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides.
Barla F; Koyanagi T; Tokuda N; Matsui H; Katayama T; Kumagai H; Michihata T; Sasaki T; Tsuji A; Enomoto T
Biotechnol Rep (Amst); 2016 Jun; 10():105-110. PubMed ID: 28352530
[TBL] [Abstract][Full Text] [Related]
43. Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria.
Coelho MC; Silva CC; Ribeiro SC; Dapkevicius ML; Rosa HJ
Int J Food Microbiol; 2014 Nov; 191():53-9. PubMed ID: 25222327
[TBL] [Abstract][Full Text] [Related]
44. Environmental Conditions Affecting GABA Production in
Laroute V; Mazzoli R; Loubière P; Pessione E; Cocaign-Bousquet M
Microorganisms; 2021 Jan; 9(1):. PubMed ID: 33430203
[TBL] [Abstract][Full Text] [Related]
45. GABA Production in Lactococcus lactis Is Enhanced by Arginine and Co-addition of Malate.
Laroute V; Yasaro C; Narin W; Mazzoli R; Pessione E; Cocaign-Bousquet M; Loubière P
Front Microbiol; 2016; 7():1050. PubMed ID: 27458444
[TBL] [Abstract][Full Text] [Related]
46. Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life.
Kim MJ; Lee HW; Lee ME; Roh SW; Kim TW
J Microbiol; 2019 Jun; 57(6):479-484. PubMed ID: 31073899
[TBL] [Abstract][Full Text] [Related]
47. Glutamate-induced metabolic changes in Lactococcus lactis NCDO 2118 during GABA production: combined transcriptomic and proteomic analysis.
Mazzoli R; Pessione E; Dufour M; Laroute V; Giuffrida MG; Giunta C; Cocaign-Bousquet M; Loubière P
Amino Acids; 2010 Aug; 39(3):727-37. PubMed ID: 20174841
[TBL] [Abstract][Full Text] [Related]
48. Distribution and Diversity of Nisin Producing LAB in Fermented Food.
Sharma BR; Jayant D; Rajshee K; Singh Y; Halami PM
Curr Microbiol; 2021 Sep; 78(9):3430-3438. PubMed ID: 34255153
[TBL] [Abstract][Full Text] [Related]
49. Isolation and Taxonomic Identity of Bacteriocin-Producing Lactic Acid Bacteria from Retail Foods and Animal Sources.
Henning C; Vijayakumar P; Adhikari R; Jagannathan B; Gautam D; Muriana PM
Microorganisms; 2015 Mar; 3(1):80-93. PubMed ID: 27682080
[TBL] [Abstract][Full Text] [Related]
50. 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]
51. Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches.
Fusieger A; Martins MCF; de Freitas R; Nero LA; de Carvalho AF
Braz J Microbiol; 2020 Mar; 51(1):313-321. PubMed ID: 31734902
[TBL] [Abstract][Full Text] [Related]
52. Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells.
Li W; Wei M; Wu J; Rui X; Dong M
PeerJ; 2016; 4():e2292. PubMed ID: 27602272
[TBL] [Abstract][Full Text] [Related]
53. Changes in polyphenolics during maturation of Java plum (Syzygium cumini Lam.).
Lestario LN; Howard LR; Brownmiller C; Stebbins NB; Liyanage R; Lay JO
Food Res Int; 2017 Oct; 100(Pt 3):385-391. PubMed ID: 28964361
[TBL] [Abstract][Full Text] [Related]
54. Antimicrobial Activity of
Suzuki A; Suzuki M
Microorganisms; 2021 Jan; 9(2):. PubMed ID: 33503966
[TBL] [Abstract][Full Text] [Related]
55. Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum.
Garde S; Calzada J; Sánchez C; Gaya P; Narbad A; Meijers R; Mayer MJ; Ávila M
Int J Food Microbiol; 2020 Sep; 329():108686. PubMed ID: 32516659
[TBL] [Abstract][Full Text] [Related]
56. Production of gamma-aminobutyric acid by cheese starters during cheese ripening.
Nomura M; Kimoto H; Someya Y; Furukawa S; Suzuki I
J Dairy Sci; 1998 Jun; 81(6):1486-91. PubMed ID: 9684157
[TBL] [Abstract][Full Text] [Related]
57. Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8.
Ratanaburee A; Kantachote D; Charernjiratrakul W; Sukhoom A
Int J Food Microbiol; 2013 Oct; 167(2):170-6. PubMed ID: 24135673
[TBL] [Abstract][Full Text] [Related]
58. Isolation of halotolerant Lactococcus lactis subsp. lactis from intestinal tract of coastal fish.
Itoi S; Abe T; Washio S; Ikuno E; Kanomata Y; Sugita H
Int J Food Microbiol; 2008 Jan; 121(1):116-21. PubMed ID: 18068256
[TBL] [Abstract][Full Text] [Related]
59. Adequacy of Petrifilm™ Aerobic Count plates supplemented with de Man, Rogosa & Sharpe broth and chlorophenol red for enumeration of lactic acid bacteria in salami.
de Castilho NP; Okamura VT; Camargo AC; Pieri FA; Nero LA
Meat Sci; 2015 Dec; 110():253-61. PubMed ID: 26291606
[TBL] [Abstract][Full Text] [Related]
60. Evaluation of GABA Production by Alginate-Microencapsulated Fresh and Freeze-Dried Bacteria Enriched with Monosodium Glutamate during Storage in Chocolate Milk.
Youssef HAI; Vitaglione P; Ferracane R; Abuqwider J; Mauriello G
Microorganisms; 2023 Oct; 11(11):. PubMed ID: 38004660
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]