These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

131 related articles for article (PubMed ID: 36906309)

  • 1. Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives.
    Huang W; Dong A; Pham HT; Zhou C; Huo Z; Wätjen AP; Prakash S; Bang-Berthelsen CH; Turner MS
    Food Microbiol; 2023 Jun; 112():104243. PubMed ID: 36906309
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture.
    Larsen N; Werner BB; Vogensen FK; Jespersen L
    J Dairy Sci; 2015 Mar; 98(3):1640-51. PubMed ID: 25597975
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and potato drinks.
    Sedó Molina GE; Shetty R; Jacobsen C; Duedahl-Olesen L; Hansen EB; Bang-Berthelsen CH
    Food Microbiol; 2024 Apr; 118():104427. PubMed ID: 38049267
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.
    Carafa I; Stocco G; Franceschi P; Summer A; Tuohy KM; Bittante G; Franciosi E
    Food Res Int; 2019 Jan; 115():209-218. PubMed ID: 30599933
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Investigation of Flavor-Forming Starter
    Lee HW; Kim IS; Kil BJ; Seo E; Park H; Ham JS; Choi YJ; Huh CS
    J Microbiol Biotechnol; 2020 Sep; 30(9):1404-1411. PubMed ID: 32522956
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter.
    López-González MJ; Campelo AB; Picon A; Rodríguez A; Martínez B
    BMC Microbiol; 2018 Jul; 18(1):76. PubMed ID: 30029618
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables.
    Fessard A; Remize F
    Int J Food Microbiol; 2019 Jul; 301():61-72. PubMed ID: 31100643
    [TBL] [Abstract][Full Text] [Related]  

  • 9. In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.
    Rai R; Tamang JP
    World J Microbiol Biotechnol; 2022 Jan; 38(2):25. PubMed ID: 34989904
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Characterization of lactococci isolated from minimally processed fresh fruit and vegetables.
    Kelly WJ; Davey GP; Ward LJ
    Int J Food Microbiol; 1998 Dec; 45(2):85-92. PubMed ID: 9924939
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Enhancement of functional characteristics of mixed lactic culture producing nisin z and exopolysaccharides during continuous prefermentation of milk with immobilized cells.
    Grattepanche F; Audet P; Lacroix C
    J Dairy Sci; 2007 Dec; 90(12):5361-73. PubMed ID: 18024726
    [TBL] [Abstract][Full Text] [Related]  

  • 13.
    Glazunova OA; Moiseenko KV; Savinova OS; Fedorova TV
    Nutrients; 2022 Dec; 14(24):. PubMed ID: 36558516
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R; Carpino S; Gaglio R; Pino A; Rapisarda T; Caggia C; Marino G; Randazzo CL; Settanni L; Todaro M
    Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of two nisin-producing Lactococcus lactis subsp. lactis strains isolated from a commercial sauerkraut fermentation.
    Harris LJ; Fleming HP; Klaenhammer TR
    Appl Environ Microbiol; 1992 May; 58(5):1477-83. PubMed ID: 1622214
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of the divergent sacBK and sacAR operons, involved in sucrose utilization by Lactococcus lactis.
    Luesink EJ; Marugg JD; Kuipers OP; de Vos WM
    J Bacteriol; 1999 Mar; 181(6):1924-6. PubMed ID: 10074089
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Occurrence of nisin Z production in Lactococcus lactis BFE 1500 isolated from wara, a traditional Nigerian cheese product.
    Olasupo NA; Schillinger U; Narbad A; Dodd H; Holzapfel WH
    Int J Food Microbiol; 1999 Dec; 53(2-3):141-52. PubMed ID: 10634705
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Monitoring Growth Compatibility and Bacteriocin Gene Transcription of Adjunct and Starter Lactic Acid Bacterial Strains in Milk.
    Asimakoula S; Giaka K; Fanitsios C; Kakouri A; Vandera E; Samelis J; Koukkou AI
    J Food Prot; 2021 Mar; 84(3):509-520. PubMed ID: 33108438
    [TBL] [Abstract][Full Text] [Related]  

  • 19. New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures.
    Elkhtab E; El-Alfy M; Shenana M; Mohamed A; Yousef AE
    J Dairy Sci; 2017 Dec; 100(12):9508-9520. PubMed ID: 28964516
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The enhancement effect of mungbean on the physical, functional, and sensory characteristics of soy yoghurt.
    An G; Park S; Ha J
    Sci Rep; 2024 Feb; 14(1):3684. PubMed ID: 38355653
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.