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335 related items for PubMed ID: 1419542

  • 1. Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads.
    Bonestroo MH, Kusters BJ, de Wit JC, Rombouts FM.
    Int J Food Microbiol; 1992; 15(3-4):365-76. PubMed ID: 1419542
    [Abstract] [Full Text] [Related]

  • 2. Inhibition of the growth of yeasts in fermented salads.
    Bonestroo MH, de Wit JC, Kusters BJ, Rombouts FM.
    Int J Food Microbiol; 1993 Feb; 17(4):311-20. PubMed ID: 8466804
    [Abstract] [Full Text] [Related]

  • 3. Lactic acid fermentation in the production of foods from vegetables, cereals and legumes.
    Steinkraus KH.
    Antonie Van Leeuwenhoek; 1983 Sep; 49(3):337-48. PubMed ID: 6354083
    [Abstract] [Full Text] [Related]

  • 4. The metabolism of several carboxylic acids by lactic acid bacteria.
    Radler F, Bröhl K.
    Z Lebensm Unters Forsch; 1984 Sep; 179(3):228-31. PubMed ID: 6495871
    [Abstract] [Full Text] [Related]

  • 5. Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food.
    Mugula JK, Narvhus JA, Sørhaug T.
    Int J Food Microbiol; 2003 Jun 25; 83(3):307-18. PubMed ID: 12745235
    [Abstract] [Full Text] [Related]

  • 6. Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation.
    Paludan-Müller C, Huss HH, Gram L.
    Int J Food Microbiol; 1999 Feb 18; 46(3):219-29. PubMed ID: 10100902
    [Abstract] [Full Text] [Related]

  • 7. Functional fermented whey-based beverage using lactic acid bacteria.
    Pescuma M, Hébert EM, Mozzi F, de Valdez GF.
    Int J Food Microbiol; 2010 Jun 30; 141(1-2):73-81. PubMed ID: 20483186
    [Abstract] [Full Text] [Related]

  • 8. Metabolic strategies of beer spoilage lactic acid bacteria in beer.
    Geissler AJ, Behr J, von Kamp K, Vogel RF.
    Int J Food Microbiol; 2016 Jan 04; 216():60-8. PubMed ID: 26398285
    [Abstract] [Full Text] [Related]

  • 9. The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation.
    Olsen A, Halm M, Jakobsen M.
    J Appl Bacteriol; 1995 Nov 04; 79(5):506-12. PubMed ID: 8567490
    [Abstract] [Full Text] [Related]

  • 10. Fermentation of fructans by epiphytic lactic acid bacteria.
    Müller M, Lier D.
    J Appl Bacteriol; 1994 Apr 04; 76(4):406-11. PubMed ID: 8200866
    [Abstract] [Full Text] [Related]

  • 11. 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 15; 167(2):170-6. PubMed ID: 24135673
    [Abstract] [Full Text] [Related]

  • 12. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures.
    Gardner NJ, Savard T, Obermeier P, Caldwell G, Champagne CP.
    Int J Food Microbiol; 2001 Mar 20; 64(3):261-75. PubMed ID: 11294348
    [Abstract] [Full Text] [Related]

  • 13. Effect of inoculation rate of selected strains of lactic acid bacteria on fermentation and in vitro digestibility of grass-legume forage.
    Harrison JH, Soderlund SD, Loney KA.
    J Dairy Sci; 1989 Sep 20; 72(9):2421-6. PubMed ID: 2592653
    [Abstract] [Full Text] [Related]

  • 14. Biopreservation by lactic acid bacteria.
    Stiles ME.
    Antonie Van Leeuwenhoek; 1996 Oct 20; 70(2-4):331-45. PubMed ID: 8879414
    [Abstract] [Full Text] [Related]

  • 15. The potential of lactic acid bacteria for the production of safe and wholesome food.
    Hammes WP, Tichaczek PS.
    Z Lebensm Unters Forsch; 1994 Mar 20; 198(3):193-201. PubMed ID: 8178575
    [Abstract] [Full Text] [Related]

  • 16. [Utilization of lactic bacteria in the control of pathogenic microorganisms in food].
    Hernández PE, Rodríguez JM, Cintas LM, Moreira WL, Sobrino OJ, Fernández MF, Sanz B.
    Microbiologia; 1993 Feb 20; 9 Spec No():37-48. PubMed ID: 8484916
    [Abstract] [Full Text] [Related]

  • 17. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr 20; 25(2):348-58. PubMed ID: 18206777
    [Abstract] [Full Text] [Related]

  • 18. Use of MRSD medium and the hydrophobic grid membrane filter technique to differentiate between pediococci and lactobacilli in fermented meat and starter cultures.
    Holley RA, Millard GE.
    Int J Food Microbiol; 1988 Oct 20; 7(2):87-102. PubMed ID: 3275319
    [Abstract] [Full Text] [Related]

  • 19. Nutritional quality of lupine (Lupinus albus cv. Multolupa) as affected by lactic acid fermentation.
    Camacho L, Sierra C, Marcus D, Guzmán E, Campos R, von Bäer D, Trugo L.
    Int J Food Microbiol; 1991 Dec 20; 14(3-4):277-86. PubMed ID: 1790104
    [Abstract] [Full Text] [Related]

  • 20. Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon).
    Papadelli M, Zoumpopoulou G, Georgalaki M, Anastasiou R, Manolopoulou E, Lytra I, Papadimitriou K, Tsakalidou E.
    Pol J Microbiol; 2015 Dec 20; 64(3):265-71. PubMed ID: 26638534
    [Abstract] [Full Text] [Related]

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