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Journal Abstract Search

156 related items for PubMed ID: 16719504

  • 1. Influence of peptide supply and cosubstrates on phenylalanine metabolism of Lactobacillus sanfranciscensis DSM20451(T) and Lactobacillus plantarum TMW1.468.
    Vermeulen N, Ganzle MG, Vogel RF.
    J Agric Food Chem; 2006 May 31; 54(11):3832-9. PubMed ID: 16719504
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  • 2. Effect of biosynthetic intermediates and citrate on the phenyllactic and hydroxyphenyllactic acids production by Lactobacillus plantarum CRL 778.
    Dallagnol AM, Catalán CA, Mercado MI, Font de Valdez G, Rollán GC.
    J Appl Microbiol; 2011 Dec 31; 111(6):1447-55. PubMed ID: 21951587
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  • 3. Metabolic pathway of α-ketoglutarate in Lactobacillus sanfranciscensis and Lactobacillus reuteri during sourdough fermentation.
    Zhang C, Gänzle MG.
    J Appl Microbiol; 2010 Oct 31; 109(4):1301-10. PubMed ID: 20477886
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  • 6. Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread.
    Xu D, Tang K, Hu Y, Xu X, Gänzle MG.
    J Agric Food Chem; 2018 Sep 19; 66(37):9770-9776. PubMed ID: 30175916
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  • 7. Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation.
    Valerio F, Lavermicocca P, Pascale M, Visconti A.
    FEMS Microbiol Lett; 2004 Apr 15; 233(2):289-95. PubMed ID: 15063498
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  • 8. Contribution of the NADH-oxidase (Nox) to the aerobic life of Lactobacillus sanfranciscensis DSM20451T.
    Jänsch A, Freiding S, Behr J, Vogel RF.
    Food Microbiol; 2011 Feb 15; 28(1):29-37. PubMed ID: 21056772
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  • 11. Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry.
    Ryan LA, Dal Bello F, Czerny M, Koehler P, Arendt EK.
    J Agric Food Chem; 2009 Feb 11; 57(3):1060-4. PubMed ID: 19138118
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  • 12. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
    Minervini F, De Angelis M, Di Cagno R, Pinto D, Siragusa S, Rizzello CG, Gobbetti M.
    Food Microbiol; 2010 Oct 11; 27(7):897-908. PubMed ID: 20688231
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  • 13. Optimisation of cheese whey enzymatic hydrolysis and further continuous production of antimicrobial extracts by Lactobacillus plantarum CECT-221.
    Rodríguez-Pazo N, da Silva Sabo S, Salgado-Seara JM, Arni SA, de Souza Oliveira RP, Domínguez JM.
    J Dairy Res; 2016 Aug 11; 83(3):402-11. PubMed ID: 27600978
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  • 17. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G, Alfonzo A, Galluzzo P, Corona O, Francesca N, Caracappa S, Moschetti G, Settanni L.
    Food Microbiol; 2015 Oct 11; 51():57-68. PubMed ID: 26187828
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  • 20. Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid.
    Valerio F, Di Biase M, Lattanzio VM, Lavermicocca P.
    Int J Food Microbiol; 2016 Apr 02; 222():1-7. PubMed ID: 26827290
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