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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

193 related items for PubMed ID: 17623302

  • 1. Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1.
    Di Cagno R, De Angelis M, Limitone A, Minervini F, Simonetti MC, Buchin S, Gobbetti M.
    Proteomics; 2007 Jul; 7(14):2430-46. PubMed ID: 17623302
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.
    De Angelis M, Di Cagno R, Gallo G, Curci M, Siragusa S, Crecchio C, Parente E, Gobbetti M.
    Int J Food Microbiol; 2007 Feb 28; 114(1):69-82. PubMed ID: 17223214
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. 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 28; 28(1):29-37. PubMed ID: 21056772
    [Abstract] [Full Text] [Related]

  • 7. In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation.
    Settanni L, Massitti O, Van Sinderen D, Corsetti A.
    J Appl Microbiol; 2005 Feb 28; 99(3):670-81. PubMed ID: 16108809
    [Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis.
    Ferchichi M, Valcheva R, Prévost H, Onno B, Dousset X.
    Food Microbiol; 2007 Feb 28; 24(7-8):678-86. PubMed ID: 17613364
    [Abstract] [Full Text] [Related]

  • 10. Proteomic analysis of log to stationary growth phase Lactobacillus plantarum cells and a 2-DE database.
    Cohen DP, Renes J, Bouwman FG, Zoetendal EG, Mariman E, de Vos WM, Vaughan EE.
    Proteomics; 2006 Dec 28; 6(24):6485-93. PubMed ID: 17115453
    [Abstract] [Full Text] [Related]

  • 11. Construction of a new reporter system to study the NaCl-dependent dnaK promoter activity of Lactobacillus sanfranciscensis.
    Hörmann S, Vogel RF, Ehrmann M.
    Appl Microbiol Biotechnol; 2006 May 28; 70(6):690-7. PubMed ID: 16133335
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Global transcriptional response of Lactobacillus reuteri to the sourdough environment.
    Hüfner E, Britton RA, Roos S, Jonsson H, Hertel C.
    Syst Appl Microbiol; 2008 Oct 28; 31(5):323-38. PubMed ID: 18762399
    [Abstract] [Full Text] [Related]

  • 14. Biodiversity of Lactobacillus sanfranciscensis strains isolated from five sourdoughs.
    Kitahara M, Sakata S, Benno Y.
    Lett Appl Microbiol; 2005 Oct 28; 40(5):353-7. PubMed ID: 15836738
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. New signaling molecules in some gram-positive and gram-negative bacteria.
    Vannini L, Ndagijimana M, Saracino P, Vernocchi P, Corsetti A, Vallicelli M, Cappa F, Cocconcelli PS, Guerzoni ME.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):25-33. PubMed ID: 17643538
    [Abstract] [Full Text] [Related]

  • 17. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.
    Corsetti A, Settanni L, Valmorri S, Mastrangelo M, Suzzi G.
    Food Microbiol; 2007 Sep 30; 24(6):592-600. PubMed ID: 17418310
    [Abstract] [Full Text] [Related]

  • 18. Effects of the peptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400.
    Calasso M, Di Cagno R, De Angelis M, Campanella D, Minervini F, Gobbetti M.
    Appl Environ Microbiol; 2013 Apr 30; 79(8):2657-69. PubMed ID: 23396346
    [Abstract] [Full Text] [Related]

  • 19. Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.
    De Angelis M, Gallo G, Corbo MR, McSweeney PL, Faccia M, Giovine M, Gobbetti M.
    Int J Food Microbiol; 2003 Nov 01; 87(3):259-70. PubMed ID: 14527798
    [Abstract] [Full Text] [Related]

  • 20. Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
    Gänzle MG, Vermeulen N, Vogel RF.
    Food Microbiol; 2007 Apr 01; 24(2):128-38. PubMed ID: 17008155
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.