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

155 related items for PubMed ID: 20013120

  • 1. Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications.
    Di Cagno R, Mazzacane F, Rizzello CG, De Angelis M, Giuliani G, Meloni M, De Servi B, Gobbetti M.
    Appl Microbiol Biotechnol; 2010 Mar; 86(2):731-41. PubMed ID: 20013120
    [Abstract] [Full Text] [Related]

  • 2. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
    Coda R, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2010 Feb 28; 137(2-3):236-45. PubMed ID: 20071045
    [Abstract] [Full Text] [Related]

  • 3. Optimization of culture condition for ACEI and GABA production by lactic acid bacteria.
    Tung YT, Lee BH, Liu CF, Pan TM.
    J Food Sci; 2011 Feb 28; 76(9):M585-91. PubMed ID: 22416709
    [Abstract] [Full Text] [Related]

  • 4. Coculture-inducible bacteriocin activity of Lactobacillus plantarum strain J23 isolated from grape must.
    Rojo-Bezares B, Sáenz Y, Navarro L, Zarazaga M, Ruiz-Larrea F, Torres C.
    Food Microbiol; 2007 Aug 28; 24(5):482-91. PubMed ID: 17367681
    [Abstract] [Full Text] [Related]

  • 5. Evaluation of improved γ-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017.
    Shan Y, Man CX, Han X, Li L, Guo Y, Deng Y, Li T, Zhang LW, Jiang YJ.
    J Dairy Sci; 2015 Apr 28; 98(4):2138-49. PubMed ID: 25622870
    [Abstract] [Full Text] [Related]

  • 6. Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians.
    Almeida EG, Rachid CC, Schwan RF.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):146-51. PubMed ID: 17888538
    [Abstract] [Full Text] [Related]

  • 7. Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria.
    Coda R, Rizzello CG, Trani A, Gobbetti M.
    Food Microbiol; 2011 May 30; 28(3):526-36. PubMed ID: 21356461
    [Abstract] [Full Text] [Related]

  • 8. Production of gamma-aminobutyric acid by Streptococcus salivarius subsp. thermophilus Y2 under submerged fermentation.
    Yang SY, Lü FX, Lu ZX, Bie XM, Jiao Y, Sun LJ, Yu B.
    Amino Acids; 2008 Apr 30; 34(3):473-8. PubMed ID: 17514494
    [Abstract] [Full Text] [Related]

  • 9. Microencapsulation of Lactobacillus plantarum spp in an alginate matrix coated with whey proteins.
    Gbassi GK, Vandamme T, Ennahar S, Marchioni E.
    Int J Food Microbiol; 2009 Jan 31; 129(1):103-5. PubMed ID: 19059666
    [Abstract] [Full Text] [Related]

  • 10. Fermented goats' milk produced with selected multiple starters as a potentially functional food.
    Minervini F, Bilancia MT, Siragusa S, Gobbetti M, Caponio F.
    Food Microbiol; 2009 Sep 31; 26(6):559-64. PubMed ID: 19527829
    [Abstract] [Full Text] [Related]

  • 11. Optimization of γ-aminobutyric acid production by Lactobacillus plantarum Taj-Apis362 from honeybees.
    Tajabadi N, Ebrahimpour A, Baradaran A, Rahim RA, Mahyudin NA, Manap MY, Bakar FA, Saari N.
    Molecules; 2015 Apr 15; 20(4):6654-69. PubMed ID: 25884548
    [Abstract] [Full Text] [Related]

  • 12. 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 15; 25(2):348-58. PubMed ID: 18206777
    [Abstract] [Full Text] [Related]

  • 13. Evaluation of gamma-aminobutyric acid (GABA) production by Lactobacillus plantarum using two-step fermentation.
    Kim NY, Kim SK, Ra CH.
    Bioprocess Biosyst Eng; 2021 Oct 15; 44(10):2099-2108. PubMed ID: 34032903
    [Abstract] [Full Text] [Related]

  • 14. Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum.
    Onetto CA, Bordeu E.
    Antonie Van Leeuwenhoek; 2015 Dec 15; 108(6):1469-1475. PubMed ID: 26437637
    [Abstract] [Full Text] [Related]

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

  • 16. Screening of gamma-aminobutyric acid-producing lactic acid bacteria and its application in Monascus-fermented rice production.
    Li Y, Chen X, Shu G, Ma W.
    Acta Sci Pol Technol Aliment; 2020 Dec 15; 19(4):387-394. PubMed ID: 33179479
    [Abstract] [Full Text] [Related]

  • 17. Characterization of γ-aminobutyric acid (GABA)-producing Saccharomyces cerevisiae and coculture with Lactobacillus plantarum for mulberry beverage brewing.
    Zhang Q, Sun Q, Tan X, Zhang S, Zeng L, Tang J, Xiang W.
    J Biosci Bioeng; 2020 Apr 15; 129(4):447-453. PubMed ID: 31678068
    [Abstract] [Full Text] [Related]

  • 18. Overexpression and optimization of glutamate decarboxylase in Lactobacillus plantarum Taj-Apis362 for high gamma-aminobutyric acid production.
    Tajabadi N, Baradaran A, Ebrahimpour A, Rahim RA, Bakar FA, Manap MY, Mohammed AS, Saari N.
    Microb Biotechnol; 2015 Jul 15; 8(4):623-32. PubMed ID: 25757029
    [Abstract] [Full Text] [Related]

  • 19. Two-step production of gamma-aminobutyric acid from cassava powder using Corynebacterium glutamicum and Lactobacillus plantarum.
    Yang T, Rao Z, Kimani BG, Xu M, Zhang X, Yang ST.
    J Ind Microbiol Biotechnol; 2015 Aug 15; 42(8):1157-65. PubMed ID: 26115763
    [Abstract] [Full Text] [Related]

  • 20. Survival, growth and persistence under farm conditions of a Lactobacillus plantarum strain inoculated into liquid pig feed.
    Plumed-Ferrer C, Kivelä I, Hyvönen P, Wright A.
    J Appl Microbiol; 2005 Aug 15; 99(4):851-8. PubMed ID: 16162236
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.