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Journal Abstract Search

136 related items for PubMed ID: 20629889

  • 21. Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi.
    Jeong SH, Jung JY, Lee SH, Jin HM, Jeon CO.
    Int J Food Microbiol; 2013 Jun 03; 164(1):46-53. PubMed ID: 23587713
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  • 22. Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation.
    Topisirovic L, Kojic M, Fira D, Golic N, Strahinic I, Lozo J.
    Int J Food Microbiol; 2006 Dec 01; 112(3):230-5. PubMed ID: 16764959
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  • 23. Inactivation of feline calicivirus and murine norovirus during Dongchimi fermentation.
    Lee MH, Yoo SH, Ha SD, Choi C.
    Food Microbiol; 2012 Sep 01; 31(2):210-4. PubMed ID: 22608225
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  • 24. The effect of Lactobacillus buchneri 40788 on the fermentation and aerobic stability of high moisture corn in laboratory silos.
    Taylor CC, Kung L.
    J Dairy Sci; 2002 Jun 01; 85(6):1526-32. PubMed ID: 12146485
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  • 25. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
    Vermeiren L, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2004 Nov 01; 96(2):149-64. PubMed ID: 15364469
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  • 27. The effect of Lactobacillus buchneri 40788 or Lactobacillus plantarum MTD-1 on the fermentation and aerobic stability of corn silages ensiled at two dry matter contents.
    Hu W, Schmidt RJ, McDonell EE, Klingerman CM, Kung L.
    J Dairy Sci; 2009 Aug 01; 92(8):3907-14. PubMed ID: 19620673
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  • 30. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.
    Kariluoto S, Aittamaa M, Korhola M, Salovaara H, Vahteristo L, Piironen V.
    Int J Food Microbiol; 2006 Feb 01; 106(2):137-43. PubMed ID: 16213050
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  • 31. Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures.
    Santivarangkna C, Higl B, Foerst P.
    Food Microbiol; 2008 May 01; 25(3):429-41. PubMed ID: 18355668
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  • 32. Identification of didecyldimethylammonium salts and salicylic acid as antimicrobial compounds in commercial fermented radish kimchi.
    Li J, Chaytor JL, Findlay B, McMullen LM, Smith DC, Vederas JC.
    J Agric Food Chem; 2015 Mar 25; 63(11):3053-8. PubMed ID: 25779084
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  • 34. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
    Coulin P, Farah Z, Assanvo J, Spillmann H, Puhan Z.
    Int J Food Microbiol; 2006 Feb 01; 106(2):131-6. PubMed ID: 16213052
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  • 36. Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke.
    Obilie EM, Tano-Debrah K, Amoa-Awua WK.
    Int J Food Microbiol; 2004 May 15; 93(1):115-21. PubMed ID: 15135588
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  • 38. The effect of Lactobacillus buchneri and Lactobacillus plantarum on the fermentation, aerobic stability, and ruminal degradability of low dry matter corn and sorghum silages.
    Filya I.
    J Dairy Sci; 2003 Nov 15; 86(11):3575-81. PubMed ID: 14672188
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  • 39. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
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  • 40. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
    Chun J, Kim GM, Lee KW, Choi ID, Kwon GH, Park JY, Jeong SJ, Kim JS, Kim JH.
    J Food Sci; 2007 Mar 31; 72(2):M39-44. PubMed ID: 17995840
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