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Journal Abstract Search

473 related items for PubMed ID: 21535775

  • 1. Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954.
    Beganović J, Pavunc AL, Gjuračić K, Spoljarec M, Sušković J, Kos B.
    J Food Sci; 2011 Mar; 76(2):M124-9. PubMed ID: 21535775
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  • 2. Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations.
    Johanningsmeier S, McFeeters RF, Fleming HP, Thompson RL.
    J Food Sci; 2007 Jun; 72(5):M166-72. PubMed ID: 17995739
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  • 3. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
    Blana VA, Grounta A, Tassou CC, Nychas GJ, Panagou EZ.
    Food Microbiol; 2014 Apr; 38():208-18. PubMed ID: 24290645
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  • 5. Traditionally produced sauerkraut as source of autochthonous functional starter cultures.
    Beganović J, Kos B, Leboš Pavunc A, Uroić K, Jokić M, Šušković J.
    Microbiol Res; 2014 Apr; 169(7-8):623-32. PubMed ID: 24797236
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  • 7. Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
    Breidt F, Caldwell JM.
    J Food Sci; 2011 Apr; 76(3):M198-203. PubMed ID: 21535844
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  • 8. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.
    Jung JY, Lee SH, Lee HJ, Seo HY, Park WS, Jeon CO.
    Int J Food Microbiol; 2012 Feb 15; 153(3):378-87. PubMed ID: 22189023
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  • 11. Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures.
    Rathore S, Salmerón I, Pandiella SS.
    Food Microbiol; 2012 May 15; 30(1):239-44. PubMed ID: 22265307
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  • 13. Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations.
    Touret T, Oliveira M, Semedo-Lemsaddek T.
    PLoS One; 2018 May 15; 13(9):e0203501. PubMed ID: 30192827
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  • 14. Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant.
    De Bellis P, Valerio F, Sisto A, Lonigro SL, Lavermicocca P.
    Int J Food Microbiol; 2010 May 30; 140(1):6-13. PubMed ID: 20226556
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  • 16. Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of Apulian region (Southern Italy).
    Perricone M, Bevilacqua A, Corbo MR, Sinigaglia M.
    J Food Sci; 2010 Sep 30; 75(7):M430-6. PubMed ID: 21535552
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