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Journal Abstract Search

142 related items for PubMed ID: 22893225

  • 21. Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment.
    Snauwaert I, Stragier P, De Vuyst L, Vandamme P.
    BMC Genomics; 2015 Apr 03; 16(1):267. PubMed ID: 25880122
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  • 27. Beer spoilage lactic acid bacteria from craft brewery microbiota: Microbiological quality and food safety.
    Rodríguez-Saavedra M, González de Llano D, Moreno-Arribas MV.
    Food Res Int; 2020 Dec 03; 138(Pt A):109762. PubMed ID: 33292943
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  • 28. Identification of novel horA-harbouring bacteria capable of spoiling beer.
    Haakensen M, Ziola B.
    Can J Microbiol; 2008 Apr 03; 54(4):321-5. PubMed ID: 18389005
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  • 29. Characterization of β-glucan formation by Lactobacillus brevis TMW 1.2112 isolated from slimy spoiled beer.
    Fraunhofer ME, Geissler AJ, Wefers D, Bunzel M, Jakob F, Vogel RF.
    Int J Biol Macromol; 2018 Feb 03; 107(Pt A):874-881. PubMed ID: 28939514
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  • 32. Broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of Lactobacillus and Pediococcus isolates.
    Haakensen M, Schubert A, Ziola B.
    Int J Food Microbiol; 2009 Mar 15; 130(1):56-60. PubMed ID: 19187996
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  • 34. Detection of acid and hop shock induced responses in beer spoiling Lactobacillus brevis by MALDI-TOF MS.
    Schurr BC, Behr J, Vogel RF.
    Food Microbiol; 2015 Apr 15; 46():501-506. PubMed ID: 25475321
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  • 36. Genotypic and phenotypic diversity of Lactobacillus rossiae isolated from beer.
    Schneiderbanger J, Jacob F, Hutzler M.
    J Appl Microbiol; 2019 Apr 15; 126(4):1187-1198. PubMed ID: 30637885
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  • 38. Oligonucleotide microarrays for the detection and identification of viable beer spoilage bacteria.
    Weber DG, Sahm K, Polen T, Wendisch VF, Antranikian G.
    J Appl Microbiol; 2008 Oct 15; 105(4):951-62. PubMed ID: 18785882
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  • 39. A putative glucan synthase gene dps detected in exopolysaccharide-producing Pediococcus damnosus and Oenococcus oeni strains isolated from wine and cider.
    Walling E, Gindreau E, Lonvaud-Funel A.
    Int J Food Microbiol; 2005 Jan 15; 98(1):53-62. PubMed ID: 15617800
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  • 40. Putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider.
    Costantini A, Pietroniro R, Doria F, Pessione E, Garcia-Moruno E.
    Int J Food Microbiol; 2013 Jul 01; 165(1):11-7. PubMed ID: 23685467
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