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Journal Abstract Search

514 related items for PubMed ID: 23728429

  • 21. Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi.
    Choi SJ, Yang SY, Yoon KS.
    Food Microbiol; 2021 Dec; 100():103868. PubMed ID: 34416967
    [Abstract] [Full Text] [Related]

  • 22. Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies.
    Jabłońska-Ryś E, Sławińska A, Radzki W, Gustaw W.
    Acta Sci Pol Technol Aliment; 2016 Dec; 15(4):399-407. PubMed ID: 28071017
    [Abstract] [Full Text] [Related]

  • 23. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
    Kargozari M, Moini S, Akhondzadeh Basti A, Emam-Djomeh Z, Gandomi H, Revilla Martin I, Ghasemlou M, Carbonell-Barrachina AA.
    Meat Sci; 2014 May; 97(1):104-14. PubMed ID: 24553492
    [Abstract] [Full Text] [Related]

  • 24. Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation.
    Lee JJ, Choi YJ, Lee MJ, Park SJ, Oh SJ, Yun YR, Min SG, Seo HY, Park SH, Lee MA.
    Food Res Int; 2020 Oct; 136():109591. PubMed ID: 32846617
    [Abstract] [Full Text] [Related]

  • 25. Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture.
    Larsen N, Werner BB, Vogensen FK, Jespersen L.
    J Dairy Sci; 2015 Mar; 98(3):1640-51. PubMed ID: 25597975
    [Abstract] [Full Text] [Related]

  • 26. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert EM, Vignolo G.
    Lett Appl Microbiol; 2016 Aug; 63(2):147-54. PubMed ID: 27282128
    [Abstract] [Full Text] [Related]

  • 27. Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice.
    Szutowska J, Gwiazdowska D.
    Arch Microbiol; 2021 Apr; 203(3):975-988. PubMed ID: 33104821
    [Abstract] [Full Text] [Related]

  • 28. Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland.
    Choińska R, Piasecka-Jóźwiak K, Woźniak Ł, Świder O, Bartosiak E, Bujak M, Roszko MŁ.
    Sci Rep; 2022 Nov 21; 12(1):20063. PubMed ID: 36414746
    [Abstract] [Full Text] [Related]

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  • 30. Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation.
    Müller A, Rösch N, Cho GS, Meinhardt AK, Kabisch J, Habermann D, Böhnlein C, Brinks E, Greiner R, Franz CMAP.
    Food Microbiol; 2018 Dec 21; 76():473-480. PubMed ID: 30166176
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  • 32. The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana.
    Akabanda F, Owusu-Kwarteng J, Tano-Debrah K, Parkouda C, Jespersen L.
    Int J Food Sci; 2014 Dec 21; 2014():721067. PubMed ID: 26904646
    [Abstract] [Full Text] [Related]

  • 33. Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.
    De Angelis M, Campanella D, Cosmai L, Summo C, Rizzello CG, Caponio F.
    Food Microbiol; 2015 Dec 21; 52():18-30. PubMed ID: 26338113
    [Abstract] [Full Text] [Related]

  • 34. Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria.
    Sandez Penidez SH, Velasco Manini MA, LeBlanc JG, Gerez CL, Rollán GC.
    J Appl Microbiol; 2022 Mar 21; 132(3):2093-2105. PubMed ID: 34606147
    [Abstract] [Full Text] [Related]

  • 35. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.
    Zanirati DF, Abatemarco M, Sandes SHC, Nicoli JR, Nunes ÁC, Neumann E.
    Anaerobe; 2015 Apr 21; 32():70-76. PubMed ID: 25542841
    [Abstract] [Full Text] [Related]

  • 36. 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 21; 76(2):M124-9. PubMed ID: 21535775
    [Abstract] [Full Text] [Related]

  • 37. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.
    Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Cocconcelli PS, Fontana C, Saavedra L, Vignolo G, Hebert EM.
    J Appl Microbiol; 2016 May 21; 120(5):1289-301. PubMed ID: 26909667
    [Abstract] [Full Text] [Related]

  • 38. Food phenolics and lactic acid bacteria.
    Rodríguez H, Curiel JA, Landete JM, de las Rivas B, López de Felipe F, Gómez-Cordovés C, Mancheño JM, Muñoz R.
    Int J Food Microbiol; 2009 Jun 30; 132(2-3):79-90. PubMed ID: 19419788
    [Abstract] [Full Text] [Related]

  • 39. Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon).
    Papadelli M, Zoumpopoulou G, Georgalaki M, Anastasiou R, Manolopoulou E, Lytra I, Papadimitriou K, Tsakalidou E.
    Pol J Microbiol; 2015 Jun 30; 64(3):265-71. PubMed ID: 26638534
    [Abstract] [Full Text] [Related]

  • 40. Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study.
    Gu Q, Li Y, Lou Y, Zhao Y, Feng X, Li P, Laaksonen O, Yang B, Capozzi V, Liu S.
    Food Res Int; 2024 Feb 30; 178():113976. PubMed ID: 38309882
    [Abstract] [Full Text] [Related]

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