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Journal Abstract Search

318 related items for PubMed ID: 24974856

  • 1. Improvement of fermented Chinese cabbage characteristics by selected starter cultures.
    Han X, Yi H, Zhang L, Huang W, Zhang Y, Zhang L, Du M.
    J Food Sci; 2014 Jul; 79(7):M1387-92. PubMed ID: 24974856
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  • 3. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
    Chen X, Li J, Zhou T, Li J, Yang J, Chen W, Xiong YL.
    Meat Sci; 2016 Nov; 121():302-309. PubMed ID: 27395823
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  • 6. 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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  • 9. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures.
    Gardner NJ, Savard T, Obermeier P, Caldwell G, Champagne CP.
    Int J Food Microbiol; 2001 Mar 20; 64(3):261-75. PubMed ID: 11294348
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  • 18. 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 20; 76(2):M124-9. PubMed ID: 21535775
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  • 19. 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 20; 25(2):348-58. PubMed ID: 18206777
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