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Journal Abstract Search

244 related items for PubMed ID: 28759594

  • 1. Rapid discrimination of strain-dependent fermentation characteristics among Lactobacillus strains by NMR-based metabolomics of fermented vegetable juice.
    Tomita S, Saito K, Nakamura T, Sekiyama Y, Kikuchi J.
    PLoS One; 2017; 12(7):e0182229. PubMed ID: 28759594
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  • 2. Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation.
    Harlé O, Falentin H, Niay J, Valence F, Courselaud C, Chuat V, Maillard MB, Guédon É, Deutsch SM, Thierry A.
    Food Microbiol; 2020 Aug; 89():103410. PubMed ID: 32138982
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  • 3. Metabolic and Lipidomic Profiling of Vegetable Juices Fermented with Various Probiotics.
    Chung HJ, Lee H, Na G, Jung H, Kim DG, Shin SI, Jung SE, Choi ID, Lee JH, Sim JH, Choi HK.
    Biomolecules; 2020 May 06; 10(5):. PubMed ID: 32384794
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  • 6. Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation.
    Gaglio R, Pescuma M, Madrid-Albarrán Y, Franciosi E, Moschetti G, Francesca N, Mozzi F, Settanni L.
    Int J Food Microbiol; 2021 Sep 16; 354():109248. PubMed ID: 34059319
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  • 7. Metabolomics reveals alterations in both primary and secondary metabolites by wine bacteria.
    Lee JE, Hwang GS, Lee CH, Hong YS.
    J Agric Food Chem; 2009 Nov 25; 57(22):10772-83. PubMed ID: 19919120
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  • 10. Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation.
    Ricci A, Cirlini M, Maoloni A, Del Rio D, Calani L, Bernini V, Galaverna G, Neviani E, Lazzi C.
    Nutrients; 2019 Jan 22; 11(2):. PubMed ID: 30678152
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  • 12. Inhibitory Effect of Lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices.
    Bah A, Albano H, Barbosa JB, Fhoula I, Gharbi Y, Najjari A, Boudabous A, Teixeira P, Ouzari HI.
    Biomed Res Int; 2019 Jan 22; 2019():6937837. PubMed ID: 30931330
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  • 13. Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum.
    Peng W, Meng D, Yue T, Wang Z, Gao Z.
    Food Chem; 2021 Mar 15; 340():127922. PubMed ID: 32889211
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  • 14. Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice.
    Luo Y, Tang R, Qiu H, Song A.
    Int J Food Microbiol; 2024 Jun 02; 417():110686. PubMed ID: 38593553
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  • 16. In vitro antifungal, probiotic, and antioxidant functional properties of a novel Lactobacillus paraplantarum isolated from fermented dates in Saudi Arabia.
    Arasu MV, Al-Dhabi NA.
    J Sci Food Agric; 2017 Dec 02; 97(15):5287-5295. PubMed ID: 28480570
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  • 17. Characterisation of the bacterial community structures of sunki, a traditional unsalted pickle of fermented turnip leaves.
    Tomita S, Watanabe J, Nakamura T, Endo A, Okada S.
    J Biosci Bioeng; 2020 May 02; 129(5):541-551. PubMed ID: 31826833
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  • 18. Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage.
    de la Fuente B, Luz C, Puchol C, Meca G, Barba FJ.
    Food Chem; 2021 May 01; 343():128414. PubMed ID: 33131951
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  • 19. Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs.
    Van der Meulen R, Scheirlinck I, Van Schoor A, Huys G, Vancanneyt M, Vandamme P, De Vuyst L.
    Appl Environ Microbiol; 2007 Aug 01; 73(15):4741-50. PubMed ID: 17557853
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  • 20. Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds.
    Mandha J, Shumoy H, Devaere J, Schouteten JJ, Gellynck X, de Winne A, Matemu AO, Raes K.
    Food Chem; 2021 Oct 01; 358():129809. PubMed ID: 33933966
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