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Journal Abstract Search

293 related items for PubMed ID: 31656083

  • 1. The life and times of yeasts in traditional food fermentations.
    Tofalo R, Fusco V, Böhnlein C, Kabisch J, Logrieco AF, Habermann D, Cho GS, Benomar N, Abriouel H, Schmidt-Heydt M, Neve H, Bockelmann W, Franz CMAP.
    Crit Rev Food Sci Nutr; 2020; 60(18):3103-3132. PubMed ID: 31656083
    [Abstract] [Full Text] [Related]

  • 2. Occurrence and function of yeasts in Asian indigenous fermented foods.
    Aidoo KE, Nout MJ, Sarkar PK.
    FEMS Yeast Res; 2006 Jan; 6(1):30-9. PubMed ID: 16423068
    [Abstract] [Full Text] [Related]

  • 3. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added.
    Capece A, Romaniello R, Pietrafesa A, Siesto G, Pietrafesa R, Zambuto M, Romano P.
    Int J Food Microbiol; 2018 Nov 02; 284():22-30. PubMed ID: 29990636
    [Abstract] [Full Text] [Related]

  • 4. Technological properties and probiotic potential of yeasts isolated from traditional low-salt fermented Chinese fish Suan yu.
    Zeng X, Fan J, He L, Duan Z, Xia W.
    J Food Biochem; 2019 Aug 02; 43(8):e12865. PubMed ID: 31368569
    [Abstract] [Full Text] [Related]

  • 5. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.
    Garofalo C, Osimani A, Milanović V, Taccari M, Aquilanti L, Clementi F.
    J Food Sci; 2015 Dec 02; 80(12):M2845-52. PubMed ID: 26489032
    [Abstract] [Full Text] [Related]

  • 6. A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer.
    Martusevice P, Li X, Hengel MJ, Wang SC, Fox GP.
    J Agric Food Chem; 2024 Apr 10; 72(14):7618-7628. PubMed ID: 38538519
    [Abstract] [Full Text] [Related]

  • 7. Indigenous African fermented dairy products: Processing technology, microbiology and health benefits.
    Agyei D, Owusu-Kwarteng J, Akabanda F, Akomea-Frempong S.
    Crit Rev Food Sci Nutr; 2020 Apr 10; 60(6):991-1006. PubMed ID: 30668144
    [Abstract] [Full Text] [Related]

  • 8. Starter cultures for cereal based foods.
    Brandt MJ.
    Food Microbiol; 2014 Feb 10; 37():41-3. PubMed ID: 24230471
    [Abstract] [Full Text] [Related]

  • 9. Diversity of yeasts in Indian fermented foods and alcoholic beverages.
    Tamang JP, Lama S.
    FEMS Yeast Res; 2023 Jan 04; 23():. PubMed ID: 36809779
    [Abstract] [Full Text] [Related]

  • 10. Yeasts in foods and beverages: impact on product quality and safety.
    Fleet GH.
    Curr Opin Biotechnol; 2007 Apr 04; 18(2):170-5. PubMed ID: 17275276
    [Abstract] [Full Text] [Related]

  • 11. Diverse yeasts for diverse fermented beverages and foods.
    Hittinger CT, Steele JL, Ryder DS.
    Curr Opin Biotechnol; 2018 Feb 04; 49():199-206. PubMed ID: 29102814
    [Abstract] [Full Text] [Related]

  • 12. Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.
    Mota-Gutierrez J, Botta C, Ferrocino I, Giordano M, Bertolino M, Dolci P, Cannoni M, Cocolin L.
    Appl Environ Microbiol; 2018 Oct 01; 84(19):. PubMed ID: 30054357
    [Abstract] [Full Text] [Related]

  • 13. The effect of lactic acid bacteria on cocoa bean fermentation.
    Ho VT, Zhao J, Fleet G.
    Int J Food Microbiol; 2015 Jul 16; 205():54-67. PubMed ID: 25889523
    [Abstract] [Full Text] [Related]

  • 14. Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry.
    Grijalva-Vallejos N, Aranda A, Matallana E.
    Int J Food Microbiol; 2020 Mar 16; 317():108462. PubMed ID: 31794930
    [Abstract] [Full Text] [Related]

  • 15. An introduction to the traditional fermented foods and beverages of Turkey.
    Kabak B, Dobson AD.
    Crit Rev Food Sci Nutr; 2011 Mar 16; 51(3):248-60. PubMed ID: 21390945
    [Abstract] [Full Text] [Related]

  • 16. The impact of non-Saccharomyces yeasts in the production of alcoholic beverages.
    Varela C.
    Appl Microbiol Biotechnol; 2016 Dec 16; 100(23):9861-9874. PubMed ID: 27787587
    [Abstract] [Full Text] [Related]

  • 17. Microbial interactions in alcoholic beverages.
    Torres-Guardado R, Esteve-Zarzoso B, Reguant C, Bordons A.
    Int Microbiol; 2022 Jan 16; 25(1):1-15. PubMed ID: 34347199
    [Abstract] [Full Text] [Related]

  • 18. African fermented dairy products - Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security.
    Jans C, Meile L, Kaindi DWM, Kogi-Makau W, Lamuka P, Renault P, Kreikemeyer B, Lacroix C, Hattendorf J, Zinsstag J, Schelling E, Fokou G, Bonfoh B.
    Int J Food Microbiol; 2017 Jun 05; 250():27-36. PubMed ID: 28364623
    [Abstract] [Full Text] [Related]

  • 19. Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers.
    Cubillos FA, Gibson B, Grijalva-Vallejos N, Krogerus K, Nikulin J.
    Yeast; 2019 Jun 05; 36(6):383-398. PubMed ID: 30698853
    [Abstract] [Full Text] [Related]

  • 20. Table Olive Fermentation Using Starter Cultures with Multifunctional Potential.
    Bonatsou S, Tassou CC, Panagou EZ, Nychas GE.
    Microorganisms; 2017 May 28; 5(2):. PubMed ID: 28555038
    [Abstract] [Full Text] [Related]

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