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Journal Abstract Search

286 related items for PubMed ID: 32138982

  • 1. 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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  • 2. Deciphering the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during soy juice fermentation using phenotypic and transcriptional analysis.
    Harlé O, Niay J, Parayre S, Nicolas A, Henry G, Maillard M-B, Valence F, Thierry A, Guédon É, Falentin H, Deutsch S-M.
    Appl Environ Microbiol; 2024 Mar 20; 90(3):e0193623. PubMed ID: 38376234
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  • 3. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
    Ricci A, Cirlini M, Levante A, Dall'Asta C, Galaverna G, Lazzi C.
    Food Res Int; 2018 Mar 20; 105():412-422. PubMed ID: 29433231
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  • 5. 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 Mar 20; 12(7):e0182229. PubMed ID: 28759594
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  • 7. Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria.
    Wuyts S, Van Beeck W, Oerlemans EFM, Wittouck S, Claes IJJ, De Boeck I, Weckx S, Lievens B, De Vuyst L, Lebeer S.
    Appl Environ Microbiol; 2018 Jun 15; 84(12):. PubMed ID: 29654180
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  • 8. Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice.
    Szutowska J, Gwiazdowska D.
    Arch Microbiol; 2021 Apr 15; 203(3):975-988. PubMed ID: 33104821
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  • 9. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.
    Muyanja CM, Narvhus JA, Treimo J, Langsrud T.
    Int J Food Microbiol; 2003 Feb 15; 80(3):201-10. PubMed ID: 12494920
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  • 10. Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid-state fermentation of soybean with effective microorganisms (EM) strains.
    Zhang H, Yu H.
    J Food Biochem; 2019 Apr 15; 43(4):e12804. PubMed ID: 31353590
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  • 11. Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition.
    Andreevskaya M, Jääskeläinen E, Johansson P, Ylinen A, Paulin L, Björkroth J, Auvinen P.
    Appl Environ Microbiol; 2018 Jul 01; 84(13):. PubMed ID: 29678911
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  • 14. Gas chromatography-mass spectrometry-based metabolomics analysis of metabolites in commercial and inoculated pickles.
    Yun L, Mao B, Cui S, Tang X, Zhang H, Zhao J, Chen W.
    J Sci Food Agric; 2021 Mar 15; 101(4):1436-1446. PubMed ID: 32839971
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  • 15. Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics.
    Sun H, Du J, Yan X, Chen X, Zhao L.
    J Sci Food Agric; 2024 Nov 15; 104(14):8541-8552. PubMed ID: 39392670
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  • 19. Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China.
    Zuo FL, Feng XJ, Chen LL, Chen SW.
    Lett Appl Microbiol; 2014 Nov 15; 59(5):549-56. PubMed ID: 25082064
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  • 20. Development of Cabbage Juice Medium for Industrial Production of Leuconostoc mesenteroides Starter.
    Jeong EJ, Moon DW, Oh JS, Moon JS, Seong H, Kim KY, Han NS.
    J Microbiol Biotechnol; 2017 Dec 28; 27(12):2112-2118. PubMed ID: 29032647
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