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165 related items for PubMed ID: 33282261

  • 1. Screening and application of lactic acid bacteria and yeasts with l-lactic acid-producing and antioxidant capacity in traditional fermented rice acid.
    Liu N, Miao S, Qin L.
    Food Sci Nutr; 2020 Nov; 8(11):6095-6111. PubMed ID: 33282261
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  • 2. Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with Lactobacillus paracasei and Kluyveromyces marxianus.
    Liu N, Qin L, Mazhar M, Miao S.
    J Proteomics; 2021 Apr 30; 238():104158. PubMed ID: 33631365
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  • 3. Fortified Fermented Rice-Acid Can Regulate the Gut Microbiota in Mice and Improve the Antioxidant Capacity.
    Liu N, Qin L, Lu X, Zhao Y, Miao S.
    Nutrients; 2021 Nov 24; 13(12):. PubMed ID: 34959769
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  • 4. Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars.
    Zhang J, Huang X, Cheng J, Wang C.
    J Food Sci; 2023 Jun 24; 88(6):2679-2692. PubMed ID: 37199447
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  • 5. Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study.
    Di Renzo T, Reale A, Boscaino F, Messia MC.
    Front Microbiol; 2018 Jun 24; 9():429. PubMed ID: 29593679
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  • 8. Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus.
    Liu N, Qin L, Miao S.
    Front Microbiol; 2021 Jun 24; 12():594631. PubMed ID: 34093453
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  • 9. Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii.
    Guneser O, Yuceer YK, Hosoglu MI, Togay SO, Elibol M.
    Braz J Microbiol; 2022 Sep 24; 53(3):1533-1547. PubMed ID: 35488980
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  • 10. Antioxidant properties and changes in vitro digestion of the fermented kiwifruit extract prepared by lactic acid bacteria and yeasts.
    Li Y, Wang W, Deng Y, Gao J, Shi J, Cai L.
    Food Chem; 2024 Jun 01; 442():138416. PubMed ID: 38241988
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  • 11. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.
    Axel C, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK.
    Int J Food Microbiol; 2016 Dec 19; 239():86-94. PubMed ID: 27236463
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  • 12. 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
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  • 13. Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms.
    Ho VTT, Fleet GH, Zhao J.
    Int J Food Microbiol; 2018 Aug 20; 279():43-56. PubMed ID: 29727857
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  • 14. Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage.
    Zhang Y, Hu P, Lou L, Zhan J, Fan M, Li D, Liao Q.
    J Food Sci; 2017 Dec 20; 82(12):2960-2967. PubMed ID: 29131334
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  • 20. The interaction among Kluyveromyces marxianus G-Y4, Lacticaseibacillus paracasei GL1, and Lactobacillus helveticus SNA12 and signaling molecule AI-2 participate in the formation of biofilm.
    Wang X, Ma K, Zhang C, Ji F, Chen L, Zhang X, Mahsa GC, Azarpazhooh E, Ajami M, Rui X, Li W.
    Food Microbiol; 2023 Dec 20; 116():104369. PubMed ID: 37689420
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