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Journal Abstract Search

128 related items for PubMed ID: 8494688

  • 41. Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon).
    Papadelli M, Zoumpopoulou G, Georgalaki M, Anastasiou R, Manolopoulou E, Lytra I, Papadimitriou K, Tsakalidou E.
    Pol J Microbiol; 2015; 64(3):265-71. PubMed ID: 26638534
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  • 42. Microbial succession and metabolite changes during long-term storage of Kimchi.
    Jeong SH, Lee SH, Jung JY, Choi EJ, Jeon CO.
    J Food Sci; 2013 May; 78(5):M763-9. PubMed ID: 23550842
    [Abstract] [Full Text] [Related]

  • 43. Screening of lactic acid bacteria that can form mixed-species biofilm with Saccharomyces cerevisiae.
    Furukawa S, Isomae R, Tsuchiya N, Hirayama S, Yamagishi A, Kobayashi M, Suzuki C, Ogihara H, Morinaga Y.
    Biosci Biotechnol Biochem; 2015 May; 79(4):681-6. PubMed ID: 25514879
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  • 44. Strains of lactic acid bacteria isolated from sour doughs degrade phytic acid and improve calcium and magnesium solubility from whole wheat flour.
    Lopez HW, Ouvry A, Bervas E, Guy C, Messager A, Demigne C, Remesy C.
    J Agric Food Chem; 2000 Jun; 48(6):2281-5. PubMed ID: 10888537
    [Abstract] [Full Text] [Related]

  • 45. Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation.
    Valerio F, Lavermicocca P, Pascale M, Visconti A.
    FEMS Microbiol Lett; 2004 Apr 15; 233(2):289-95. PubMed ID: 15063498
    [Abstract] [Full Text] [Related]

  • 46. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 20; 114(3):342-51. PubMed ID: 17188771
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  • 47. Effect of selected strains on physical and organoleptic properties of breads.
    Yu Y, Wang L, Qian H, Zhang H, Li Y, Wu G, Qi X, Xu M, Rao Z.
    Food Chem; 2019 Mar 15; 276():547-553. PubMed ID: 30409631
    [Abstract] [Full Text] [Related]

  • 48. Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra.
    Mesas JM, Rodríguez MC, Alegre MT.
    Lett Appl Microbiol; 2011 Mar 15; 52(3):258-68. PubMed ID: 21204877
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  • 49. 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 15; 73(15):4741-50. PubMed ID: 17557853
    [Abstract] [Full Text] [Related]

  • 50. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
    Coulin P, Farah Z, Assanvo J, Spillmann H, Puhan Z.
    Int J Food Microbiol; 2006 Feb 01; 106(2):131-6. PubMed ID: 16213052
    [Abstract] [Full Text] [Related]

  • 51. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods.
    Lattanzi A, Minervini F, Di Cagno R, Diviccaro A, Antonielli L, Cardinali G, Cappelle S, De Angelis M, Gobbetti M.
    Int J Food Microbiol; 2013 May 15; 163(2-3):71-9. PubMed ID: 23558189
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  • 52. Main microorganisms involved in the fermentation of Ugandan ghee.
    Ongol MP, Asano K.
    Int J Food Microbiol; 2009 Aug 15; 133(3):286-91. PubMed ID: 19577815
    [Abstract] [Full Text] [Related]

  • 53. Production of extracellular and total invertase by Candida utilis, Saccharomyces cerevisiae, and other yeasts.
    DWORSCHACK RG, WICKERHAM LJ.
    Appl Microbiol; 1961 Jul 15; 9(4):291-4. PubMed ID: 13725351
    [Abstract] [Full Text] [Related]

  • 54. Assessment of acid production by various human oral micro-organisms when palatinose or leucrose is utilized.
    Peltroche-Llacsahuanga H, Hauk CJ, Kock R, Lampert F, Lütticken R, Haase G.
    J Dent Res; 2001 Jan 15; 80(1):378-84. PubMed ID: 11269732
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  • 55. Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods.
    Li Z, Li H, Bian K.
    Int J Food Microbiol; 2016 Oct 03; 234():9-14. PubMed ID: 27351835
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  • 56. Proteolytic activities in togwa, a Tanzanian fermented food.
    Mugula JK, Sørhaug T, Stepaniak L.
    Int J Food Microbiol; 2003 Jul 15; 84(1):1-12. PubMed ID: 12781948
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  • 57. Characterization of lactobacilli isolated from caper berry fermentations.
    Pulido RP, Omar NB, Abriouel H, López RL, Cañamero MM, Guyot JP, Gálvez A.
    J Appl Microbiol; 2007 Feb 15; 102(2):583-90. PubMed ID: 17241365
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  • 58. Degradation of organic acids by dairy lactic acid bacteria.
    Hegazi FZ, Abo-Elnaga IG.
    Zentralbl Bakteriol Naturwiss; 1980 Feb 15; 135(3):212-22. PubMed ID: 6775434
    [Abstract] [Full Text] [Related]

  • 59. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.
    Corona O, Alfonzo A, Ventimiglia G, Nasca A, Francesca N, Martorana A, Moschetti G, Settanni L.
    Food Microbiol; 2016 Oct 15; 59():43-56. PubMed ID: 27375243
    [Abstract] [Full Text] [Related]

  • 60. Microbial ecology of sourdough fermentations: diverse or uniform?
    De Vuyst L, Van Kerrebroeck S, Harth H, Huys G, Daniel HM, Weckx S.
    Food Microbiol; 2014 Feb 15; 37():11-29. PubMed ID: 24230469
    [Abstract] [Full Text] [Related]

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