kw.\*:("Lactic acid bacteria")
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Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteriaMARINO, Marilena; MAIFRENI, Michela; RONDININI, Gabriella et al.FEMS microbiology letters. 2003, Vol 229, Num 1, pp 133-140, issn 0378-1097, 8 p.Article
Arsenic removal by native and chemically modified lactic acid bacteriaHALTTUNEN, Teemu; FINELL, Mattias; SALMINEN, Seppo et al.International journal of food microbiology. 2007, Vol 120, Num 1-2, pp 173-178, issn 0168-1605, 6 p.Conference Paper
Fermentation characteristics of six probiotic strains in soymilkHAIPING LI; LIYA YAN; JICHENG WANG et al.Annals of microbiology. 2012, Vol 62, Num 4, pp 1473-1483, issn 1590-4261, 11 p.Article
Cancer chemopreventive effects of lactic acid bacteriaKIM, Jong-Eun; JI YEON KIM; KI WON LEE et al.Journal of microbiology and biotechnology. 2007, Vol 17, Num 8, pp 1227-1235, issn 1017-7825, 9 p.Article
Diversity and antibacterial activity of lactic acid bacteria isolated from KimchiAHN, Dae-Kyong; HAN, Tae-Won; SHIN, Hyun-Young et al.Han'gug mi'saengmul saengmyeong gong haghoeji. 2003, Vol 31, Num 2, pp 191-196, issn 1598-642X, 6 p.Article
Effects of yeasts and bacteria on the levels of folates in rye sourdoughsKARILUOTO, Susanna; AITTAMAA, Marja; KORHOLA, Matti et al.International journal of food microbiology. 2006, Vol 106, Num 2, pp 137-143, issn 0168-1605, 7 p.Article
Metatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarraysNAM, Young-Do; CHANG, Ho-Won; KIM, Kyoung-Ho et al.International journal of food microbiology. 2009, Vol 130, Num 2, pp 140-146, issn 0168-1605, 7 p.Article
Hepatoprotective effect of lactic acid bacteriaHAN, Song-Yi; HUH, Chul-Sung; AHN, Young-Tae et al.Journal of microbiology and biotechnology. 2005, Vol 15, Num 4, pp 887-890, issn 1017-7825, 4 p.Article
Viable counts, characteristic evaluation for commercial lactic acid bacteria productsLIN, Wen-Hsin; HWANG, Chin-Fa; CHEN, Li-Wei et al.Food microbiology. 2006, Vol 23, Num 1, pp 74-81, issn 0740-0020, 8 p.Article
Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegarJIA JIA WU; YING KUN MA; FEN FEN ZHANG et al.Annals of microbiology. 2012, Vol 62, Num 4, pp 1825-1830, issn 1590-4261, 6 p.Article
Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approachESCALANTE, Adelfo; GILES-GOMEZ, Martha; HERNKNDEZ, Georgina et al.International journal of food microbiology. 2008, Vol 124, Num 2, pp 126-134, issn 0168-1605, 9 p.Article
Biochemical and crystallographic characterization of a glucansucrase from Lactobacillus reuteri 180PIJNING, Tjaard; VUJICIC-ZAGAR, Andreja; KRALJ, Slavko et al.Biocatalysis and biotransformation (Print). 2008, Vol 26, Num 1-2, pp 12-17, issn 1024-2422, 6 p.Conference Paper
Isolation and characteristics of lactic acid bacteria in japanese spirit awamori mashWATANABE, Sayaka; KANAUCHI, Makoto; KAKUTA, Toshitaka et al.Journal of the American Society of Brewing Chemists. 2007, Vol 65, Num 4, pp 197-201, issn 0361-0470, 5 p.Article
Assessment of probiotic properties in lactic acid bacteria isolated from wineGARCIA-RUIZ, Almudena; DE LLANO, Dolores Gonzalez; ESTEBAN-FERNANDEZ, Adelaida et al.Food microbiology. 2014, Vol 44, pp 220-225, issn 0740-0020, 6 p.Article
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivarsTOFALO, Rosanna; SCHIRONE, Maria; PERPETUINI, Giorgia et al.Antonie van Leeuwenhoek. 2012, Vol 102, Num 1, pp 121-131, issn 0003-6072, 11 p.Article
Beneficial effects of lactic acid bacteria on human beingsMUHAMMAD IRFAN MASOOD; MUHAMMAD IMRAN QADIR; JAFIR HUSSAIN SHIRAZI et al.Critical reviews in microbiology. 2011, Vol 37, Num 1, pp 91-98, issn 1040-841X, 8 p.Article
Metabolic impact and potential exploitation of the stress reactions in lactobacilliSERRAZANETTI, Diana I; ELISABETTA GUERZONI, Maria; CORSETTI, Aldo et al.Food microbiology. 2009, Vol 26, Num 7, pp 700-711, issn 0740-0020, 12 p.Conference Paper
Enzymatic activities of lactic acid bacteria isolated from Cometto di Matera sourdoughsZOTTA, Teresa; RICCIARDI, Annamaria; PARENTE, Eugenio et al.International journal of food microbiology. 2007, Vol 115, Num 2, pp 165-172, issn 0168-1605, 8 p.Article
Flavour compounds in backslop fermented uji (an East African sour porridge)ONYANGO, Calvin; BLEY, Thomas; RADDATZ, Heike et al.European food research & technology (Print). 2004, Vol 218, Num 6, pp 579-583, issn 1438-2377, 5 p.Article
Identification of lactic acid bacteria isolated from human vaginal secretionsSILVESTER, M. E; DICKS, L. M. T.Antonie van Leeuwenhoek. 2003, Vol 83, Num 2, pp 117-123, issn 0003-6072, 7 p.Article
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goodsLATTANZI, Anna; MINERVINI, Fabio; DI CAGNO, Raffaella et al.International journal of food microbiology. 2013, Vol 163, Num 2-3, pp 71-79, issn 0168-1605, 9 p.Article
Biotransformation of halogenated 2'-deoxyribosides by immobilized lactic acid bacteriaBRITOS, Claudia N; CAPPA, Valeria A; RIVERO, Cintia W et al.Journal of molecular catalysis. B, Enzymatic. 2012, Vol 79, pp 49-53, issn 1381-1177, 5 p.Article
Analysis of kimchi microflora using denaturing gradient gel electrophoresisLEE, Jung-Sook; HEO, Gun-Young; JUN WON LEE et al.International journal of food microbiology. 2005, Vol 102, Num 2, pp 143-150, issn 0168-1605, 8 p.Article
Fermentation characteristics of tofu with kimchi seasoningSHIN HO LEE; KYOUNG MYOUNG KANG.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 59, Num 2, pp 1041-1046, issn 0023-6438, 6 p., 1Article
How the sourdough may affect the functional features of leavened baked goodsGOBBETTI, Marco; RIZZELLO, Carlo G; DI CAGNO, Raffaella et al.Food microbiology. 2014, Vol 37, pp 30-40, issn 0740-0020, 11 p.Conference Paper