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Results 1 to 25 of 17574

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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

Genome-shuffling improved acid tolerance and L-lactic acid volumetric productivity in Lactobacillus rhamnosusYUHUA WANG; YAN LI; XIAOLIN PEI et al.Journal of biotechnology. 2007, Vol 129, Num 3, pp 510-515, issn 0168-1656, 6 p.Article

Bioconversion of renewable resources into lactic acid: an industrial viewYADAV, A. K; CHAUDHARI, A. B; KOTHARI, R. M et al.Critical reviews in biotechnology. 2011, Vol 31, Num 1, pp 1-19, issn 0738-8551, 19 p.Article

Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentationJI YOUNG JUNG; SE HEE LEE; HYUN MI JIN et al.International journal of food microbiology. 2013, Vol 163, Num 2-3, pp 171-179, issn 0168-1605, 9 p.Article

Cloning, expression, purification, and activity assay of proteins related to D-lactic acid formation in Lactobacillus rhamnosusXIUWEN WANG; ZHAOJUAN ZHENG; PEIPEI DOU et al.Applied microbiology and biotechnology. 2010, Vol 87, Num 6, pp 2117-2123, issn 0175-7598, 7 p.Article

Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production : An updateMOHAMMED SALIM AMMOR; MAYO, Baltasar.Meat science. 2007, Vol 76, Num 1, pp 138-146, issn 0309-1740, 9 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

Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheeseGALA, Elisabetta; LANDI, Sara; SOLIERI, Lisa et al.International journal of food microbiology. 2008, Vol 125, Num 3, pp 347-351, issn 0168-1605, 5 p.Article

Improved immobilization of Lactobacillus rhamnosus ATCC 7469 in polyacrylamide gel, preventing cell leakage during lactic acid fermentationPETROV, Kaloyan K; PETROVA, Penka M; BESCHKOV, Venko N et al.World journal of microbiology & biotechnology. 2007, Vol 23, Num 3, pp 423-428, issn 0959-3993, 6 p.Article

Mathematical tools for objective comparison of microbial cultures Application to evaluation of 15 peptones for lactic acid bacteria productionsVAZQUEZ, J. A; MURADO, M. A.Biochemical engineering journal. 2008, Vol 39, Num 2, pp 276-287, issn 1369-703X, 12 p.Article

Biotechnological Production of Phenyllactic Acid and Biosurfactants from Trimming Vine Shoot Hydrolyzates by Microbial Coculture FermentationRODRIGUEZ-PAZO, Noelia; SALGADO, José Manuel; CORTES-DIEGUEZ, Sandra et al.Applied biochemistry and biotechnology. 2013, Vol 169, Num 7, pp 2175-2188, issn 0273-2289, 14 p.Article

ATTIVITA ACIDIFICANTE AD ELEVATE TEMPERATURE IN FERMENTI LATTICI ADATTATI. = PRODUCTION D'ACIDE A TEMPERATURE ELEVEE PAR DES FERMENTS LACTIQUESCOSTAMAGNA L.1976; ANN. MICROBIOL. ENZIMOL.; ITAL.; DA. 1976; VOL. 26; PP. 75-81; ABS. ANGL.; BIBL. 19 REF.Article

Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Korean Traditional Liquor, Andong-SojuBAE, Kyune-Hwa; KEE SUN SHIN; RYU, Hee-Young et al.Han'gug mi'saengmul saengmyeong gong haghoeji. 2007, Vol 35, Num 4, pp 310-315, issn 1598-642X, 6 p.Article

Fermentation characteristics of Kimchi supplemented with cheeseINHYU, Bae; CHOI, Seong-Hee; CHOI, Hee-Young et al.San'oeb misaengmul haghoeji. 2002, Vol 30, Num 4, pp 415-419, issn 0257-2389, 5 p.Article

Production of L-lactic acid from soluble starch by Enterococcus sp. JA-27KIM, Kyung-A; KIM, Mi-Gyeong; JANG, Kyung-Lib et al.Han'gug mi'saengmul saengmyeong gong haghoeji. 2003, Vol 31, Num 3, pp 250-256, issn 1598-642X, 7 p.Article

Evaluation of vinification lees as a general medium for Lactobacillus strainsBUSTOS, Guadalupe; BELEN MOLDES, Ana; CRUZ, José Manuel et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 16, pp 5233-5239, issn 0021-8561, 7 p.Article

Application of response surface methodology for optimization of lactic acid production using date juiceCHAUHAN, Kishor; TRIVEDI, Ujjval; PATEL, K. C et al.Journal of microbiology and biotechnology. 2006, Vol 16, Num 9, pp 1410-1415, issn 1017-7825, 6 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

Colour changes after carcasses decontamination by steam and lactic acidPIPEK, Petr; SIKULOVA, Markéta; JELENIKOVA, Jarmila et al.Meat science. 2005, Vol 69, Num 4, pp 673-680, issn 0309-1740, 8 p.Article

Enhanced lactic acid fermentation of silage by the addition of green tea wasteKONDO, Makoto; NAOKI, Nishino; KAZUMI, Kita et al.Journal of the science of food and agriculture. 2004, Vol 84, Num 7, pp 728-734, issn 0022-5142, 7 p.Article

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