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Results 1 to 25 of 26207

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Bioutilisation of whey for lactic acid productionPANESAR, Parmjit S; KENNEDY, John F; GANDHI, Dina N et al.Food chemistry. 2007, Vol 105, Num 1, pp 1-14, issn 0308-8146, 14 p.Article

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

Amylolytic bacterial lactic acid fermentation : A reviewREDDY, Gopal; ALTAF, Md; NAVEENA, B. J et al.Biotechnology advances. 2008, Vol 26, Num 1, pp 22-34, issn 0734-9750, 13 p.Article

Biotechnological production of enantiomeric pure lactic acid from renewable resources: recent achievements, perspectives, and limitsOKANO, Kenji; TANAKA, Tsutomu; OGINO, Chiaki et al.Applied microbiology and biotechnology. 2010, Vol 85, Num 3, pp 413-423, issn 0175-7598, 11 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

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

Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteriaSECCHI, Nicola; GIUNTA, Daniela; PRETTI, Luca et al.Journal of industrial microbiology & biotechnology. 2012, Vol 39, Num 1, pp 175-181, issn 1367-5435, 7 p.Article

Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverageTANGULER, Hasan; ERTEN, Huseyin.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 46, Num 1, pp 36-41, issn 0023-6438, 6 p.Article

Lactic acid production from lignocellulose-derived sugars using lactic acid bacteria: Overview and limitsABDEL-RAHMAN, Mohamed Ali; TASHIRO, Yukihiro; SONOMOTO, Kenji et al.Journal of biotechnology. 2011, Vol 156, Num 4, pp 286-301, issn 0168-1656, 16 p.Conference Paper

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

Potential of Selected Strains of Lactic Acid Bacteria to Induce a Th1 Immune ProfileONGOL, Martin Patrick; IGUCHI, Takeshi; TANAKA, Michiko et al.Bioscience, biotechnology, and biochemistry. 2008, Vol 72, Num 11, pp 2847-2857, issn 0916-8451, 11 p.Article

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