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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

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

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

Development of Vaccine Delivery Vehicles Based on Lactic Acid BacteriaTARAHOMJOO, Shirin.Molecular biotechnology. 2012, Vol 51, Num 2, pp 183-199, issn 1073-6085, 17 p.Article

Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum foodYOUSIF, Nuha M. K; HUCH, Melanie; SCHUSTER, Tobias et al.Food microbiology. 2010, Vol 27, Num 6, pp 757-768, issn 0740-0020, 12 p.Article

Understanding the industrial application potential of lactic acid bacteria through genomicsYAN ZHU; YANPING ZHANG; YIN LI et al.Applied microbiology and biotechnology. 2009, Vol 83, Num 4, pp 597-610, issn 0175-7598, 14 p.Article

Presence of lactic bacteria in the air of a winery during the vinification periodGARIJO, P; LOPEZ, R; SANTAMARIA, P et al.International journal of food microbiology. 2009, Vol 136, Num 1, pp 142-146, issn 0168-1605, 5 p.Article

Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methodsCHEN, Hsi-Chia; WANG, Sheng-Yao; CHEN, Ming-Ju et al.Food microbiology. 2008, Vol 25, Num 3, pp 492-501, issn 0740-0020, 10 p.Article

Retention of aroma compounds by lactic acid bacteria in model food mediaLY, M. H; COVARRUBIAS-CERVANTES, M; DURY-BRUN, C et al.Food hydrocolloids. 2008, Vol 22, Num 2, pp 211-217, issn 0268-005X, 7 p.Article

Identification and antagonistic activity of lactic acid bacteria occurring in porcine blood from industrial slaughterhouses¯ : a preliminary studyDAVILA, Eduard; ZAMORA, Lucero M; PLA, Maria et al.International journal of food microbiology. 2006, Vol 107, Num 2, pp 207-211, issn 0168-1605, 5 p.Article

Influence of ethanol and low pH on arginine and citrulline metabolism in lactic acid bacteria from wineARENA, Mario E; DE NADRA, Maria C.Research in microbiology (Paris). 2005, Vol 156, Num 8, pp 858-864, issn 0923-2508, 7 p.Article

Inactivation of dairy bacteriophages by commercial sanitizers and disinfectantsCAMPAGNA, Céline; VILLION, Manuela; LABRIE, Simon J et al.International journal of food microbiology. 2014, Vol 171, pp 41-47, issn 0168-1605, 7 p.Article

Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentationsWOUTERS, D; BERNAERT, N; CONJAERTS, W et al.Food microbiology. 2013, Vol 33, Num 2, pp 185-196, issn 0740-0020, 12 p.Article

Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencingPARK, Eun-Jin; CHUN, Jongsik; CHA, Chang-Jun et al.Food microbiology. 2012, Vol 30, Num 1, pp 197-204, issn 0740-0020, 8 p.Article

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processingDI CAGNO, Raffaella; CARDINALI, Gainluigi; MINERVINI, Giovanna et al.Food microbiology. 2010, Vol 27, Num 3, pp 381-389, issn 0740-0020, 9 p.Article

Purification of bacterial genomic DNA in less than 20 min using chelex-100 microwave: examples from strains of lactic acid bacteria isolated from soil samplesREYES-ESCOGIDO, Lourdes; BALAM-CHI, Mario; RODRIGUEZ-BUENFIL, Ingrid et al.Antonie van Leeuwenhoek. 2010, Vol 98, Num 4, pp 465-474, issn 0003-6072, 10 p.Article

Symbiosis between Microorganisms from Kombucha and Kefir: Potential Significance to the Enhancement of Kombucha FunctionZHIWEI YANG; FENG ZHOU; BAOPING JI et al.Applied biochemistry and biotechnology. 2010, Vol 160, Num 2, pp 446-455, issn 0273-2289, 10 p.Conference Paper

Glycerol metabolism and bitterness producing lactic acid bacteria in cidermakingGARAI-IBABE, G; IBARBURU, I; BERREGI, I et al.International journal of food microbiology. 2008, Vol 121, Num 3, pp 253-261, issn 0168-1605, 9 p.Article

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