Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("bactérie lactique")

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 8044

  • Page / 322
Export

Selection :

  • and

Influence of vitamins and osmolites on growth and bacteriocin production by Lactobacillus salivarius CRL 1328 in a chemically defined mediumVERA PINGITORE, Esteban; HEBERT, Elvira María; SESMA, Fernando et al.Canadian journal of microbiology. 2009, Vol 55, Num 3, pp 304-310, issn 0008-4166, 7 p.Article

Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milkDONKOR, Osaana N; HENRIKSSON, Anders; VASILJEVIC, Todor et al.Le Lait (Print). 2007, Vol 87, Num 1, pp 21-38, issn 0023-7302, 18 p.Article

Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteriaSIMOVA, Emilina; BESHKOVA, Dora.Le Lait (Print). 2007, Vol 87, Num 6, pp 555-573, issn 0023-7302, 19 p.Article

Les systèmes antioxydants et antimicrobiens pour la conservation de la viande = Antimicrobial and antioxidant systems for meat preservationDJENANE, D; MEDDAHI, A; RONCALES, P et al.Sciences des aliments. 2006, Vol 26, Num 1, pp 37-73, issn 0240-8813, 37 p.Article

Genotypic characterisation of the dynamics of the lactic acid bacterial population of Comté cheeseDEPOUILLY, Anna; DUFRENE, Franck; BEUVIER, Eric et al.Le Lait (Print). 2004, Vol 84, Num 1-2, pp 155-167, issn 0023-7302, 13 p.Conference Paper

Naturally occurring genetic markers in lactobacilli and their use to verify the authenticity of Swiss Emmental PDO cheeseCASEY, Michael G; ISOLINI, Dino; AMREIN, Rudolf et al.Dairy science & technology. 2008, Vol 88, Num 4-5, pp 457-466, issn 1958-5586, 10 p.Conference Paper

Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheeseCOPPOLA, Raffaele; SUCCI, Mariantonietta; TREMONTE, Patrizio et al.Le Lait (Print). 2005, Vol 85, Num 3, pp 193-204, issn 0023-7302, 12 p.Article

Maîtrise du développement de Listeria monocytogenes dans le saumon fumé : intérêt de la biopréservation par des bactéries lactiques = Control development of Listeria monocytogenes in smoked salmon: interest of the biopreservation by lactic bacteriaRICHARD, Christelle; LEROI, Francoise; BRILLET, Anne et al.Le Lait (Print). 2004, Vol 84, Num 1-2, pp 135-144, issn 0023-7302, 10 p.Conference Paper

Purification and characterization of thermophilin ST-1, a novel bacteriocin produced by Streptococcus thermophilus ACA-DC 0001AKTYPIS, Anastasios; KALANTZOPOULOS, George.Le Lait (Print). 2003, Vol 83, Num 5, pp 365-378, issn 0023-7302, 14 p.Article

RECHERCHES SUR LES BACTERIES LACTIQUES HALOTOLERANTES IMPLIQUEES DANS LA FERMENTATION DE LA SAUCE DE SOJA. IV. ELIMINATION DE L'ACIDE LEVULINIQUE DE L'HYDROLYSAT ACIDE DE SOJA DELIPIDE PAR TETRACOCCUS SP NO 100JOSE H; SUGIMORI T.1972; J. FERMENT. TECHNOL.; JAP.; DA. 1972; VOL. 50; NO 8; PP. 528-535; ABS. ANGL.; BIBL. 19REF.Serial Issue

International Symposium on Lactic Acid Bacteria (LAB9)Applied and environmental microbiology (Print). 2008, Vol 74, Num 15, pp 4589-4781, issn 0099-2240, 192 p.Conference Paper

Proteolytic systems in lactic acid bacteria = Les systèmes protéolytiques des bactéries lactiquesLAW, B. A; KOLSTAD, J.Antonie van Leeuwenhoek. 1983, Vol 49, Num 3, pp 225-245, issn 0003-6072Article

Etude comparative des propriétés biologiques et de la structure fine de Streptococcus lactis et ses mutantsBESPALOVA, I. A; KOCHKINA, I. M; PYATNITSYNA, I. N et al.Mikrobiologija (Moskva). 1987, Vol 56, Num 4, pp 656-660Article

INFLUENCIA DE UN LIOFILIZADO DE FERMENTOS LACTICOS SOBRE LA DIGESTIBILIDAD DE LA FIBRA BRUTA EN AVES = INFLUENCE DE FERMENTS LACTIQUES LYOPHILISES SUR LA DIGESTIBILITE DE LA CELLULOSE BRUTE CHEZ LES OISEAUXGALVEZ MORALES DN; FERMANDEZ ALCALDE DS.1972; AN. INST. INVEST. VETER.; ESP.; DA. 1972; VOL. 22; PP. 59-72; BIBL. 5 REF.Article

Lactic acid bacteria in murcha and ragi = Les bactéries lactiques du murcha et du ragiHESSELTINE, C. W; RAY, M. L.Journal of applied bacteriology. 1988, Vol 64, Num 5, pp 395-401, issn 0021-8847Article

Die Mikroflora des Sauerteiges. XVII. Mitteilung : Weitere Untersuchungen über die Zusammensetzung und die Variabilität der Mikroflora handelsüblicher Sauerteig-Starter = La microflore des pâtes fermentées. 17ème communication : Etude approfondie sur la composition et la variabilité de la microflore des levains lactiques de boulangerie industrielle = The microflora of sourdough. XVII. Communication : Bacterial composition of commercial sourdough startersSPICHER, G.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1984, Vol 178, Num 2, pp 106-109, issn 0044-3026Article

PREDICTING THE STABILITIES OF FREEZE-DRIED SUSPENSIONS OF LACTOBACILLUS ACIDOPHILUS BY THE ACCELERATED STORAGE TESTMITIC S; OTENHAJMER I; DAMJANOVIC V et al.1974; CRYOBIOLOGY; U.S.A.; DA. 1974; VOL. 11; NO 2; PP. 116-120; BIBL. 12REF.Article

PROPERTIES OF CRUDE ETHYLESTER-FORMING ENZYME PREPARATIONS FROM SOME LACTIC ACID AND PSYCHROTROPHIC BACTERIAHOSONO A; ELLIOT JA.1974; J. DAIRY SCI.,; U.S.A.; DA. 1974; VOL. 57; NO 12; PP. 1432-1437; BIBL. 10 REF.Article

DEGRADATION DE ALPHA S, BETA ET KAPPA-CASEINE PAR LA SUSPENSION DE GERMES DES BACTERIES DE LA FERMENTATION LACTIQUERYMASZEWSKI J; POZNANSKI S; MARKOWICZ ROBACZEWSKA M et al.1972; LAIT; FR.; DA. 1972; VOL. 52; NO 518; PP. 571-585; ABS. ANGL.; BIBL. 1P.1/2Serial Issue

BIOSYNTHESE DE DIACETYLE PAR DES BACTERIES LACTIQUESTER KAZAR'YAN S SH; DILANYAN Z KH; SAGOYAN AS et al.1972; PRIKL. BIOKHIM. MIKROBIOL.; S.S.S.R.; DA. 1972; VOL. 8; NO 6; PP. 897-900; ABS. ANGL.; BIBL. 36 REF.Serial Issue

ETUDE DE L'ACTIVITE PROTEOLYTIQUE DES MICROORGANISMES LACTIQUESDILANYAN Z KH; CHUPRINA DF.1972; BIOL. ZH. ARMENII; S.S.S.R.; DA. 1972; VOL. 25; NO 4; PP. 20-23; ABS. ARM.; BIBL. 12 REF.Serial Issue

Caractérisation des bactéries du genre Leuconostoc et mise en œuvre de cultures mixtes représentatives Lactocoques-Leuconostocs pour la fabrication d'un caillé modèle de type fromage frais = Caracterization of the genus Leuconostoc and use of representative mixed cultures: Lactococcus-Leuconostocs in a model fresh cheese makingMathot, Anne-Gabriel; Diyies, Charles.1992, 224 p.Thesis

The lactic acid bacteria, the food chain, and their regulationWESSELS, Stephen; AXELSSON, Lars; HANSEN, Egon Bech et al.Trends in food science & technology (Regular ed.). 2004, Vol 15, Num 10, pp 498-505, issn 0924-2244, 8 p.Article

PLASMID COMPLEMENTS OF STREPTOCOCCUS LACTIS NCDO 712 AND OTHER LACTIC STREPTOCOCCI AFTER PROTOPLAST-INDUCED CURING = CONTENU PLASMIDIQUE DE STREPTOCOCCUS LACTIS NCDO 712 ET D'AUTRES STREPTOCOQUES LACTIQUES APRES ELIMINATION INDUITE PAR LA FORMATION DE PROTOPLASTESGASSON MJ.1983; JOURNAL OF BACTERIOLOGY; ISSN 0021-9193; USA; DA. 1983; VOL. 154; NO 1; PP. 1-9; BIBL. 22 REF.Article

THE PROTEOLYTIC SYSTEM OF A SLOW LACTIC-ACID-PRODUCING VARIANT OF STREPTOCOCCUS CREMORIS HP.EXTERKATE FA.1976; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1976; VOL. 30; NO 1; PP. 3-8; ABS. NEERL.; BIBL. 9 REF.Article

  • Page / 322