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Pediocin production by recombinant lactic acid bacteriaSOMKUTI, G. A; STEINBERG, D. H.Biotechnology letters. 2003, Vol 25, Num 6, pp 473-477, issn 0141-5492, 5 p.Article

Carnobacterium spp. in seafood packaged in modified atmosphereFRANZETTI, L; SCARPELLINI, M; MORA, D et al.Annals of microbiology. 2003, Vol 53, Num 2, pp 189-198, issn 1590-4261, 10 p.Article

Characterization of two bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442, isolated from dry fermented sausagesMATARAGAS, M; METAXOPOULOS, J; DROSINOS, E. H et al.World journal of microbiology & biotechnology. 2002, Vol 18, Num 9, pp 847-856, issn 0959-3993, 10 p.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

Heat-Killed Lactic Acid Bacteria Enhance Immunomodulatory Potential by Skewing the Immune Response toward Thl PolarizationOU, Chu-Chyn; LIN, Shiao-Lin; TSAI, Jaw-Ji et al.Journal of food science. 2011, Vol 76, Num 5, issn 0022-1147, M260-M267Article

Production Potency of Folate, Vitamin B12, and Thiamine by Lactic Acid Bacteria Isolated from Japanese PicklesMASUDA, Misako; IDE, Mariko; UTSUMI, Haruka et al.Bioscience, biotechnology, and biochemistry. 2012, Vol 76, Num 11, pp 2061-2067, issn 0916-8451, 7 p.Article

Isolation and Characterization of Plant-Derived Lactic Acid Bacteria as Potential ProbioticKIM, Jeong-Do; PARK, Sung-Bo; LEE, Na-Ri et al.Han'gug mi'saengmul saengmyeong gong haghoeji. 2011, Vol 39, Num 3, pp 308-312, issn 1598-642X, 5 p.Article

A method for the identification of proteins secreted by lactic acid bacteria grown in complex mediaSANCHEZ, Borja; CHAIGNEPAIN, Sthéphane; SCHMITTER, Jean-Marie et al.FEMS microbiology letters. 2009, Vol 295, Num 2, pp 226-229, issn 0378-1097, 4 p.Article

Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmonTODOROV, S. D; FURTADO, D. N; SAAD, S. M. I et al.Journal of applied microbiology (Print). 2011, Vol 110, Num 4, pp 971-986, issn 1364-5072, 16 p.Article

Antihepatocarcinoma Activity of Lactic Acid Bacteria Fermented Panax notoginsengLIN, Yu-Wei; MOU, Yu-Chen; SU, Chen-Chiang et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 15, pp 8528-8534, issn 0021-8561, 7 p.Article

Importance of Weissella Species during Kimchi Fermentation and Future WorksLEE KANG WOOK; JI YEONG PARK; CHUN, Jiyeon et al.Han'gug mi'saengmul saengmyeong gong haghoeji. 2010, Vol 38, Num 4, pp 341-348, issn 1598-642X, 8 p.Article

Biopreservation of Refrigerated and Vacuum-Packed Dicentrarchus labrax by Lactic Acid BacteriaEL BASSI, Leila; HASSOUNA, Mnasser; SHINZATO, Naoya et al.Journal of food science. 2009, Vol 74, Num 6, issn 0022-1147, M335-M339Article

Microbial population changes during sourdough fermentation monitored by DGGE analysis of 16S and 26S rRNA gene fragmentsGATTO, V; TORRIANI, S.Annals of microbiology. 2004, Vol 54, Num 1, pp 31-42, issn 1590-4261, 12 p.Article

Physicochemical Properties, Lactic Acid Bacteria Content and Physiological Functionalities of Korean Commercial MakgeolliYOUNG-HUN, Kim; MIN, Jin-Hong; KANG, Min-Gu et al.Han'gug mi'saengmul saengmyeong gong haghoeji. 2012, Vol 40, Num 4, pp 325-332, issn 1598-642X, 8 p.Article

Utilization of African Grains for Sourdough Bread MakingCODA, Rossana; DI CAGNO, Raffaella; RIZZELLO, Carlo G et al.Journal of food science. 2011, Vol 76, Num 6, issn 0022-1147, M329-M335Article

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

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