Food fermentations: role of microorganisms in food production and preservation.
about
Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatryThe relevance of genetic analysis to dairy bacteria: building upon our heritageGrowth and location of bacterial colonies within dairy foods using microscopy techniques: a reviewUpdate on antibiotic resistance in foodborne Lactobacillus and Lactococcus speciesThe use of lactic Acid bacteria as a probiotic in Swine dietsA Novel Glutamyl (Aspartyl)-Specific Aminopeptidase A from Lactobacillus delbrueckii with Promising Properties for ApplicationMicrobial protein: future sustainable food supply route with low environmental footprintBacterial-fungal interactions: hyphens between agricultural, clinical, environmental, and food microbiologistsEffect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp.Persistence of orally administered lactobacillus strains in the gut of infant mice.In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquorComprehensive phenotypic analysis of single-gene deletion and overexpression strains of Saccharomyces cerevisiae.Significance of coarse cereals in health and nutrition: a review.Fermented milks and milk products as functional foods--a review.Microbial community structure of three traditional zambian fermented products: mabisi, chibwantu and munkoyoRapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCRMolecular biology-based methods for quantification of bacteria in mixed culture: perspectives and limitations.Potential of cell-free supernatants from cultures of selected lactic acid bacteria and yeast obtained from local fermented foods as inhibitors of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus.Identification and characterization of leucocyclicin Q, a novel cyclic bacteriocin produced by Leuconostoc mesenteroides TK41401.Microbial diversity and their roles in the vinegar fermentation process.Antibiotic resistances of starter and probiotic strains of lactic acid bacteria.Bacaba beverage produced by Umutina Brazilian Amerindians: Microbiological and chemical characterizationEffects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity.Draft Genome Sequence of Rhizopus chinensis CCTCCM201021, Used for Brewing Traditional Chinese Alcoholic BeveragesUnraveling microbial interactions in food fermentations: from classical to genomics approaches.Two homologous Agr-like quorum-sensing systems cooperatively control adherence, cell morphology, and cell viability properties in Lactobacillus plantarum WCFS1.Whole-Genome Sequencing of Lactobacillus shenzhenensis Strain LY-73T.Identification of Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus fermentum from honey stomach of honeybee.Evolution of microbiological analytical methods for dairy industry needsMicrobial Consortia Engineering for Cellular Factories: in vitro to in silico systems.Probiotics and prebiotics--perspectives and challenges.Food-grade gene expression in lactic acid bacteria.Response mechanisms of lactic acid bacteria to alkaline environments: a review.Amino acid sensing in the gastrointestinal tract.The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review.Dietary supplementation of a mixture of Lactobacillus strains enhances performance of broiler chickens raised under heat stress conditions.Alkyl hydroperoxide reductase enhances the growth of Leuconostoc mesenteroides lactic acid bacteria at low temperatures.Design of a protein-targeting system for lactic acid bacteria.NADH Oxidase of Streptococcus thermophilus 1131 is Required for the Effective Yogurt Fermentation with Lactobacillus delbrueckii subsp. bulgaricus 2038.Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.
P2860
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P2860
Food fermentations: role of microorganisms in food production and preservation.
description
1999 nî lūn-bûn
@nan
1999 թուականի Սեպտեմբերին հրատարակուած գիտական յօդուած
@hyw
1999 թվականի սեպտեմբերին հրատարակված գիտական հոդված
@hy
1999年の論文
@ja
1999年論文
@yue
1999年論文
@zh-hant
1999年論文
@zh-hk
1999年論文
@zh-mo
1999年論文
@zh-tw
1999年论文
@wuu
name
Food fermentations: role of microorganisms in food production and preservation.
@ast
Food fermentations: role of microorganisms in food production and preservation.
@en
type
label
Food fermentations: role of microorganisms in food production and preservation.
@ast
Food fermentations: role of microorganisms in food production and preservation.
@en
prefLabel
Food fermentations: role of microorganisms in food production and preservation.
@ast
Food fermentations: role of microorganisms in food production and preservation.
@en
P1476
Food fermentations: role of microorganisms in food production and preservation.
@en
P2093
Fitzgerald GF
P304
P356
10.1016/S0168-1605(99)00082-3
P577
1999-09-01T00:00:00Z