about
The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprintingCharacterization of reutericyclin produced by Lactobacillus reuteri LTH2584Effect of lineage-specific metabolic traits of Lactobacillus reuteri on sourdough microbial ecologyIntestinal origin of sourdough Lactobacillus reuteri isolates as revealed by phylogenetic, genetic, and physiological analysis.Non-dairy Based Probiotics: A Healthy Treat for Intestine.Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation.Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle.Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.Comparative genomics Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentationsA Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology.Metabolism of oligosaccharides and starch in lactobacilli: a review.Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation.Lifestyles in transition: evolution and natural history of the genus Lactobacillus.Multiplex PCR for the detection of Lactobacillus pontis and two related species in a sourdough fermentation.Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations.In situ production of exopolysaccharides during Sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria.Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughsEvaluation of mono or mixed cultures of lactic acid bacteria in type II sourdough system.Acid stress-mediated metabolic shift in Lactobacillus sanfranciscensis LSCE1.Adaptation of Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, to growth in wheat sourdough simulation medium at different pH values through differential gene expression.Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean-maize blends.Bacterial population in traditional sourdough evaluated by molecular methods.Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches.Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage.A rapid PCR procedure for the specific identification of Lactobacillus sanfranciscensis, based on the 16S-23S intergenic spacer regions.
P2860
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P2860
description
1999 nî lūn-bûn
@nan
1999 թուականի Յուլիսին հրատարակուած գիտական յօդուած
@hyw
1999 թվականի հուլիսին 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
Non-dairy lactic fermentations: the cereal world.
@ast
Non-dairy lactic fermentations: the cereal world.
@en
type
label
Non-dairy lactic fermentations: the cereal world.
@ast
Non-dairy lactic fermentations: the cereal world.
@en
prefLabel
Non-dairy lactic fermentations: the cereal world.
@ast
Non-dairy lactic fermentations: the cereal world.
@en
P2093
P356
P1476
Non-dairy lactic fermentations: the cereal world
@en
P2093
P2888
P304
P356
10.1023/A:1002089515177
P577
1999-07-01T00:00:00Z
P5875
P6179
1014831715