Preservation and fermentation: past, present and future.
about
Lactic acid bacteria: reviewing the potential of a promising delivery live vector for biomedical purposesFermented fruits and vegetables of Asia: a potential source of probioticsThe dynamic genetic repertoire of microbial communitiesIndividual and combined effects of ph and lactic acid concentration on Listeria innocua inactivation: development of a predictive model and assessment of experimental variability.Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from Leuconostoc mesenteroides LBP-K06 Have Activities against Multidrug-Resistant Bacteria.Gassericin A: a circular bacteriocin produced by lactic acid bacteria Lactobacillus gasseri.Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine.The genomics of microbial domestication in the fermented food environment.Characterization of amylolysin, a novel lantibiotic from Bacillus amyloliquefaciens GA1.Dietary nisin modulates the gastrointestinal microbial ecology and enhances growth performance of the broiler chickensFood microbial biodiversity and "microbes of protected origin".Novel Antifungal Peptides Produced by Leuconostoc mesenteroides DU15 Effectively Inhibit Growth of Aspergillus niger.Microbial diversity and their roles in the vinegar fermentation process.Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China.Incorporating microorganisms into polymer layers provides bioinspired functional living materialsAntilisterial activity of nisin-like bacteriocin-producing Lactococcus lactis subsp. lactis isolated from traditional Sardinian dairy products.Optimization of antimicrobial substances produced from Lactobacillus paracasei subsp. paracasei NTU 101 (DSM 28047) and Lactobacillus plantarum NTU 102 by response surface methodologyUnderstanding the mechanisms of faecal microbiota transplantation.An updated review of Listeria monocytogenes in the pork meat industry and its products.In situ control of food spoilage fungus using Lactobacillus acidophilus NCDC 291.Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review.Evaluation of reuterin production in urogenital probiotic Lactobacillus reuteri RC-14.Lipids including cholesteryl linoleate and cholesteryl arachidonate contribute to the inherent antibacterial activity of human nasal fluid.Genetic features of circular bacteriocins produced by Gram-positive bacteria.Bioprotective Role of YeastsEvaluation of Biogenic Amines Levels, and Biochemical and Microbiological Characterization of Italian-type Salami Sold in Rio de Janeiro, Brazil.The dawning of a 'Golden era' in lantibiotic bioengineering.Development of vaccine delivery vehicles based on lactic acid bacteria.Application of starter cultures to table olive fermentation: an overview on the experimental studiesEcofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review.Microbiota of table olive fermentations and criteria of selection for their use as starters.Trends in utilization of agro-industrial byproducts for production of bacteriocins and their biopreservative applications.Role of Fermentation in Improving Nutritional Quality of Soybean Meal - A Review.Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review.Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products.Antilisterial activity of lactic acid bacteria isolated from rigouta, a traditional Tunisian cheese.Inhibition of Bacillus cereus Strains by Antimicrobial Metabolites from Lactobacillus johnsonii CRL1647 and Enterococcus faecium SM21.Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon.Prevention of fungal spoilage in food products using natural compounds: A review.Anti-listerial Bactericidal Activity of Lactobacillus plantarum DM5 Isolated from Fermented Beverage Marcha.
P2860
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P2860
Preservation and fermentation: past, present and future.
description
2002 nî lūn-bûn
@nan
2002 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2002年の論文
@ja
2002年論文
@yue
2002年論文
@zh-hant
2002年論文
@zh-hk
2002年論文
@zh-mo
2002年論文
@zh-tw
2002年论文
@wuu
name
Preservation and fermentation: past, present and future.
@ast
Preservation and fermentation: past, present and future.
@en
Preservation and fermentation: past, present and future.
@nl
type
label
Preservation and fermentation: past, present and future.
@ast
Preservation and fermentation: past, present and future.
@en
Preservation and fermentation: past, present and future.
@nl
prefLabel
Preservation and fermentation: past, present and future.
@ast
Preservation and fermentation: past, present and future.
@en
Preservation and fermentation: past, present and future.
@nl
P2093
P1476
Preservation and fermentation: past, present and future.
@en
P2093
P356
10.1016/S0168-1605(02)00174-5
P577
2002-11-01T00:00:00Z