Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
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Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughsBiopolymers from lactic acid bacteria. Novel applications in foods and beveragesGenomic diversity and versatility of Lactobacillus plantarum, a natural metabolic engineerGlobal Analysis of Mannitol 2-Dehydrogenase in Lactobacillus reuteri CRL 1101 during Mannitol Production through Enzymatic, Genetic and Proteomic ApproachesSourdough-Based Biotechnologies for the Production of Gluten-Free FoodsMetabolic fate of depsides and alkaloid constituents in aqueous extracts from Mercurialis perennis L. during fermentation.Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentationWickerhamomyces anomalus in the sourdough microbial ecosystem.Influence of isomalto-oligosaccharides on intestinal microbiota in rats.Glutathione protects Lactobacillus sanfranciscensis against freeze-thawing, freeze-drying, and cold treatment.Effect 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.Gene expression of lactobacilli in murine forestomach biofilms.Establishment of a simple Lactobacillus plantarum cell consortium for cellulase-xylanase synergistic interactions.Microbial ecology dynamics during rye and wheat sourdough preparation.Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.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 fermentationsFeed Fermentation with Reuteran- and Levan-Producing Lactobacillus reuteri Reduces Colonization of Weanling Pigs by Enterotoxigenic Escherichia coliComparative study of sugar fermentation and protein expression patterns of two Lactobacillus plantarum strains grown in three different media.Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll.Physicochemical characterization and sensory analysis of yeast-leavened and sourdough soy breadsMetabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.Metabolism of oligosaccharides and starch in lactobacilli: a review.Biotechnological and in situ food production of polyols by lactic acid bacteria.Whole grain in manufactured foods: Current use, challenges and the way forward.Lifestyles in transition: evolution and natural history of the genus Lactobacillus.Complete resequencing and reannotation of the Lactobacillus plantarum WCFS1 genomeEvaluation of mono or mixed cultures of lactic acid bacteria in type II sourdough system.Rapid discrimination of strain-dependent fermentation characteristics among Lactobacillus strains by NMR-based metabolomics of fermented vegetable juice.Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations.KOMODO: a web tool for detecting and visualizing biased distribution of groups of homologous genes in monophyletic taxa.Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads.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.Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri.
P2860
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P2860
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年論文
@yue
2006年論文
@zh-hant
2006年論文
@zh-hk
2006年論文
@zh-mo
2006年論文
@zh-tw
2006年论文
@wuu
2006年论文
@zh
2006年论文
@zh-cn
name
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
@ast
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
@en
type
label
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
@ast
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
@en
prefLabel
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
@ast
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
@en
P356
P1433
P1476
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough
@en
P2093
Nicoline Vermeulen
Rudi F Vogel
P304
P356
10.1016/J.FM.2006.07.006
P577
2006-09-07T00:00:00Z