Bioprotective potential of lactic acid bacteria in malting and brewing. - Wikidata - awgldk - TriplyDB

Bioprotective potential of lactic acid bacteria in malting and brewing.

Bioprotective potential of lactic acid bacteria in malting and brewing.

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Mycotoxin Contamination in the EU Feed Supply Chain: A Focus on Cereal Byproducts Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from Leuconostoc mesenteroides LBP-K06 Have Activities against Multidrug-Resistant Bacteria.Fate of Escherichia coli O26 in corn silage experimentally contaminated at ensiling, at silo opening, or after aerobic exposure, and protective effect of various bacterial inoculants Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review.Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review.Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review.Genetic determinants of reutericyclin biosynthesis in Lactobacillus reuteri.Influence of carbohydrates on the isolation of lactic acid bacteria.The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains.

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P2860

Bioprotective potential of lactic acid bacteria in malting and brewing.

http://www.wikidata.org/entity/Q37251167

description

article científic

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article scientifique

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articolo scientifico

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artigo científico

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bilimsel makale

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scientific article published on August 2008

@en

vedecký článok

@sk

vetenskaplig artikel

@sv

videnskabelig artikel

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vědecký článek

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name

Bioprotective potential of lactic acid bacteria in malting and brewing.

@en

Bioprotective potential of lactic acid bacteria in malting and brewing.

@nl

type

label

Bioprotective potential of lactic acid bacteria in malting and brewing.

@en

Bioprotective potential of lactic acid bacteria in malting and brewing.

@nl

prefLabel

Bioprotective potential of lactic acid bacteria in malting and brewing.

@en

Bioprotective potential of lactic acid bacteria in malting and brewing.

@nl

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0362-028X-71.8.1724

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Journal of Food Protection

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Bioprotective potential of lactic acid bacteria in malting and brewing.

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Susan Rouse

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P2860

Production and isolation of reuterin, a growth inhibitor produced by Lactobacillus reuteri

Chemical characterization of an antimicrobial substance produced by Lactobacillus reuteri

Class IIa bacteriocins from lactic acid bacteria: antibacterial activity and food preservation

Ochratoxin A: An overview on toxicity and carcinogenicity in animals and humans

Beer spoilage bacteria and hop resistance

Megasphaera paucivorans sp. nov., Megasphaera sueciensis sp. nov. and Pectinatus haikarae sp. nov., isolated from brewery samples, and emended description of the genus Pectinatus.

Microbial solutions to microbial problems; lactococcal bacteriocins for the control of undesirable biota in food.

From field barley to malt: detection and specification of microbial activity for quality aspects.

Biochemical and genetic evidence that Enterococcus faecium L50 produces enterocins L50A and L50B, the sec-dependent enterocin P, and a novel bacteriocin secreted without an N-terminal extension termed enterocin Q.

Basic aspects of food preservation by hurdle technology.

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1724-1733

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scholarly article

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10.4315/0362-028X-71.8.1724

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Douwe van Sinderen

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2008-08-01T00:00:00Z

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18724772

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