Food fermentations: microorganisms with technological beneficial use.
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Functional Properties of Microorganisms in Fermented FoodsReview: Diversity of Microorganisms in Global Fermented Foods and BeveragesRecent highlights in biosynthesis research using stable isotopesProbiotics in dietary guidelines and clinical recommendations outside the European UnionRole of Probiotics in health improvement, infection control and disease treatment and managementNew Weapons to Fight Old Enemies: Novel Strategies for the (Bio)control of Bacterial Biofilms in the Food IndustryDiversity and Variation of Bacterial Community Revealed by MiSeq Sequencing in Chinese Dark TeasRegulatory and Safety Requirements for Food CulturesYarrowia lipolytica: safety assessment of an oleaginous yeast with a great industrial potential.Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products.Cheese rind microbial communities: diversity, composition and origin.Diversity of yeast and mold species from a variety of cheese types.Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processesHuman microbiome versus food-borne pathogens: friend or foe.A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology.Novel approaches for the taxonomic and metabolic characterization of lactobacilli: Integration of 16S rRNA gene sequencing with MALDI-TOF MS and 1H-NMR.Protective Effect of Carnobacterium spp. against Listeria monocytogenes during Host Cell Invasion Using In vitro HT29 ModelMenaquinones, bacteria, and the food supply: the relevance of dairy and fermented food products to vitamin K requirements.Microbes versus microbes: control of pathogens in the food chain.Host recognition by lactic acid bacterial phages.Biosurfactants in cosmetic formulations: trends and challenges.Probiotic approach to prevent antibiotic resistance.Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells.Tetracycline Resistance Patterns of Lactobacillus buchneri Group Strains.Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves.Aerobic metabolism in the genus Lactobacillus: impact on stress response and potential applications in the food industry.DESM: portal for microbial knowledge exploration systems.Antifungal Microbial Agents for Food Biopreservation-A Review.Lactobacillus and Leuconostoc volatilomes in cheese conditions.The Inhibitory Effects of Static Magnetic Field on Escherichia coli from two Different Sources at Short Exposure Time.High genetic diversity among strains of the unindustrialized lactic acid bacterium Carnobacterium maltaromaticum in dairy products as revealed by multilocus sequence typingProbiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products.Adhesive Properties and Acid-Forming Activity of Lactobacilli and Streptococci Under Inhibitory Substances, Such as Nitrates.Fungal community succession and major components change during manufacturing process of Fu brick tea.Implementation of the agmatine-controlled expression system for inducible gene expression in Lactococcus lactisNutritional Guidelines and Fermented Food Frameworks.Biosynthesis of the halogenated mycotoxin aspirochlorine in koji mold involves a cryptic amino acid conversion.Transcriptome signatures of class I and III stress response deregulation in Lactobacillus plantarum reveal pleiotropic adaptation.Diversity and Control of Spoilage Fungi in Dairy Products: An Update.Genome Sequences of Cyberlindnera fabianii 65, Pichia kudriavzevii 129, and Saccharomyces cerevisiae 131 Isolated from Fermented Masau Fruits in Zimbabwe.
P2860
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P2860
Food fermentations: microorganisms with technological beneficial use.
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
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artículo científico
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name
Food fermentations: microorganisms with technological beneficial use.
@en
Food fermentations: microorganisms with technological beneficial use.
@nl
type
label
Food fermentations: microorganisms with technological beneficial use.
@en
Food fermentations: microorganisms with technological beneficial use.
@nl
prefLabel
Food fermentations: microorganisms with technological beneficial use.
@en
Food fermentations: microorganisms with technological beneficial use.
@nl
P2093
P1476
Food fermentations: microorganisms with technological beneficial use.
@en
P2093
Aart Van Boven
Annabelle Zgoda
Arthur Ouwehand
Choreh Farrokh
Eelko Ter Schure
Egon Bech Hansen
François Bourdichon
Geert Huys
Ian B Powell
James Harnett
P356
10.1016/J.IJFOODMICRO.2011.12.030
P577
2011-12-31T00:00:00Z