Commercial bacterial starter cultures for fermented foods of the future.
about
Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production.Insight into Potential Probiotic Markers Predicted in Lactobacillus pentosus MP-10 Genome SequenceMicrobial food cultures--opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG).Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industryGenotypic and phenotypic analysis of dairy Lactococcus lactis biodiversity in milk: volatile organic compounds as discriminating markers.Antibiotic resistance determinants in the interplay between food and gut microbiota.Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milkEthnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China.Detoxification of Aflatoxin B₁ by Zygosaccharomyces rouxii with Solid State Fermentation in Peanut Meal.Food-grade gene expression in lactic acid bacteria.Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains.Functional screening of antibiotic resistance genes from a representative metagenomic library of food fermenting microbiotaMicrobial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.An in vitro study of Lactobacillus plantarum strains for the presence of plantaricin genes and their potential control of the table olive microbiota.Relationships between the use of Embden Meyerhof pathway (EMP) or Phosphoketolase pathway (PKP) and lactate production capabilities of diverse Lactobacillus reuteri strains.Effect of carbohydrates on the survival of Lactobacillus helveticus during vacuum drying.A Multibacteriocin Cheese Starter System, Comprising Nisin and Lacticin 3147 in Lactococcus lactis, in Combination with Plantaricin from Lactobacillus plantarum.Metabolic profiles of cysteine, methionine, glutamate, glutamine, arginine, aspartate, asparagine, alanine and glutathione in Streptococcus thermophilus during pH-controlled batch fermentationsWhy Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
P2860
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P2860
Commercial bacterial starter cultures for fermented foods of the future.
description
2002 nî lūn-bûn
@nan
2002 թուականի Սեպտեմբերին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի սեպտեմբերին 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
Commercial bacterial starter cultures for fermented foods of the future.
@ast
Commercial bacterial starter cultures for fermented foods of the future.
@en
Commercial bacterial starter cultures for fermented foods of the future.
@nl
type
label
Commercial bacterial starter cultures for fermented foods of the future.
@ast
Commercial bacterial starter cultures for fermented foods of the future.
@en
Commercial bacterial starter cultures for fermented foods of the future.
@nl
prefLabel
Commercial bacterial starter cultures for fermented foods of the future.
@ast
Commercial bacterial starter cultures for fermented foods of the future.
@en
Commercial bacterial starter cultures for fermented foods of the future.
@nl
P1476
Commercial bacterial starter cultures for fermented foods of the future
@en
P2093
Egon Bech Hansen
P304
P356
10.1016/S0168-1605(02)00238-6
P577
2002-09-01T00:00:00Z