Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
about
Proteomics analysis of Lactobacillus casei Zhang, a new probiotic bacterium isolated from traditional home-made koumiss in Inner Mongolia of China.Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food.Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars.Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approachesOlive fermentation brine: biotechnological potentialities and valorization.Evaluation of resistance to low pH and bile salts of human Lactobacillus spp. isolates.Isolation, Identification and Screening of Potential Probiotic Bacteria in Milk from South African Saanen Goats.Key Roles of Human Polymorphonuclear Cells and Ciprofloxacin in Lactobacillus Species Infection Control.Probiotic fermentation of plant based products: possibilities and opportunities.Application of starter cultures to table olive fermentation: an overview on the experimental studiesBiotechnological innovations for table olives.Table Olive Fermentation Using Starter Cultures with Multifunctional Potential.Distinct pattern of commensal gut microbiota in toddlers with eczema.Identification and characterization of probiotic lactic acid bacteria isolated from traditional persian pickled vegetables.Labeling quality and molecular characterization studies of products containing Lactobacillus spp. strains.A combined physiological and proteomic approach to reveal lactic-acid-induced alterations in Lactobacillus casei Zhang and its mutant with enhanced lactic acid tolerance.Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.An in vitro study of Lactobacillus plantarum strains for the presence of plantaricin genes and their potential control of the table olive microbiota.Physiological and proteomic analysis of Lactobacillus casei in response to acid adaptation.Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes.Metabolomics analysis of Lactobacillus plantarum ATCC 14917 adhesion activity under initial acid and alkali stress.Perspectives on global fermented foods
P2860
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P2860
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
description
2004 nî lūn-bûn
@nan
2004 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2004 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
name
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
@ast
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
@en
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
@nl
type
label
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
@ast
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
@en
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
@nl
prefLabel
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
@ast
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
@en
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
@nl
P1476
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
@en
P2093
A Daniele Romano
Cinzia Caggia
P356
10.1016/S0168-1605(03)00159-4
P407
P577
2004-01-01T00:00:00Z