Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations

Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages

(2016) FRÉDÉRIC RAVYTS et al.   JOURNAL OF FOOD PROTECTION

Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation

(2011) Gino Vrancken et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

(2011) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation

(2010) T. Lefeber et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library

(2010) Tamara Garcia-Armisen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

(2010) Elena Peñas et al.   FOOD CHEMISTRY

Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

(2010) Stefan Weckx et al.   FOOD MICROBIOLOGY

Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels

(2010) Timothy Lefeber et al.   FOOD MICROBIOLOGY

Identification of the lactic acid bacteria in Kimchi according to initial and over-ripened fermentation using PCR and 16S rRNA gene sequence analysis

(2010) Jung-Min Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Chemical Evaluation and Sensory Quality of Sauerkrauts Obtained by Natural and Induced Fermentations at Different NaCl Levels from Brassica oleracea Var.capitataCv. Bronco Grown in Eastern Spain. Effect of Storage

(2010) Elena Peñas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride

(2010) Roger F. McFeeters et al.   JOURNAL OF FOOD SCIENCE

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing

(2009) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

(2009) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genotypic and phenotypic characterization ofLactobacillus plantarumstrains isolated from Thai fermented fruits and vegetables

(2009) Winee Tanganurat et al.   JOURNAL OF BASIC MICROBIOLOGY

Intraspecies Genomic Diversity and Natural Population Structure of the Meat-Borne Lactic Acid Bacterium Lactobacillus sakei

(2008) S. Chaillou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbial population dynamics during the processing of Arbequina table olives

(2008) Albert Hurtado et al.   FOOD RESEARCH INTERNATIONAL

Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem

(2008) G. Vrancken et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

(2008) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches

(2008) C. Vasilopoulos et al.   JOURNAL OF APPLIED MICROBIOLOGY

DETERMINATION OF OPTIMUM FERMENTATION QUALITY OF CAPERS (CAPPARIS OVATA DESF. VAR. CANESCENS) IN DIFFERENT BRINE CONDITIONS

(2008) DERYA ARSLAN et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation

(2008) Kye Man Cho et al.   MOLECULAR AND CELLULAR PROBES

Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: Insights from a PCR-based approach

(2007) Atul Kumar Singh et al.   FOOD MICROBIOLOGY

Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria

(2007) Efstathios Z. Panagou et al.   FOOD MICROBIOLOGY