Applicability ofLactobacillus plantarumIMDO 788 as a starter culture to control vegetable fermentations

Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek

(2013) D. Wouters et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations

(2012) D. Wouters et al.   FOOD MICROBIOLOGY

Fermentation Enhances the Biological Activity of Allium cepa Bulb Extracts

(2012) Agnès Millet et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2012) Dorrit Wouters et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria

(2011) Mohamed A. Rabie et al.   FOOD CHEMISTRY

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

Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan

(2011) Chi-huan Chang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables

(2010) Nihat Karasu et al.   ANNALS OF MICROBIOLOGY

Development of the microbial community during spontaneous cauliflower fermentation

(2010) Spiros Paramithiotis et al.   FOOD RESEARCH INTERNATIONAL

Effect of Lactobacillus plantarum as a starter on the food quality and microbiota of kimchi

(2010) Kieun Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Functional properties of Lactobacillus strains isolated from kimchi

(2010) Heejae Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride

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

Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, Leuconostoc citreum GJ7 as a Starter

(2010) Ji Yoon Chang et al.   JOURNAL OF FOOD SCIENCE

Use of Lactobacillus plantarum and Glucose to Control the Fermentation of “Bella di Cerignola” Table Olives, a Traditional Variety of Apulian Region (Southern Italy)

(2010) Marianne Perricone 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

Technological and spoiling characteristics of the yeast microflora isolated from Bella Di Cerignola table olives

(2009) Antonio Bevilacqua et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions

(2009) A.A. Nisiotou et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

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

Effect of temperature, salt concentration and fermentation type (inoculated vs. natural) on lactic acid fermentation behaviour and quality of carrot

(2008) V. Joshi et al.   ACTA ALIMENTARIA

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

Role of yeasts in table olive production

(2008) F.N. Arroyo-López 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