Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli

(2012) R. Di Cagno et al.   JOURNAL OF DAIRY SCIENCE

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

Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation

(2011) Marcia S Su et al.   Microbial Cell Factories

Understanding the physiology of Lactobacillus plantarum at zero growth

(2010) Philippe Goffin et al.   Molecular Systems Biology

Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications

(2009) Raffaella Di Cagno et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

(2009) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Stress resistance of biofilm and planktonic Lactobacillus plantarum subsp. plantarum JCM 1149

(2009) Hiromi Kubota et al.   FOOD MICROBIOLOGY

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

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Understanding the Adaptive Growth Strategy of Lactobacillus plantarum by In Silico Optimisation

(2009) Bas Teusink et al.   PLoS Computational Biology

Activation of the Diacetyl/Acetoin Pathway in Lactococcus lactis subsp. lactis bv. diacetylactis CRL264 by Acidic Growth

(2008) N. Garcia-Quintans et al.   APPLIED AND ENVIRONMENTAL 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

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

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

The d-2-Hydroxyacid Dehydrogenase Incorrectly Annotated PanE Is the Sole Reduction System for Branched-Chain 2-Keto Acids inLactococcus lactis

(2008) Emilie Chambellon et al.   JOURNAL OF BACTERIOLOGY

Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T

(2007) Héctor Rodríguez et al.   FOOD CHEMISTRY

Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli

(2007) Pamela Vernocchi et al.   FOOD CHEMISTRY