Biotechnological and in situ food production of polyols by lactic acid bacteria

Lactobacillus reuteri CRL 1101 highly produces mannitol from sugarcane molasses as carbon source

(2012) Maria Eugenia Ortiz et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs

(2012) Christine Rühmkorf et al.   FOOD MICROBIOLOGY

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

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

(2011) Zoi Papalexandratou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

High Yields of 2,3-Butanediol and Mannitol in Lactococcus lactis through Engineering of NAD+Cofactor Recycling

(2011) Paula Gaspar et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations

(2011) Cecilia Rodríguez et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria

(2011) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

(2011) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Perspectives of engineering lactic acid bacteria for biotechnological polyol production

(2010) Vicente Monedero et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effects of pH and corn steep liquor variability on mannitol production by Lactobacillus intermedius NRRL B-3693

(2010) Badal C. Saha et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Biotechnological production of mannitol and its applications

(2010) Badal C. Saha et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Exopolysaccharide-FormingWeissellaStrains as Starter Cultures for Sorghum and Wheat Sourdoughs

(2010) Sandra Galle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mannitol production by lactic acid bacteria grown in supplemented carob syrup

(2010) Florbela Carvalheiro et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Sorbitol production from lactose by engineered Lactobacillus casei deficient in sorbitol transport system and mannitol-1-phosphate dehydrogenase

(2009) Reinout De Boeck et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Recent advances in the biological production of mannitol

(2009) Seung Hoon Song et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis

(2009) Tae-Woon Kim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Kinetic study of mannitol production using cashew apple juice as substrate

(2008) Cláudia P. M. L. Fontes et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Metabolic engineering for bioproduction of sugar alcohols

(2008) Olubolaji Akinterinwa et al.   CURRENT OPINION IN BIOTECHNOLOGY

Technological and Functional Applications of Low-Calorie Sweeteners from Lactic Acid Bacteria

(2008) F. Patra et al.   JOURNAL OF FOOD SCIENCE

The lactic acid bacterium as a cell factory for food ingredient production

(2007) Jeroen Hugenholtz   INTERNATIONAL DAIRY JOURNAL

Purification and Characterization of a Novel Mannitol Dehydrogenase from Lactobacillus intermedius

(2004) Badal C. Saha   BIOTECHNOLOGY PROGRESS