Multi-Cereal Beverage Fermented byLactobacillus HelveticusandSaccharomyces Cerevisiae

Global maize production, utilization, and consumption

(2014) Peter Ranum et al.   Annals of the New York Academy of Sciences

Proteolytic activity of probiotic strain Lactobacillus helveticus M92

(2013) Jasna Beganović et al.   ANAEROBE

Evaluation of the fermentation of high gravity thick sugar beet juice worts for efficient bioethanol production

(2013) Piotr Dziugan et al.   Biotechnology for Biofuels

Technological and probiotic potential of BGRA43 a natural isolate of Lactobacillus helveticus

(2013) Ivana Strahinic et al.   Frontiers in Microbiology

Lactobacillus helveticus: the proteolytic system

(2013) M. W. Griffiths et al.   Frontiers in Microbiology

Expression of the Arginine Deiminase Pathway Genes in Lactobacillus sakei Is Strain Dependent and Is Affected by the Environmental pH

(2012) T. Rimaux et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Production of fermented chestnut purees by lactic acid bacteria

(2012) G. Blaiotta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties

(2012) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2012) Tao Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Physiochemical and Phytochemical Properties of Wax Apple (Syzygium samarangense[Blume] Merrill & L. M. Perry var. Jambu Madu) as Affected by Growth Regulator Application

(2012) Mohammad Moneruzzaman Khandaker et al.   TheScientificWorldJOURNAL

Ageing status characterization of Chinese rice wines using chemical descriptors combined with multivariate data analysis

(2011) Fei Shen et al.   FOOD CONTROL

Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures

(2011) Sorbhi Rathore et al.   FOOD MICROBIOLOGY

Process optimization for the development of a functional beverage based on lactic acid fermentation of oats

(2010) Shilpi Gupta et al.   BIOCHEMICAL ENGINEERING JOURNAL

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

(2009) Juan Marcos Aro Aro et al.   FOOD CHEMISTRY

Grana Padano cheese whey starters: Microbial composition and strain distribution

(2008) L ROSSETTI et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage

(2008) Raquel Rozada-Sánchez et al.   PROCESS BIOCHEMISTRY