Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons

Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives

(2023) Wenkang Huang et al.   FOOD MICROBIOLOGY

Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

(2023) Giovanna Iosca et al.   Fermentation-Basel

Effects of freeze drying in complex lyoprotectants on the survival, and membrane fatty acid composition of Lactobacillus plantarum L1 and Lactobacillus fermentum L2

(2022) Ziyi Cheng et al.   CRYOBIOLOGY

Raffinose Family Oligosaccharides: Friend or Foe for Human and Plant Health?

(2022) Dinakaran Elango et al.   Frontiers in Plant Science

Mannitol Production by Heterofermentative Lactic Acid Bacteria: a Review

(2022) Juan Gilberto Martínez-Miranda et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Role of combinated lactic acid bacteria in bacterial, viral, and metabolite dynamics during fermentation of vegetable food, kimchi

(2022) Mi-Ja Jung et al.   FOOD RESEARCH INTERNATIONAL

Comparison of nutritional composition between plant-based drinks and cow’s milk

(2022) Barbara Walther et al.   Frontiers in Nutrition

Influence of type and concentration of lyoprotectants, storage temperature and storage duration on cell viability and antibacterial activity of freeze-dried lactic acid bacterium, Lactococcus lactis Gh1

(2021) Roslina Jawan et al.   DRYING TECHNOLOGY

Hs-Spme/Gc-Ms Volatile Fraction Determination And Chemometrics For The Discrimination Of Typical Italian Pecorino Cheeses

(2021) Francesca Di Donato et al.   MICROCHEMICAL JOURNAL

Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage

(2021) Aurore Bodzen et al.   BMC BIOTECHNOLOGY

Capacity of soybean carbohydrate metabolism in Leuconostoc mesenteroides, Lactococcus lactis and Streptococcus thermophilus

(2021) Peng Yu et al.   Food Bioscience

Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS

(2020) Vittorio Capozzi et al.   MOLECULES

Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation

(2020) Olivier Harlé et al.   FOOD MICROBIOLOGY

Coffee residue as a valorization bio-agent for shelf-life extension of lactic acid bacteria under cryopreservation

(2020) In Seong Choi et al.   WASTE MANAGEMENT

A genome-scale metabolic network of the aroma bacterium Leuconostoc mesenteroides subsp. cremoris

(2019) Emrah Özcan et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Domestication of Industrial Microbes

(2019) Jan Steensels et al.   CURRENT BIOLOGY

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

(2019) Annabelle O. Yu et al.   Environmental Microbiology Reports

Nanomaterial Gas Sensors for Online Monitoring System of Fruit Jams

(2019) Estefanía Núñez-Carmona et al.   Foods

A novel soybean flour as a cryoprotectant in freeze-dried Bacillus subtilis SB-MYP-1

(2017) Thitikorn Mahidsanan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Genome-scale modeling and transcriptome analysis of Leuconostoc mesenteroides unravel the redox governed metabolic states in obligate heterofermentative lactic acid bacteria

(2017) Lokanand Koduru et al.   Scientific Reports

Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures

(2017) Cyril A. Frantzen et al.   Frontiers in Microbiology

Okara: A Nutritionally Valuable By-product Able to Stabilize Lactobacillus plantarum during Freeze-drying, Spray-drying, and Storage

(2017) Gabriel Quintana et al.   Frontiers in Microbiology

Impact of the freeze-drying process on product appearance, residual moisture content, viability, and batch uniformity of freeze-dried bacterial cultures safeguarded at culture collections

(2016) Jindrich Peiren et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Short communication: Formation of oxidized flavor compounds in concentrated milk and distillate during milk concentration

(2016) Y.H. Li et al.   JOURNAL OF DAIRY SCIENCE

Protective effect of soy powder and microencapsulation on freeze-dried Lactobacillus brevis WK12 and Lactococcus lactis WK11 during storage

(2015) Hyun Jung Gwak et al.   FOOD SCIENCE AND BIOTECHNOLOGY

QUAST: quality assessment tool for genome assemblies

(2013) Alexey Gurevich et al.   BIOINFORMATICS

Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

(2013) T.B. Pedersen et al.   INTERNATIONAL DAIRY JOURNAL

Metabolism of Oligosaccharides and Starch in Lactobacilli: A Review

(2012) Michael G. Gänzle et al.   Frontiers in 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