Identification of lactic acid bacteria in suancai, a traditional Northeastern Chinese fermented food, and salt response of Lactobacillus paracasei LN-1

Conversion of squid pen by a novel strain Lactobacillus paracasei subsp. paracasei TKU010, and its application in antimicrobial and antioxidants activity

(2011) Tzu-Wen Liang et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Proteomic Analyses To Reveal the Protective Role of Glutathione in Resistance of Lactococcus lactis to Osmotic Stress

(2010) Y. Zhang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Analysis of Lactobacillus sakei Mutants Selected after Adaptation to the Gastrointestinal Tracts of Axenic Mice

(2010) F. Chiaramonte et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi

(2010) E.J. Yang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation and identification of dominant microorganisms involved in naturally fermented goat milk in Haixi region of Qinghai, China

(2009) Wen Yi Zhang et al.   ANNALS OF MICROBIOLOGY

A Comprehensive Proteomics and Transcriptomics Analysis of Bacillus subtilis Salt Stress Adaptation

(2009) H. Hahne et al.   JOURNAL OF BACTERIOLOGY

Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia

(2009) Rina Wu et al.   JOURNAL OF BASIC MICROBIOLOGY

Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand

(2009) Naphatrapi Luangsakul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation, characterization and identification of lactic acid bacteria and yeasts from sourMifen, a traditional fermented rice noodle from China

(2008) Z.-H. Lu et al.   JOURNAL OF APPLIED MICROBIOLOGY

Diversity of Lactobacillus sakei strains investigated by phenotypic and genotypic methods

(2008) Anette McLeod et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY