Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

Sequence-based analysis of the microbial composition of water kefir from multiple sources

(2013) Alan J. Marsh et al.   FEMS MICROBIOLOGY LETTERS

Characterization of antifungal organic acids produced by Lactobacillus harbinensis K.V9.3.1Np immobilized in gellan–xanthan beads during batch fermentation

(2013) Yanath Belguesmia et al.   FOOD CONTROL

Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir

(2013) Jasmin Stadie et al.   FOOD MICROBIOLOGY

Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process

(2013) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

Comparative phylobiomic analysis of the bacterial community of water kefir by 16S rRNA gene amplicon sequencing and ARDRA analysis

(2013) A. Gulitz et al.   JOURNAL OF APPLIED MICROBIOLOGY

Yeasts from kefir grains: isolation, identification, and probiotic characterization

(2013) Gabriela Diosma et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Brazilian kefir: structure, microbial communities and chemical composition

(2012) Karina Teixeira Magalhães et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Assessment of lactobacilli strains as yogurt bioprotective cultures

(2012) Emilie Delavenne et al.   FOOD CONTROL

Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations

(2012) D. Wouters et al.   FOOD MICROBIOLOGY

Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains

(2012) Hsin-Hui Hsieh et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota

(2012) Bonno Sekwati-Monang et al.   INTERNATIONAL JOURNAL OF 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

Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach

(2012) Lisa Solieri et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

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

The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494

(2011) T. Rimaux et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus

(2011) M. Janssens et al.   FOOD MICROBIOLOGY

The microbial diversity of water kefir

(2011) Anna Gulitz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Oral and faecal lactobacilli and their expression of mannose-specific adhesins in individuals with and without IgA deficiency

(2011) Elisabet Lönnermark et al.   INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY

Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian States

(2011) Maria Gabriela da C. P. Miguel et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library

(2010) Tamara Garcia-Armisen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Identification and characterization of a glucan-producing enzyme from Lactobacillus hilgardii TMW 1.828 involved in granule formation of water kefir

(2010) Florian W. Waldherr et al.   FOOD MICROBIOLOGY

The challenge of Brettanomyces in wine

(2010) Danielle Wedral et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial communities and chemical changes during fermentation of sugary Brazilian kefir

(2010) Karina Teixeira Magalhães et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Yeast diversity of Ghanaian cocoa bean heap fermentations

(2009) Heide-Marie Daniel et al.   FEMS YEAST RESEARCH

Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

(2009) Ana M. Molina et al.   FOOD CHEMISTRY