Lactobacillus Plantarum: Characterization of the Species and Application in Food Production

Effects of polyphenol oxidase on lipolysis and proteolysis of red clover silage with and without a silage inoculant (Lactobacillus plantarum L54)

(2008) M.R.F. Lee et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

(2008) Carla Luciana Gerez et al.   FOOD CONTROL

Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses

(2008) Koenraad Van Hoorde et al.   FOOD MICROBIOLOGY

Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines

(2008) M. Victoria Moreno-Arribas et al.   FOOD MICROBIOLOGY

Genetic screening of lactic acid bacteria of oenological origin for bacteriocin-encoding genes

(2008) C KNOLL et al.   FOOD MICROBIOLOGY

Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms

(2008) Ana I.E. Pintado et al.   INTERNATIONAL DAIRY JOURNAL

Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage

(2008) Francesca Valerio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microflora of Feta cheese from four Greek manufacturers

(2008) K RANTSIOU et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak

(2008) Natasa Jokovic et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods

(2008) Hikmate Abriouel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacteriocin-producing Lactobacillus strains isolated from poto poto, a Congolese fermented maize product, and genetic fingerprinting of their plantaricin operons

(2008) N BENOMAR et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese

(2008) Maria De Angelis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

(2008) L.A.M. Ryan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification andin vitrocharacterisation ofLactobacillus plantarumstrains from artisanal Bulgarian white brined cheeses

(2008) Ralitsa N. Georgieva et al.   JOURNAL OF BASIC MICROBIOLOGY

Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

(2008) Gopal Kedia et al.   JOURNAL OF FOOD ENGINEERING

Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages

(2008) María J. Benito et al.   MEAT SCIENCE

Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)

(2008) M.G. Bonomo et al.   MEAT SCIENCE

Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat

(2008) Ines Essid et al.   MEAT SCIENCE

Inhibition of food poisoning and pathogenic bacteria by Lactobacillus plantarum strain 2.9 isolated from ben saalga, both in a culture medium and in food

(2007) Antonio Sánchez Valenzuela et al.   FOOD CONTROL

Microbial diversity in Tunisian olive fermentation brine as evaluated by small subunit rRNA - Single strand conformation polymorphism analysis

(2007) M CHAMKHA   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata)

(2007) Nadia Sabatini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco

(2006) K. Khedid et al.   MICROBIOLOGICAL RESEARCH