Keyword Connections

lactic acid bacteria

Journals

11

1 International journal of food microbiology

2 International journal of molecular sciences

3 food research international (ottawa, ont)

4 food microbiology

5 bmc microbiology

6 Journal of applied microbiology

7 Nanotechnology

8 molecular microbiology

9 letters in applied microbiology

10 probiotics and antimicrobial proteins

11 Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Research Groups

0

No Research Group Connected

Bibliographies

34

1 Evaluation and Proteomic Analysis of Lead Adsorption by Lactic Acid Bacteria.

2 Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation.

3 Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours.

4 Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough.

5 Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.

6 Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.

7 Nanostructured silicon via metal assisted catalyzed etch (MACE): chemistry fundamentals and pattern engineering.

8 Dissemination and conservation of cadmium and arsenic resistance determinants in Listeria and other Gram-positive bacteria.

9 Bacterial diversity in Korean temple kimchi fermentation.

10 A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

11 Lactobacillus-fermented milk products attenuate bone loss in an experimental rat model of ovariectomy-induced post-menopausal primary osteoporosis.

12 lactic acid bacteria isolated from traditional cheese

13 effect of lactic acid bacteria isolated from fermented mustard on immunopotentiating activity

14 impact of lactic acid bacteria on conjugated linoleic acid content and atherogenic index of butter

15 from microbial ecology to innovative applications in food quality improvements: the case of sourdough as a model matrix

16 beneficial effects of antioxidative lactic acid bacteria

17 effect of co-ingestion of collagen peptides with yogurt on blood absorption of short chain hydroxyproline peptides

18 performance and meat quality of local sheep administered with feed additive containing probiotic and organic mineral complex

19 abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

20 pengaruh penambahan tepung gaplek dan isolat bakteri asam laktat dari cairan rumen sapi po terhadap kualitas silase rumput gajah (pennisetum purpureum)

21 ketahanan dan viabilitas probiotik bakteri asam laktat selama proses pembuatan kultur kering dengan metode freeze dan spray drying [survival and viability of lactid acid bacteria probiotic during production of dried culture using freeze and spray drying methods]

22 fermentation-assisted extraction of isothiocyanates from brassica vegetable using box-behnken experimental design

23 effects of lactic acid bacteria isolated from fermented mustard on lowering cholesterol

24 characteristics, stability and antimicrobial activity of lactic acid bacteria (leuconostoc sp) isolated from broiler’s caecum during storage

25 quality determination of vegetable oils used as an addition to fermented meat products with different starter cultures

26 use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages

27 fermente gidalardan İzole edİlen laktİk asİt bakterİlerİnİn antİfungal aktİvİtesİnİn belİrlenmesİ

28 food environments select microorganisms based on selfish energetic behavior

29 potential use of probiotics

30 production and quality of kefir cultured butter

31 isolasi dan identifikasi bakteri asam laktat dari cairan rumen sapi bali sebagai kandidat biopreservatif isolation and identification of acid lactic bacteria from bali cattle’s gastric fluid as a potential candidate of biopreservative

32 laktik asit bakterilerinde proteomik Çalışmalar

33 Production of Phenyllactic Acid from Porphyra Residues by Lactic Acid Bacterial Fermentation

34 Characterization of horA and its flanking regions of Pediococcus damnosus ABBC478 and development of more specific and sensitive horA PCR method