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  1. 1
    Purine nucleosidase (PNase) activity, probiotics potential, and food applicability of a newly-isolated Levilactobacillus brevis LAB42

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  2. 2
    Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs

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  3. 3
    Climate change drives loss of bacterial gut mutualists at the expense of host survival in wild meerkats
    par Risely, Alice
    Publié dans: Global change biology (2023)

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  4. 4
    Development of low-cost edible coatings based on polysaccharides with active lactic acid bacteria for the protection of fresh produce modeled using fresh cut apples

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  5. 5
    Growth and survival of Listeria monocytogenes during the manufacture and storage of artisanal kefir

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  6. 6
    Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese

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  7. 7
    Microbial diversity dynamics during the self-acidification of dairy slurry
    par Bastami, M S
    Publié dans: Environmental technology (2021)

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  8. 8
    Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH

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  9. 9
    Fermentation of high-salt liquid-state soy sauce without any additives by inoculation of lactic acid bacteria and yeast

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  10. 10
    Potential of lactic acid bacteria from Pico cheese for starter culture development

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  11. 11
    Effect of pH and temperature on vinasse decolorization by lactic acid bacteria in batch processes

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  12. 12
    Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

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  13. 13
    Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey

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  14. 14
    Interactions between candidate probiotics and the immune and antioxidative responses of European sea bass (Dicentrarchus labrax) larvae
    par Lamari, F
    Publié dans: Journal of fish diseases (2016)

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  15. 15
    Inactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments

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  16. 16
    Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt

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  17. 17
    Bacteria and Yeast Associated with Sugar Beet Root Rot at Harvest in the Intermountain West
    par Strausbaugh, Carl A
    Publié dans: Plant disease (2008)

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