Show
Sort by
-
The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent
-
Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations
-
Phylogeny and differentiation of species of the genus Gluconacetobacter and related taxa based on multilocus sequence analyses of housekeeping genes and reclassification of Acetobacter xylinus subsp. sucrofermentans as Gluconacetobacter sucrofermentans (Toyosaki et al. 1996) sp. nov., comb. nov.
-
Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation
-
Kinetic analysis of CLA and CLNA production by bifidobacteria indicates differences on strain level
-
Conjugated linoleic acid and conjugated linolenic acid production by bifidobacteria in fermented milk products
-
Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs
-
Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species
-
Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations
-
Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome