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Microbial characterization of probiotics: advisory report of the Working Group '8651 Probiotics' of the Belgian Superior Health Council (SHC)
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Microbial production of conjugated linoleic and linolenic acids in fermented foods: technological bottlenecks
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Conjugated linoleic and linolenic acid production kinetics by bifidobacteria differ among strains
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Culture-independent exploration of the teat apex microbiota of dairy cows reveals a wide bacterial species diversity
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The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent
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Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria
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Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations
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Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs
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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.
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Milk protein fragments induce the biosynthesis of macedocin, the lantibiotic produced by Streptococcus macedonicus ACA-DC 198
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Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species
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Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations
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Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation
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Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome
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Kinetic analysis of CLA and CLNA production by bifidobacteria indicates differences on strain level