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- Journal Article
- A1
- open access
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale
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- Journal Article
- A1
- open access
Backslopping time, rinsing of the grains during backslopping, and incubation temperature influence the water kefir fermentation process
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- Journal Article
- A1
- open access
Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices
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Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage
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- Journal Article
- A2
- open access
Isolation, screening, identification and optimization of culture parameters to produce gamma-aminobutyric acid by Lactiplantibacillus pentosus R13, an isolate from ruoc (fermented shrimp paste)
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- Journal Article
- A1
- open access
A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate
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Effect of pectin on anti-diabetic and anti-oxidant properties of fermented milk by lactic acid bacteria isolated from traditional Iranian dairy products
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Lactic acid fermentation as a strategy to diversify fruit products in sub-Saharan Africa
(2022) -
The bacterial diversity of raw Moroccon camel milk
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Resource allocation explains lactic acid production in mixed-culture anaerobic fermentations