Related references
Note: Only part of the references are listed.Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean Mass
Jatziri Mota-Gutierrez et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2021)
Characterization of Probiotic Properties of Antifungal Lactobacillus Strains Isolated from Traditional Fermenting Green Olives
Houssam Abouloifa et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2020)
Safety Evaluation and Whole-Genome Annotation of Lactobacillus plantarum Strains from Different Sources with Special Focus on Isolates from Green Tea
Karina Arellano et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2020)
Indonesian millennial consumers' perception of tempe - And how it is affected by product information and consumer psychographic traits
Dwi Larasatie Nur Fibri et al.
FOOD QUALITY AND PREFERENCE (2020)
A red code triggers an unintended approach motivation toward sweet ultra-processed foods: Possible implications for front-of-pack labels
Thayane C. Lemos et al.
FOOD QUALITY AND PREFERENCE (2020)
Health beliefs towards kefir correlate with emotion and attitude: A study using an emoji scale in Brazil
Vinicius Rodrigues Arruda Pinto et al.
FOOD RESEARCH INTERNATIONAL (2020)
Characterization of antimicrobial resistance in lactobacilli and bifidobacteria used as probiotics or starter cultures based on integration of phenotypic and in silico data
Vita Rozman et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Dietary supplements versus functional foods: consumers' attitudes to their consumption
Petra Chaloupkova et al.
BRITISH FOOD JOURNAL (2020)
Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation
Kyung Hyun Kim et al.
FOOD MICROBIOLOGY (2020)
Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans? An in silico perspective
O. G. G. Almeida et al.
FOOD RESEARCH INTERNATIONAL (2020)
Bacterial and fungal diversity in Laphet, traditional fermented tea leaves in Myanmar, analyzed by culturing, DNA amplicon-based sequencing, and PCR-DGGE methods
Bo Bo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
Jinshui Zheng et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2020)
Simulation Study for the Degradation of Some Insecticides during Different Black Table Olive Processes
Aysegul Yildirim Kumral et al.
ACS OMEGA (2020)
Probiotic Lactobacillus fermentum KU200060 isolated from watery kimchi and its application in probiotic yogurt for oral health
Sung-Min Lim et al.
MICROBIAL PATHOGENESIS (2020)
Positive emotion bias: Role of emotional content from online customer reviews in purchase decisions
Junpeng Guo et al.
JOURNAL OF RETAILING AND CONSUMER SERVICES (2020)
Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi
Hye Ji Jang et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2019)
Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives
Seda Yalcinkaya et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Benefits and Inputs From Lactic Acid Bacteria and Their Bacteriocins as Alternatives to Antibiotic Growth Promoters During Food-Animal Production
Nuria Vieco-Saiz et al.
FRONTIERS IN MICROBIOLOGY (2019)
Bacterial direct-fed microbials fail to reduce methane emissions in primiparous lactating dairy cows
Jeyamalar Jeyanathan et al.
JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY (2019)
Determination of the microbial community in Amazonian cocoa bean fermentation by Illumina-based metagenomic sequencing
Josilene Lima Serra et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Hungering for the past: Nostalgic food labels increase purchase intentions and actual consumption
Xinyue Zhou et al.
APPETITE (2019)
Antibiotic Resistance of LACTOBACILLUS Strains
Elizaveta A. Anisimova et al.
CURRENT MICROBIOLOGY (2019)
Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation
Zoi Papalexandratou et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi-kurocha
Masanori Horie et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Genomic Insights Into Five Strains of Lactobacillus plantarum With Biotechnological Potential Isolated From chicha, a Traditional Maize-Based Fermented Beverage From Northwestern Argentina
Lidia Rodrigo-Torres et al.
FRONTIERS IN MICROBIOLOGY (2019)
Use of Lactic Acid Bacteria to Reduce Methane Production in Ruminants, a Critical Review
Natasha Doyle et al.
FRONTIERS IN MICROBIOLOGY (2019)
Food processing and emotion regulation in vegetarians and omnivores: An event-related potential investigation
Matteo Giraldo et al.
APPETITE (2019)
Duckweed as human food. The influence of meal context and information on duckweed acceptability of Dutch consumers
Myrthe F. A. de Beukelaar et al.
FOOD QUALITY AND PREFERENCE (2019)
Using temporal dominance of emotions at home. Impact of coffee advertisements on consumers' behavior and methodological perspectives
C. Peltier et al.
FOOD QUALITY AND PREFERENCE (2019)
Construction of a shuttle expression vector for lactic acid bacteria
Tejinder Kaur et al.
JOURNAL OF GENETIC ENGINEERING AND BIOTECHNOLOGY (2019)
Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities
Daniel S. Agyirifo et al.
HELIYON (2019)
In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics
Thatyane Mariano Rodrigues de Albuquerque et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2018)
Intestinal Lactobacillus in health and disease, a driver or just along for the ride?
Dustin D. Heeney et al.
CURRENT OPINION IN BIOTECHNOLOGY (2018)
The role of microorganisms in achieving the sustainable development goals
Adenike A. Akinsemolu
JOURNAL OF CLEANER PRODUCTION (2018)
Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans
Jatziri Mota-Gutierrez et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)
Cloning of an organophosphorus hydrolase (opdD) gene of Lactobacillus sakei WCP904 isolated from chlorpyrifos-impregnated kimchi and hydrolysis activities of its gene product for organophosphorus pesticides
Md. Azizul Haque et al.
APPLIED BIOLOGICAL CHEMISTRY (2018)
Guidance on the characterisation of microorganisms used as feed additives or as production organisms
Guido Rychen et al.
EFSA JOURNAL (2018)
Effects of chlorpyrifos and chlorantraniliprole on fermentation quality of alfalfa (Medicago sativa L.) silage inoculated with or without Lactobacillus plantarum LP
Qing Zhang et al.
ANIMAL SCIENCE JOURNAL (2017)
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation
Antonio Alfonzo et al.
FOOD MICROBIOLOGY (2017)
Influence of package and health-related claims on perception and sensory acceptability of snack bars
Vinicius Rodrigues Arruda Pinto et al.
FOOD RESEARCH INTERNATIONAL (2017)
Effects of bacterial direct-fed microbials on ruminal characteristics, methane emission, and milk fatty acid composition in cows fed high- or low-starch diets
C. Philippeau et al.
JOURNAL OF DAIRY SCIENCE (2017)
Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract
Siriporn Chaikaew et al.
JOURNAL OF MICROBIOLOGY (2017)
Presence of Oenococcus oeni and other lactic acid bacteria in grapes and wines from Priorat (Catalonia, Spain)
Judit Franques et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Social disparities in food preparation behaviours: a DEDIPAC study
Caroline Mejean et al.
NUTRITION JOURNAL (2017)
From yogurt to yield: Potential applications of lactic acid bacteria in plant production
John R. Lamont et al.
SOIL BIOLOGY & BIOCHEMISTRY (2017)
Consumers' acceptance and preferences for nutrition-modified and functional dairy products: A systematic review
Francesco Bimbo et al.
APPETITE (2017)
Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
Stamatoula Bonatsou et al.
MICROORGANISMS (2017)
Evaluation of Lactobacillus plantarum and Saccharomyces cerevisiae in the Presence of Bifenthrin
Tijana M. Dordevic et al.
CURRENT MICROBIOLOGY (2016)
Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa
Simonetta Visintin et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
The potency of Saccharomyces cerevisiae and Lactobacillus plantarum to dissipate organophosphorus pesticides in wheat during fermentation
Tijana M. Dordevic et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Aminoglycosides: An Overview
Kevin M. Krause et al.
COLD SPRING HARBOR PERSPECTIVES IN MEDICINE (2016)
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
Jyoti P. Tamang et al.
FRONTIERS IN MICROBIOLOGY (2016)
Functional Properties of Microorganisms in Fermented Foods
Jyoti P. Tamang et al.
FRONTIERS IN MICROBIOLOGY (2016)
Lactobacillus Species: Taxonomic Complexity and Controversial Susceptibilities
Ellie J. C. Goldstein et al.
CLINICAL INFECTIOUS DISEASES (2015)
Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts
Betina Piqueras-Fiszman et al.
FOOD QUALITY AND PREFERENCE (2015)
The potencies of three microorganisms to dissipate four organophosphorus pesticides in three food materials during traditional fermentation
Xin-Wei Zhou et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in Korea
Yeong Ji Oh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
The impact of the means of context evocation on consumers' emotion associations towards eating occasions
Betina Piqueras-Fiszman et al.
FOOD QUALITY AND PREFERENCE (2014)
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread
Carlo Giuseppe Rizzello et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Alorena table olives throughout fermentation process
Maria del Carmen Casado Munoz et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Invited review: Enteric methane in dairy cattle production: Quantifying the opportunities and impact of reducing emissions
J. R. Knapp et al.
JOURNAL OF DAIRY SCIENCE (2014)
Evaluation of lactic acid bacterial strains of boza for their exopolysaccharide and enzyme production as a potential adjunct culture
Dilek Heperkan et al.
PROCESS BIOCHEMISTRY (2014)
A review of measurement and relationships between food, eating behavior and emotion
Y. Jiang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)
SPECIAL TOPICS-Mitigation of methane and nitrous oxide emissions from animal operations: I. A review of enteric methane mitigation options
A. N. Hristov et al.
JOURNAL OF ANIMAL SCIENCE (2013)
Rumen microbial and fermentation characteristics are affected differently by bacterial probiotic supplementation during induced lactic and subacute acidosis in sheep
Abderzak Lettat et al.
BMC MICROBIOLOGY (2012)
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria
Zoi Papalexandratou et al.
FOOD MICROBIOLOGY (2011)
Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard
Aspasia A. Nisiotou et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Effect of lactic acid bacteria inoculant and beet pulp addition on fermentation characteristics and in vitro ruminal digestion of vegetable residue silage
Y. Cao et al.
JOURNAL OF DAIRY SCIENCE (2011)
Nutrition & health claims in the European Union: A regulatory overview
M. B. Gilsenan
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
The role of protective and probiotic cultures in food and feed and their impact in food safety
Francesca Gaggia et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Scientific Opinion on risk based control of biogenic amine formation in fermented foods
John Daniel Collins et al.
EFSA JOURNAL (2011)
Methane emissions from sheep fed fermented or non-fermented total mixed ration containing whole-crop rice and rice bran
Yang Cao et al.
ANIMAL FEED SCIENCE AND TECHNOLOGY (2010)
Effect of adding lactic acid bacteria and molasses on fermentation quality and in vitro ruminal digestion of total mixed ration silage prepared with whole crop rice
Yang Cao et al.
GRASSLAND SCIENCE (2010)
Organophosphorus Hydrolase (OpdB) of Lactobacillus brevis WCP902 from Kimchi Is Able To Degrade Organophosphorus Pesticides
Shah Md. Asraful Islam et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Biodegradation of Chlorpyrifos by Lactic Acid Bacteria during Kimchi Fermentation
Kye Man Cho et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Assessment of Antibiotic Resistance in Probiotic Strain Lactobacillus brevis KB290
Masanori Fukao et al.
JOURNAL OF FOOD PROTECTION (2009)
Two different tetracycline resistance mechanisms, plasmid-carried tet(L) and chromosomally located transposon-associated tet(M), coexist in Lactobacillus sakei Rits 9
Mohammed Salim Ammor et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2008)
Selective pressure affects transfer and establishment of a Lactobacillus plantarum resistance plasmid in the gastrointestinal environment
Louise Feld et al.
JOURNAL OF ANTIMICROBIAL CHEMOTHERAPY (2008)
An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines
S. Sesena et al.
JOURNAL OF APPLIED MICROBIOLOGY (2007)
Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana
Nicholas Camu et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Antibiotic resistances of starter and probiotic strains of lactic acid bacteria
Anja S. Hummel et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine
Beatriz Rojo-Bezares et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Phenotypic and molecular characterization of Lactococcus lactis from milk and plants
M. Nomura et al.
JOURNAL OF APPLIED MICROBIOLOGY (2006)
Antibiotic resistance in food lactic acid bacteria - a review
S Mathur et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Characterisation of the microbial population at different stages of Kefir production and Kefir grain mass cultivation
RC Witthuhn et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Isolation and identification of lactic acid bacteria from soil using an enrichment procedure
YS Chen et al.
LETTERS IN APPLIED MICROBIOLOGY (2005)
Lactic acid bacteria as functional starter cultures for the food fermentation industry
F Leroy et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
The lactic acid bacteria, the food chain, and their regulation
S Wessels et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
ISLpl1 is a functional IS30-Related insertion element in Lactobacillus plantarum that is also found in other lactic acid bacteria
H Nicoloff et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
Macrolide and lincosamide resistance in the gram-positive nasal and tonsillar flora of pigs
A Martel et al.
MICROBIAL DRUG RESISTANCE (2003)
Exclusion of vanA, vanB and vanC type glycopeptide resistance in strains of Lactobacillus reuteri and Lactobacillus rhamnosus used as probiotics by polymerase chain reaction and hybridization methods
G Klein et al.
JOURNAL OF APPLIED MICROBIOLOGY (2000)
Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of 'Almagro' eggplants
I Sánchez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
Identification and enumeration of oleic acid and linoleic acid hydrating bacteria in the rumen of sheep and cows
JA Hudson et al.
JOURNAL OF APPLIED MICROBIOLOGY (2000)
Share Paper
