4.7 Review

Functional Microorganisms for Functional Food Quality

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

Raffaella Di Cagno et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)

Article Food Science & Technology

Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses

Claude P. Champagne et al.

FOOD RESEARCH INTERNATIONAL (2008)

Review Food Science & Technology

Trends in non-dairy probiotic beverages

Flavera C. Prado et al.

FOOD RESEARCH INTERNATIONAL (2008)

Article Biotechnology & Applied Microbiology

New frontiers in probiotic research

R. D. Sleator et al.

LETTERS IN APPLIED MICROBIOLOGY (2008)

Article Food Science & Technology

Cell-cell communication in food related bacteria

M. Gobbetti et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Article Biotechnology & Applied Microbiology

Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses

S. Siragusa et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)

Article Food Science & Technology

Functional cultures and health benefits

Nagendra P. Shah

INTERNATIONAL DAIRY JOURNAL (2007)

Review Biology

Look who's talking:: communication and quorum sensing in the bacterial world

Paul Williams et al.

PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES (2007)

Article Biotechnology & Applied Microbiology

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: New perspectives for celiac disease

Carlo G. Rizzello et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)

Article Biotechnology & Applied Microbiology

Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy

Maria De Angelis et al.

JOURNAL OF FOOD PROTECTION (2007)

Article Food Science & Technology

Functional food development: concept to reality

Peter J. Jones et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)

Article Chemistry, Medicinal

Dietary phytochemicals as quorum sensing inhibitors

D. A. Vattem et al.

FITOTERAPIA (2007)

Article Food Science & Technology

Development of a new oat-based probiotic drink

Angel Angelov et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Article Agricultural Engineering

Production of probiotic cabbage juice by lactic acid bacteria

Kyung Young Yoon et al.

BIORESOURCE TECHNOLOGY (2006)

Article Food Science & Technology

Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy

Carlo Giuseppe Rizzello et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)

Article Food Science & Technology

Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour

Maria De Angelis et al.

JOURNAL OF CEREAL SCIENCE (2006)

Article Biotechnology & Applied Microbiology

In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract

F Valerio et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2006)

Article Food Science & Technology

Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them

E Simova et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Article Biotechnology & Applied Microbiology

Heterologous expression of BetL, a betaine uptake system, enhances the stress tolerance of Lactobacillus salivarius UCC118

VM Sheehan et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2006)

Article Biotechnology & Applied Microbiology

Casein-derived antimicrobial peptides generated by Lactobacillus acidophilus DPC6026

A Hayes et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2006)

Article Biochemistry & Molecular Biology

VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue

M De Angelis et al.

BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE (2006)

Article Biotechnology & Applied Microbiology

Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

N Komatsuzaki et al.

FOOD MICROBIOLOGY (2005)

Review Biotechnology & Applied Microbiology

Production of conjugated fatty acids by lactic acid bacteria

J Ogawa et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2005)

Review Food Science & Technology

Technologies with free and immobilised cells for probiotic bifidobacteria production and protection

Y Doleyres et al.

INTERNATIONAL DAIRY JOURNAL (2005)

Article Biotechnology & Applied Microbiology

Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food

P Lavermicocca et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2005)

Article Biochemistry & Molecular Biology

Structure of the Bacillus subtilis quorum-sensing peptide pheromone ComX

M Okada et al.

NATURE CHEMICAL BIOLOGY (2005)

Article Agriculture, Multidisciplinary

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance

R Di Cagno et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Review Biochemical Research Methods

Fermented functional foods based on probiotics and their biogenic metabolites

C Stanton et al.

CURRENT OPINION IN BIOTECHNOLOGY (2005)

Article Biotechnology & Applied Microbiology

Probiotic bacteria may become dormant during storage

SJ Lahtinen et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2005)

Review Biotechnology & Applied Microbiology

Methionine production by fermentation

D Kumar et al.

BIOTECHNOLOGY ADVANCES (2005)

Article Food Science & Technology

Biochemistry and physiology of sourdough lactic acid bacteria

M Gobbetti et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)

Review Medicine, General & Internal

Meta-analysis: High-dosage vitamin E supplementation may increase all-cause mortality

ER Miller et al.

ANNALS OF INTERNAL MEDICINE (2005)

Article Food Science & Technology

Fermentation of beet juice by beneficial lactic acid bacteria

KY Yoon et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2005)

Article Food Science & Technology

Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei

FCA Buriti et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2005)

Article Biotechnology & Applied Microbiology

Growth of Bifidobacterium longum BB536 in medida (fermented cereal porridge) and their survival during refrigerated storage

BM Kabeir et al.

LETTERS IN APPLIED MICROBIOLOGY (2005)

Article Agriculture, Multidisciplinary

Angiotensin converting enzyme inhibitory activity in commercial fermented products.: Formation of peptides under simulated gastrointestinal digestion

B Hernández-Ledesma et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Food Science & Technology

Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley

MH Helland et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)

Article Biotechnology & Applied Microbiology

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

R Di Cagno et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)

Article Biotechnology & Applied Microbiology

Improved stress tolerance of GroESL-overproducing Lactococcus lactis and orobiotic Lactobacillus paracasei NFBC 338

C Desmond et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)

Article Biotechnology & Applied Microbiology

Riboflavin production in Lactococcus lactis:: Potential for in situ production of vitamin-enriched foods

C Burgess et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)

Article Food Science & Technology

Use of a probiotic Bifidobacterium in a dry food matrix, an in vivo study

AC Ouwehand et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)

Article Biotechnology & Applied Microbiology

Mining the microbiota of the neonatal gastrointestinal tract for conjugated linoleic acid-producing bifidobacteria

E Rosberg-Cody et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)

Article Food Science & Technology

Growth and metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings

MH Helland et al.

INTERNATIONAL DAIRY JOURNAL (2004)

Article Allergy

Food allergy and non-allergic food hypersensitivity in children and adolescents

CC Roehr et al.

CLINICAL AND EXPERIMENTAL ALLERGY (2004)

Article Food Science & Technology

Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks

T Luckow et al.

FOOD QUALITY AND PREFERENCE (2004)

Article Food Science & Technology

Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert

CN Heenan et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)

Review Microbiology

Surviving the acid test: Responses of gram-positive bacteria to low pH

PD Cotter et al.

MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS (2003)

Article Biotechnology & Applied Microbiology

Effects of cultivation conditions on folate production by lactic acid bacteria

W Sybesma et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)

Article Nutrition & Dietetics

Is there more to folates than neural-tube defects?

PM Finglas et al.

PROCEEDINGS OF THE NUTRITION SOCIETY (2003)

Article Food Science & Technology

Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food

Y Shimakawa et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)

Article Nutrition & Dietetics

Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives

K Inoue et al.

EUROPEAN JOURNAL OF CLINICAL NUTRITION (2003)

Article Biotechnology & Applied Microbiology

Conjugated linoleic acid biosynthesis by human-derived Bifidobacterium species

M Coakley et al.

JOURNAL OF APPLIED MICROBIOLOGY (2003)

Article Clinical Neurology

GABA, gamma-hydroxybutyric acid, and neurological disease

CGT Wong et al.

ANNALS OF NEUROLOGY (2003)

Review Food Science & Technology

Cereal-based fermented foods and beverages

A Blandino et al.

FOOD RESEARCH INTERNATIONAL (2003)

Article Food Science & Technology

Enzymic transformation of isoflavone phytoestrogens in soymilk by β-glucosidase-producing bifidobacteria

D Tsangalis et al.

JOURNAL OF FOOD SCIENCE (2002)

Article Gastroenterology & Hepatology

Novel probiotics for the management of allergic inflammation

T von der Weid et al.

DIGESTIVE AND LIVER DISEASE (2002)

Article Microbiology

Metabolic engineering of lactic acid bacteria for the production of nutraceuticals

J Hugenholtz et al.

ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2002)

Article Biochemistry & Molecular Biology

Specific activation of the Bacillus quorum-sensing systems by isoprenylated pheromone variants

M Ansaldi et al.

MOLECULAR MICROBIOLOGY (2002)

Review Pharmacology & Pharmacy

Probiotics: potential pharmaceutical applications

IP Kaur et al.

EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES (2002)

Article Biotechnology & Applied Microbiology

Proteolysis by sourdough lactic acid bacteria: Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance

R Di Cagno et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)

Article Biotechnology & Applied Microbiology

Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates

D Charalampopoulos et al.

JOURNAL OF APPLIED MICROBIOLOGY (2002)

Article Food Science & Technology

A spray-dried culture for probiotic Cheddar cheese manufacture

GE Gardiner et al.

INTERNATIONAL DAIRY JOURNAL (2002)

Article Food Science & Technology

Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying

C Desmond et al.

INTERNATIONAL DAIRY JOURNAL (2002)

Article Food Science & Technology

Nutraceuticals: a piece of history, present status and outlook

W Andlauer et al.

FOOD RESEARCH INTERNATIONAL (2002)

Article Biotechnology & Applied Microbiology

Hardaliye: fermented grape juice as a traditional Turkish beverage

M Arici et al.

FOOD MICROBIOLOGY (2001)

Article Nutrition & Dietetics

Dietetics in ancient Greek philosophy: Plato's concepts of healthy diet

PK Skiadas et al.

EUROPEAN JOURNAL OF CLINICAL NUTRITION (2001)

Article Food Science & Technology

Survival of bifidobacteria in yogurt and simulated gastric juice following immobilization in gellan-xanthan beads

WR Sun et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)

Review Biotechnology & Applied Microbiology

Small bugs, big business: The economic power of the microbe

AL Demain

BIOTECHNOLOGY ADVANCES (2000)

Article Biotechnology & Applied Microbiology

Utilization of high lysine-producing strains of Lactobacillus plantarum as starter culture for nutritional improvement of ogi

OO Adebawo et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2000)

Article Food Science & Technology

Basic features of the stress response in three species of bifidobacteria:: B-longum, B-adolescentis, and B-breve

G Schmidt et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)

Article Agriculture, Dairy & Animal Science

Probiotic bacteria: Selective enumeration and survival in dairy foods

NP Shah

JOURNAL OF DAIRY SCIENCE (2000)