相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations
Dorrit Wouters et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Pre-expression of a sulfhydryl oxidase significantly increases the yields of eukaryotic disulfide bond containing proteins expressed in the cytoplasm of E-coli
Van Dat Nguyen et al.
MICROBIAL CELL FACTORIES (2011)
Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food
Evelyn Madoroba et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2011)
Food biopreservation: promising strategies using bacteriocins, bacteriophages and endolysins
Pilar Garcia et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Spontaneous fermentation of traditional sago starch in Papua New Guinea
A. R. Greenhill et al.
FOOD MICROBIOLOGY (2009)
Application of bacteriocins in vegetable food biopreservation
Luca Settanni et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Optimization of a new heteropolysaccharide production by a native isolate of Leuconostoc sp CFR-2181
S. V. N. Vijayendra et al.
LETTERS IN APPLIED MICROBIOLOGY (2008)
Bacteriocin-based strategies for food biopreservation
Antonio Galvez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide production and genes involved
Roel Van der Meulen et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Bacteriocins from lactic acid bacteria: Production, purification, and food applications
Luc De Vuyst et al.
JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY (2007)
Isolation and characterization of lactobacilli from some traditional fermented foods and evaluation of the bacteriocins
M Jamuna et al.
JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY (2004)
Biodiversity of exopolysaccharides produced by Streptococcus thermophilus strains is reflected in their production and their molecular and functional characteristics
F Vaningelgem et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)
Lactic acid bacteria as functional starter cultures for the food fermentation industry
F Leroy et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Fermentation conditions affecting the bacterial growth and exopolysaccharide production by Streptococcus thermophilus ST 111 in milk-based medium
F Vaningelgem et al.
JOURNAL OF APPLIED MICROBIOLOGY (2004)
The lactobin A and amylovorin L471 encoding genes are identical, and their distribution seems to be restricted to the species Lactobacillus amylovorus that is of interest for cereal fermentations
L De Vuyst et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Streptococcus thermophilus ST 111 produces a stable high-molecular-mass exopolysaccharide in milk-based medium
F Vaningelgem et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Cereal-based fermented foods and beverages
A Blandino et al.
FOOD RESEARCH INTERNATIONAL (2003)
Nutraceuticals: a pharmaceutical viewpoint: I
G Hardy et al.
CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE (2002)
Exploiting exopolysaccharides from lactic acid bacteria
L Jolly et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2002)
Nutraceutical production by propionibacteria
J Hugenholtz et al.
LAIT (2002)
An overview of the functionality of exopolysaccharides produced by lactic acid bacteria
P Ruas-Madiedo et al.
INTERNATIONAL DAIRY JOURNAL (2002)