Literature DB >> 10488847

Microorganisms in food ecosystems.

G H Fleet1.   

Abstract

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Year:  1999        PMID： 10488847     DOI： 10.1016/s0168-1605(99)00080-x

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN： 0168-1605            Impact factor:   5.277


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  18 in total

1.  Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (komesu) and unpolished rice vinegar (kurosu) produced in Japan.

Authors:  K Nanda; M Taniguchi; S Ujike; N Ishihara; H Mori; H Ono; Y Murooka
Journal:  Appl Environ Microbiol       Date:  2001-02       Impact factor: 4.792

Review 2.  Methodologies for the characterization of microbes in industrial environments: a review.

Authors:  Johanna Maukonen; Jaana Mättö; Gun Wirtanen; Laura Raaska; Tiina Mattila-Sandholm; Maria Saarela
Journal:  J Ind Microbiol Biotechnol       Date:  2003-05-23       Impact factor: 3.346

3.  Rapid and specific detection of Salmonella spp. in animal feed samples by PCR after culture enrichment.

Authors:  Charlotta Löfström; Rickard Knutsson; Charlotta Engdahl Axelsson; Peter Rådström
Journal:  Appl Environ Microbiol       Date:  2004-01       Impact factor: 4.792

4.  Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations.

Authors:  Stefan Weckx; Joke Allemeersch; Roel Van der Meulen; Gino Vrancken; Geert Huys; Peter Vandamme; Paul Van Hummelen; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2010-11-19       Impact factor: 4.792

5.  Development and evaluation of genome-probing microarrays for monitoring lactic acid bacteria.

Authors:  Jin-Woo Bae; Sung-Keun Rhee; Ja Ryeong Park; Won-Hyong Chung; Young-Do Nam; Insun Lee; Hongik Kim; Yong-Ha Park
Journal:  Appl Environ Microbiol       Date:  2005-12       Impact factor: 4.792

Review 6.  Flow cytometry applications in the food industry.

Authors:  Jaume Comas-Riu; Núria Rius
Journal:  J Ind Microbiol Biotechnol       Date:  2009-06-26       Impact factor: 3.346

7.  Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast.

Authors:  A Calabretti; F La Cara; A Sorrentino; M Di Stasio; F Santomauro; L Rastrelli; L Gabrielli; F Limone; M G Volpe
Journal:  World J Microbiol Biotechnol       Date:  2011-11-19       Impact factor: 3.312

8.  Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes.

Authors:  Qun Wu; Yu Kong; Yan Xu
Journal:  Appl Environ Microbiol       Date:  2015-10-16       Impact factor: 4.792

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

Authors:  Paola Lavermicocca; Francesca Valerio; Stella Lisa Lonigro; Maria De Angelis; Lorenzo Morelli; Maria Luisa Callegari; Carlo G Rizzello; Angelo Visconti
Journal:  Appl Environ Microbiol       Date:  2005-08       Impact factor: 4.792

10.  Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation.

Authors:  Qun Wu; Jie Ling; Yan Xu
Journal:  Appl Environ Microbiol       Date:  2014-05-09       Impact factor: 4.792
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