Literature DB >> 33451246

Fermentations in World Food Processing.

K H Steinkraus1.   

Abstract

Year:  2002        PMID： 33451246     DOI： 10.1111/j.1541-4337.2002.tb00004.x

Source DB:  PubMed          Journal:  Compr Rev Food Sci Food Saf        ISSN： 1541-4337            Impact factor:   12.811


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  9 in total

1.  Bacterial diversity of traditional fermented food, Idli by high thorough-put sequencing.

Authors:  Digambar Kavitake; Mangesh V Suryavanshi; Sujatha Kandasamy; Palanisamy Bruntha Devi; Yogesh Shouche; Prathapkumar Halady Shetty
Journal:  J Food Sci Technol       Date:  2022-04-10       Impact factor: 3.117

2.  Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation.

Authors:  Ewa Jabłońska-Ryś; Aneta Sławińska; Katarzyna Skrzypczak; Karolina Goral
Journal:  Foods       Date:  2022-05-25

Review 3.  Global Regulatory Frameworks for Fermented Foods: A Review.

Authors:  Arghya Mukherjee; Beatriz Gómez-Sala; Eibhlís M O'Connor; John G Kenny; Paul D Cotter
Journal:  Front Nutr       Date:  2022-05-23

Review 4.  Bacteriocins: Properties and potential use as antimicrobials.

Authors:  Atieh Darbandi; Arezoo Asadi; Marzieh Mahdizade Ari; Elnaz Ohadi; Malihe Talebi; Masoume Halaj Zadeh; Amir Darb Emamie; Roya Ghanavati; Maryam Kakanj
Journal:  J Clin Lab Anal       Date:  2021-12-01       Impact factor: 2.352

5.  Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties.

Authors:  Elena Bartkiene; Egle Zokaityte; Vytaute Starkute; Ernestas Mockus; Dovile Klupsaite; Justina Lukseviciute; Alina Bogomolova; Audrone Streimikyte; Fatih Ozogul
Journal:  Foods       Date:  2022-06-18

6.  Phylogenomic analysis of the genus Leuconostoc.

Authors:  Stefano Raimondi; Francesco Candeliere; Alberto Amaretti; Stefania Costa; Silvia Vertuani; Gloria Spampinato; Maddalena Rossi
Journal:  Front Microbiol       Date:  2022-07-25       Impact factor: 6.064

Review 7.  Bacteriocins Produced by LAB Isolated from Cheeses within the Period 2009-2021: a Review.

Authors:  Lorena Trejo-González; Ana-Estefanía Gutiérrez-Carrillo; Adriana-Inés Rodríguez-Hernández; Ma Del Rocío López-Cuellar; Norberto Chavarría-Hernández
Journal:  Probiotics Antimicrob Proteins       Date:  2021-08-03       Impact factor: 5.265

Review 8.  Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages.

Authors:  Małgorzata Ziarno; Patrycja Cichońska
Journal:  Microorganisms       Date:  2021-12-07

9.  Mining genome traits that determine the different gut colonization potential of Lactobacillus and Bifidobacterium species.

Authors:  Yue Xiao; Jianxin Zhao; Hao Zhang; Qixiao Zhai; Wei Chen
Journal:  Microb Genom       Date:  2021-06
  9 in total

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