검색결과 : 32건
| No. | Article |
|---|---|
| 1 |
Biodiversity and techno-functional properties of lactic acid bacteria in fermented hull-less barley sourdough Cakir E, Arici M, Durak MZ Journal of Bioscience and Bioengineering, 130(5), 450, 2020 |
| 2 |
In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough Li Y, Liu TJ, Zhao MJ, Zhong H, Luo WX, Feng FQ Applied Microbiology and Biotechnology, 103(4), 1893, 2019 |
| 3 |
Genotypic and phenotypic diversity of Lactobacillus rossiae isolated from beer Schneiderbanger J, Jacob F, Hutzler M Journal of Applied Microbiology, 126(4), 1187, 2019 |
| 4 |
Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread Winters M, Panayotides D, Bayrak M, Remont G, Viejo CG, Liu D, Le B, Liu Y, Luo J, Zhang P, Howell K Journal of Applied Microbiology, 127(3), 778, 2019 |
| 5 |
Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries Fujimoto A, Ito K, Narushima N, Miyamoto T Journal of Bioscience and Bioengineering, 127(5), 575, 2019 |
| 6 |
Dense tracking of the dynamics of the microbial community and chemicals constituents in spontaneous wheat sourdough during two months of backslopping Oshiro M, Momoda R, Tanaka M, Zendo T, Nakayama J Journal of Bioscience and Bioengineering, 128(2), 170, 2019 |
| 7 |
Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials Fujimoto A, Ito K, Itou M, Narushima N, Ito T, Yamamoto A, Hirayama S, Furukawa S, Morinaga Y, Miyamoto T Journal of Bioscience and Bioengineering, 125(1), 97, 2018 |
| 8 |
Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem Boiocchi F, Porcellato D, Limonta L, Picozzi C, Vigentini I, Locatelli DP, Foschino R Journal of Applied Microbiology, 123(4), 944, 2017 |
| 9 |
Cheese whey treated by membrane separation as a valuable ingredient for barley sourdough preparation Slukova M, Hinkova A, Henke S, Smrz F, Lukacikova M, Pour V, Bubnik Z Journal of Food Engineering, 172, 38, 2016 |
| 10 |
Control of Spoilage Fungi by Protective Lactic Acid Bacteria Displaying Probiotic Properties Varsha KK, Priya S, Devendra L, Nampoothiri KM Applied Biochemistry and Biotechnology, 172(7), 3402, 2014 |