Showing results (161-170 of 251) with videos related to
Sort By:
Pageof 26
Applied and Environmental Microbiology|February 10, 2004
Biodiversity of exopolysaccharides produced by Streptococcus thermophilus strains is reflected in their production and their molecular and functional characteristicsFrederik Vaningelgem, Medana Zamfir, Fernanda Mozzi, et al.International Journal of Food Microbiology|March 26, 2026
Impact of minerals on the microbial species diversity and metabolite dynamics during spontaneous backslopped wheat sourdough productionsYohanes Raditya Wardhana, Víctor González-Alonso, Inés Pradal, et al.FEMS Yeast Research|April 14, 2010
Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughsGino Vrancken, Luc De Vuyst, Roel Van der Meulen, et al.American Journal of Physiology. Gastrointestinal and Liver Physiology|September 23, 2006
Effects of Lactobacillus casei Shirota, Bifidobacterium breve, and oligofructose-enriched inulin on colonic nitrogen-protein metabolism in healthy humansVicky De Preter, Tom Vanhoutte, Geert Huys, et al.International Journal of Systematic and Evolutionary Microbiology|December 26, 2013
Gluconobacter cerevisiae sp. nov., isolated from the brewery environmentFreek Spitaels, Anneleen Wieme, Tom Balzarini, et al.Journal of Food Protection|September 25, 2008
Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausagesFrédéric Ravyts, Silvana Barbuti, Maria Angela Frustoli, et al.Applied Microbiology and Biotechnology|June 18, 2010
Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium speciesLara Gorissen, Katleen Raes, Stefan Weckx, et al.Frontiers in Microbiology|October 26, 2019
Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented MeatsEmiel Van Reckem, Wim Geeraerts, Christina Charmpi, et al.International Journal of Systematic and Evolutionary Microbiology|July 17, 2012
Carnobacterium iners sp. nov., a psychrophilic, lactic acid-producing bacterium from the littoral zone of an Antarctic pondIsabel Snauwaert, Bart Hoste, Katrien De Bruyne, et al.International Journal of Food Microbiology|January 24, 2016
Microbial diversity and metabolite composition of Belgian red-brown acidic alesIsabel Snauwaert, Sanne P Roels, Filip Van Nieuwerburgh, et al.Pageof 26