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There are 7413 results for: content related to: Prediction of dynamic metabolic behavior of Pediococcus pentosaceus producing lactic acid from lignocellulosic sugars

  1. Pediococcus

    Standard Article

    Bergey's Manual of Systematics of Archaea and Bacteria

    Wilhelm. H. Holzapfel, Charles M.A.P. Franz, Wolfgang Ludwig and Leon M.T. Dicks

    Published Online : 14 SEP 2015, DOI: 10.1002/9781118960608.gbm00606

  2. You have free access to this content
    Extremely low electrical current generated by porcine small intestine smooth muscle alters bacterial autolysin production

    Experimental Physiology

    Volume 90, Issue 6, November 2005, Pages: 855–863, Danuta Kruszewska, Paweł Podgurniak, Åsa Ljungh, Aleksandra Sebastian, Lennart Larsson, Jolanta Zajdel-Da̧browska and Stefan G. Pierzynowski

    Version of Record online : 4 NOV 2005, DOI: 10.1113/expphysiol.2005.030858

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    Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

    Journal of Applied Microbiology

    Volume 112, Issue 4, April 2012, Pages: 732–742, A. Digaitiene, Å.S. Hansen, G. Juodeikiene, D. Eidukonyte and J. Josephsen

    Version of Record online : 29 FEB 2012, DOI: 10.1111/j.1365-2672.2012.05249.x

  4. Fermentation performance of lactic acid bacteria in different lupin substrates—influence and degradation ability of antinutritives and secondary plant metabolites

    Journal of Applied Microbiology

    Volume 119, Issue 4, October 2015, Pages: 1075–1088, C. Fritsch, R. F. Vogel and S. Toelstede

    Version of Record online : 4 SEP 2015, DOI: 10.1111/jam.12908

  5. Integration of Agroindustrial Co-Products as Functional Food Ingredients: Cactus Pear (Opuntia ficus indica) Flour and Pineapple (Ananas comosus) Peel Flour as Fiber Source in Cooked Sausages Inoculated with Lactic Acid Bacteria

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 2630–2638, J. Díaz-Vela, A. Totosaus and M.L. Pérez-Chabela

    Version of Record online : 19 JUN 2015, DOI: 10.1111/jfpp.12513

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    Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi

    Journal of Applied Microbiology

    Volume 105, Issue 2, August 2008, Pages: 331–339, M.S. Shin, S.K. Han, J.S. Ryu, K.S. Kim and W.K. Lee

    Version of Record online : 6 JUN 2008, DOI: 10.1111/j.1365-2672.2008.03770.x

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    Autolytic activity and pediocin-induced lysis in Pediococcus acidilactici and Pediococcus pentosaceus strains

    Journal of Applied Microbiology

    Volume 94, Issue 4, April 2003, Pages: 561–570, D. Mora, F. Musacchio, M.G. Fortina, L. Senini and P.L. Manachini

    Version of Record online : 12 MAR 2003, DOI: 10.1046/j.1365-2672.2003.01868.x

  8. Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 431–439, Elena Bartkiene, Ida Jakobsone, Iveta Pugajeva, Vadims Bartkevics, Daiva Vidmantiene and Grazina Juodeikiene

    Version of Record online : 19 AUG 2014, DOI: 10.1111/ijfs.12643

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    Inactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds

    Journal of Applied Microbiology

    Volume 107, Issue 3, September 2009, Pages: 1042–1053, A. García-Ruiz, B. Bartolomé, C. Cueva, P.J. Martín-Álvarez and M.V. Moreno-Arribas

    Version of Record online : 31 MAR 2009, DOI: 10.1111/j.1365-2672.2009.04287.x

  10. Analysis of the genetic determinant for production of the pediocin P of Pediococcus pentosaceus Pep1

    Journal of Basic Microbiology

    Volume 40, Issue 4, August 2000, Pages: 233–241, Özlem Osmanağaoğlu, Yavuz Beyatli, Ufuk Gündüz and Sefa C. Saçilik

    Version of Record online : 15 AUG 2000, DOI: 10.1002/1521-4028(200008)40:4<233::AID-JOBM233>3.0.CO;2-H

  11. Assessment of probiotic, antifungal and cholesterol lowering properties of Pediococcus pentosaceusKCC-23 isolated from Italian ryegrass

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 2, 30 January 2016, Pages: 593–601, Soundharrajan Ilavenil, Mayakrishnan Vijayakumar, Da Hye Kim, Mariadhas Valan Arasu, Hyung Su Park, Sivanesan Ravikumar and Ki Choon Choi

    Version of Record online : 21 MAR 2015, DOI: 10.1002/jsfa.7128

  12. Isolation and Identification of Lactic Acid Bacteria in Winter Salad (Local Pickle) during Fermentation Using 16S rRNA Gene Sequence Analysis

    Journal of Food Safety

    Volume 35, Issue 3, August 2015, Pages: 287–294, Mansour Saeedi, Fakhri Shahidi, Seyed Ali Mortazavi, Elnaz Milani and Farideh Tabatabaei Yazdi

    Version of Record online : 14 JAN 2015, DOI: 10.1111/jfs.12128

  13. Characterization of bacteriocin produced by Pediococcus pentosaceus from wine

    Journal of Applied Bacteriology

    Volume 74, Issue 4, April 1993, Pages: 406–410, Ana M. Strasser de Saad and María C. Manca de Nadra

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1993.tb05146.x

  14. Beneficial properties of lactic acid bacteria isolated from a Rana catesbeiana hatchery

    Aquaculture Research

    Volume 40, Issue 14, September 2009, Pages: 1605–1615, Sergio E Pasteris, Germán Roig Babot, María C Otero, Marta I Bühler and María E Nader-Macías

    Version of Record online : 2 JUN 2009, DOI: 10.1111/j.1365-2109.2009.02261.x

  15. Quorum sensing in sourdough Lactobacillus plantarum DC400: Induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells


    Volume 10, Issue 11, No. 11 June 2010, Pages: 2175–2190, Raffaella Di Cagno, Maria De Angelis, Maria Calasso, Olimpia Vincentini, Pamela Vernocchi, Maurice Ndagijimana, Massimo De Vincenzi, Maria Rita Dessì, Maria Elisabetta Guerzoni and Marco Gobbetti

    Version of Record online : 30 MAR 2010, DOI: 10.1002/pmic.200900565

  16. Extreme thermophilic ethanol production from rapeseed straw: Using the newly isolated Thermoanaerobacter pentosaceus and combining it with Saccharomyces cerevisiae in a two-step process

    Biotechnology and Bioengineering

    Volume 110, Issue 6, June 2013, Pages: 1574–1582, Ana Faria Tomás, Pınar Karagöz, Dimitar Karakashev and Irini Angelidaki

    Version of Record online : 17 JAN 2013, DOI: 10.1002/bit.24813

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    Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods

    Journal of Applied Microbiology

    Volume 108, Issue 6, June 2010, Pages: 2019–2029, L.I.I. Ouoba, C.A.G. Nyanga-Koumou, C. Parkouda, H. Sawadogo, S.C. Kobawila, S. Keleke, B. Diawara, D. Louembe and J.P. Sutherland

    Version of Record online : 28 OCT 2009, DOI: 10.1111/j.1365-2672.2009.04603.x

  18. Evaluation of characteristics of Pediococcus spp. to be used as a vaginal probiotic

    Journal of Applied Microbiology

    Volume 115, Issue 2, August 2013, Pages: 527–538, S. Borges, J. Barbosa, J. Silva and P. Teixeira

    Version of Record online : 16 MAY 2013, DOI: 10.1111/jam.12232

  19. Optimum production, stability, partial purification and inhibitory spectrum of antimicrobial compounds produced by Pediococcus pentosaceus DI

    Food / Nahrung

    Volume 45, Issue 2, 1 April 2001, Pages: 118–124, T. A. El-Adawy

    Version of Record online : 5 APR 2001, DOI: 10.1002/1521-3803(20010401)45:2<118::AID-FOOD118>3.0.CO;2-0

  20. The genus Pediococcus

    Lactic Acid Bacteria: Biodiversity and Taxonomy

    Charles M.A.P. Franz, Akihito Endo, Hikmate Abriouel, Carol A. Van Reenen, Antonio Gálvez, Leon M.T. Dicks, Pages: 359–376, 2014

    Published Online : 2 MAY 2014, DOI: 10.1002/9781118655252.ch21