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There are 28774 results for: content related to: Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine

  1. Vegetable Fermentations

    Biotechnology Set, Second Edition

    Henry P. Fleming, Kyu H. Kyung, Fred Breidt, Pages: 629–661, 2008

    Published Online : 7 MAY 2008, DOI: 10.1002/9783527620999.ch17j

  2. Microbial ecology of fermenting plant materials

    FEMS Microbiology Letters

    Volume 46, Issue 3, September 1987, Pages: 357–367, M.A. Daeschel, R.E. Andersson and H.P. Fleming

    Version of Record online : 27 MAR 2006, DOI: 10.1111/j.1574-6968.1987.tb02472.x

  3. Vegetable Fermentations

    Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

    Henry P. Fleming, Kyu H. Kyung, Fred Breidt, Pages: 629–661, 2008

    Published Online : 4 MAR 2008, DOI: 10.1002/9783527620920.ch17

  4. 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

  5. Developments in cucumber fermentation

    Journal of Chemical Technology and Biotechnology. Biotechnology

    Volume 34, Issue 4, December 1984, Pages: 241–252, Henry P. Fleming

    Version of Record online : 16 APR 2008, DOI: 10.1002/jctb.280340404

  6. 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

  7. 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

  8. 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

  9. 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

  10. Effect of Pediococcus pentosaceus FBB61, pediocin A producer strain, in caecal fermentations

    Journal of Applied Bacteriology

    Volume 78, Issue 6, June 1995, Pages: 616–620, A. Piva, E. Meola and A. Panciroll

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1995.tb03107.x

  11. 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

  12. Acidification Effects on Microbial Populations During Initiation of Cucumber Fermentation

    Journal of Food Science

    Volume 56, Issue 5, September 1991, Pages: 1353–1356, L. C. McDONALD, H. P. FLEMING and M. A. DAESCHEL

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb04771.x

  13. Malic Acid Degradation and Brined Cucumber Bloating

    Journal of Food Science

    Volume 49, Issue 4, July 1984, Pages: 999–1002, R. F. McFEETERS, H. P. FLEMING and M. A. DAESCHEL

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb10379.x

  14. Fermentation of Cucumbers Without Sodium Chloride

    Journal of Food Science

    Volume 60, Issue 2, March 1995, Pages: 312–315, H.P. FLEMING, L.C. MCDONALD, R.F. MCFEETERS, R.L. THOMPSON and E.G. HUMPHRIES

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb05662.x

  15. You have free access to this content
    Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables

    Journal of Applied Microbiology

    Volume 103, Issue 6, December 2007, Pages: 2622–2628, S. J. Sathe, N. N. Nawani, P. K. Dhakephalkar and B.P. Kapadnis

    Version of Record online : 10 SEP 2007, DOI: 10.1111/j.1365-2672.2007.03525.x

  16. 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

  17. 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

  18. 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

  19. Characterization and Selection of Autochthonous Lactic Acid Bacteria Isolated from Traditional Iberian Dry-Fermented Salchichón and Chorizo Sausages

    Journal of Food Science

    Volume 72, Issue 6, August 2007, Pages: M193–M201, M.J. Benito, A. Martín, E. Aranda, F. Pérez-Nevado, S. Ruiz-Moyano and M.G. Córdoba

    Version of Record online : 29 JUN 2007, DOI: 10.1111/j.1750-3841.2007.00419.x

  20. Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 4, 15 March 2013, Pages: 749–760, Dorrit Wouters, Silvia Grosu-Tudor, Medana Zamfir and Luc De Vuyst

    Version of Record online : 17 JUL 2012, DOI: 10.1002/jsfa.5788