Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations.
Touret, Tiago; Oliveira, Manuela; Semedo-Lemsaddek, Teresa.
; 13(9): e0203501, 2018.
Artigo em Inglês | MEDLINE | ID: mdl-30192827
Effects of microbial diversity on nitrite concentration in pao cai, a naturally fermented cabbage product from China.
Effects of carbon dioxide on metabolite production and bacterial communities during kimchi fermentation.
Isolation and characterization of lactic acid bacteria from yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan.
Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation.
Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.
Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ-5-1 by Illumina Miseq sequencing.
A Vegetable Fermentation Facility Hosts Distinct Microbiomes Reflecting the Production Environment.
Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.
Coupling metagenomics with cultivation to select host-specific probiotic micro-organisms for subtropical aquaculture.
Beneficial properties of lactic acid bacteria naturally present in dairy production.