| 1 |
Dynamic co-culture metabolic models reveal the fermentation dynamics, metabolic capacities and interplays of cheese starter cultures
Ozcan E, Seven M, Sirin B, Cakir T, Nikerel E, Teusink B, Oner ET
Biotechnology and Bioengineering, 118(1), 223, 2021 |
| 2 |
Relationship between shear energy input and sedimentation properties of exopolysaccharide-producing Streptococcus thermophilus strains
Haffele F, Mende S, Jaros D, Rohm H, Nirschl H
Separation and Purification Technology, 202, 21, 2018 |
| 3 |
Effect of mechanical curing treatments on particle distribution to simulate non-motile bacteria migration in cured raw ham
Bosse R, Thiermann N, Gibis M, Schmidt H, Weiss J
Journal of Food Engineering, 194, 58, 2017 |
| 4 |
The cocoa bean fermentation process: from ecosystem analysis to starter culture development
De Vuyst L, Weckx S
Journal of Applied Microbiology, 121(1), 5, 2016 |
| 5 |
Flow cytometric viability assessment of lactic acid bacteria starter cultures produced by fluidized bed drying
Bensch G, Ruger M, Wassermann M, Weinholz S, Reichl U, Cordes C
Applied Microbiology and Biotechnology, 98(11), 4897, 2014 |
| 6 |
Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine
Petruzzi L, Sinigaglia M, Corbo MR, Campaniello D, Speranza B, Bevilacqua A
Applied Microbiology and Biotechnology, 98(15), 6555, 2014 |
| 7 |
Molecular analysis of Oenococcus oeni and the relationships among and between commercial and autochthonous strains
Gonzalez-Arenzana L, Lopez R, Portu J, Santamaria P, Garde-Cerdan T, Lopez-Alfaro I
Journal of Bioscience and Bioengineering, 118(3), 272, 2014 |
| 8 |
Bacillus amyloliquefaciens ssp plantarum strains as potential protective starter cultures for the production of Bikalga, an alkaline fermented food
Compaore CS, Nielsen DS, Sawadogo-Lingani H, Berner TS, Nielsen KF, Adimpong DB, Diawara B, Ouedraogo GA, Jakobsen M, Thorsen L
Journal of Applied Microbiology, 115(1), 133, 2013 |
| 9 |
Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast
Rekha CR, Vijayalakshmi G
Journal of Applied Microbiology, 109(4), 1198, 2010 |
| 10 |
Whey valorisation: A complete and novel technology development for dairy industry starter culture production
Koutinas AA, Papapostolou H, Dimitrellou D, Kopsahelis N, Katechaki E, Bekatorou A, Bosnea LA
Bioresource Technology, 100(15), 3734, 2009 |
