Cargando…

The Value of Some Lactic Acid Ferments

Detalles Bibliográficos
Autores principales:	Hall, Walker, Smith, W. A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	J.W. Arrowsmith 1909
Materias:	Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5044055/ https://www.ncbi.nlm.nih.gov/pubmed/28896389

Ejemplares similares

Nutrient value of fish manure waste on lactic acid fermentation by Lactobacillus pentosus
por: Shi, Suan, et al.
Publicado: (2018)

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review
por: Othman, Majdiah, et al.
Publicado: (2017)

Development of Lactic Acid-Fermented Tomato Products
por: Ricci, Annalisa, et al.
Publicado: (2020)

Diversity of lactic acid bacterial in inasua fermentation
por: Mahulette, Ferymon, et al.
Publicado: (2018)

Anaerobic Membrane Bioreactor for Continuous Lactic Acid Fermentation
por: Fan, Rong, et al.
Publicado: (2017)

The Therapy of the Lactic Ferments
Publicado: (1908)

Bacteriophages of lactic acid bacteria and their impact on milk fermentations
por: Garneau, Josiane E, et al.
Publicado: (2011)

Importance of lactic acid bacteria in Asian fermented foods
por: Rhee, Sook Jong, et al.
Publicado: (2011)

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates
por: Mathur, Harsh, et al.
Publicado: (2020)

In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products
por: Mulaw, Guesh, et al.
Publicado: (2019)

Selective Thermotolerant Lactic Acid Bacteria Isolated From Fermented Juice of Epiphytic Lactic Acid Bacteria and Their Effects on Fermentation Quality of Stylo Silages
por: Pitiwittayakul, Nittaya, et al.
Publicado: (2021)

Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan
por: Shangpliang, H. N. J., et al.
Publicado: (2017)

Separation of viable lactic acid bacteria from fermented milk
por: Nishino, Tomohiko, et al.
Publicado: (2018)

Optimization of lactic acid fermentation for pathogen inactivation in fecal sludge
por: Odey, Emmanuel Alepu, et al.
Publicado: (2018)

Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
por: Rollán, Graciela C., et al.
Publicado: (2019)

Identification of lactic acid bacteria associated with traditional cachaça fermentations
por: Gomes, Fatima C. O., et al.
Publicado: (2010)

Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats
por: Parlindungan, Elvina, et al.
Publicado: (2021)

Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
por: Banjoko, Immaculata Oyeyemi, et al.
Publicado: (2012)

Lactic Acid Fermentation Is Required for NLRP3 Inflammasome Activation
por: Lin, Hsin-Chung, et al.
Publicado: (2021)

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages
por: Ziarno, Małgorzata, et al.
Publicado: (2021)

Fermentation of plant‐based dairy alternatives by lactic acid bacteria
por: Harper, Aimee R., et al.
Publicado: (2022)

Diversity of Lactic Acid Bacteria Involved in the Fermentation of Awa-bancha
por: Nishioka, Hiroki, et al.
Publicado: (2021)

The Therapeutic Utility of Lactic Ferments
Publicado: (1909)

Corrigendum to “In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products”
por: Mulaw, Guesh, et al.
Publicado: (2020)

Screening and application of lactic acid bacteria and yeasts with l‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid
por: Liu, Na, et al.
Publicado: (2020)

Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics
por: Evivie, Smith Etareri, et al.
Publicado: (2017)

Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation
por: Nascimento Agarussi, Mariele Cristina, et al.
Publicado: (2019)

Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria
por: Kowalska, Ewa, et al.
Publicado: (2020)

Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium
por: Cichońska, Patrycja, et al.
Publicado: (2022)

Metabolic Conversions by Lactic Acid Bacteria during Plant Protein Fermentations
por: Engels, Wim, et al.
Publicado: (2022)

Non-Dairy Fermented Beverages Produced with Functional Lactic Acid Bacteria
por: Zamfir, Medana, et al.
Publicado: (2022)

Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai
por: Cao, Xinying, et al.
Publicado: (2022)

Molecular Characterization of Lactic Acid Bacteria in Bakery and Pastry Starter Ferments
por: Kleib, Jihad, et al.
Publicado: (2023)

Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk
por: Nyambane, Bitutu, et al.
Publicado: (2014)

Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations
por: Touret, Tiago, et al.
Publicado: (2018)

Local domestication of lactic acid bacteria via cassava beer fermentation
por: Colehour, Alese M., et al.
Publicado: (2014)

Hygienisation and Nutrient Conservation of Sewage Sludge or Cattle Manure by Lactic Acid Fermentation
por: Scheinemann, Hendrik A., et al.
Publicado: (2015)

Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria
por: Luo, Yuanli, et al.
Publicado: (2020)

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation
por: Li, Jie, et al.
Publicado: (2020)

Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
por: Paramithiotis, Spiros, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_aojf4sa181qc21s8ojo43ilku0