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Items: 1 to 20 of 580

1.
Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry
Michela Verni, Andrea Minisci, Sonia Convertino, Luana Nionelli, Carlo G. Rizzello
Front Microbiol. 2020; 11: 293. Published online 2020 Feb 28. doi: 10.3389/fmicb.2020.00293
PMCID:
PMC7058793
ArticlePDF–5.4M
2.
Comparative Genomics of Pediococcus pentosaceus Isolated From Different Niches Reveals Genetic Diversity in Carbohydrate Metabolism and Immune System
Jie Jiang, Bo Yang, R. Paul Ross, Catherine Stanton, Jianxin Zhao, Hao Zhang, Wei Chen
Front Microbiol. 2020; 11: 253. Published online 2020 Feb 26. doi: 10.3389/fmicb.2020.00253
PMCID:
PMC7055311
ArticlePDF–11M
3.
Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review
Yanhua Cui, Kai Miao, Siripitakyotin Niyaphorn, Xiaojun Qu
Int J Mol Sci. 2020 Feb; 21(3): 995. Published online 2020 Feb 3. doi: 10.3390/ijms21030995
PMCID:
PMC7037312
ArticlePDF–1.3M
4.
Identification of flocculant wine yeast strains with improved filtration-related phenotypes through application of high-throughput sedimentation rate assays
Cristian Varela, Caroline Bartel, Damian Espinase Nandorfy, Anthony Borneman, Simon Schmidt, Chris Curtin
Sci Rep. 2020; 10: 2738. Published online 2020 Feb 17. doi: 10.1038/s41598-020-59579-y
PMCID:
PMC7026045
ArticlePDF–3.8M
5.
ABTS On-Line Antioxidant, α-Amylase, α-Glucosidase, Pancreatic Lipase, Acetyl- and Butyrylcholinesterase Inhibition Activity of Chaenomeles Fruits Determined by Polyphenols and other Chemical Compounds
Igor Piotr Turkiewicz, Aneta Wojdyło, Karolina Tkacz, Paulina Nowicka, Tomasz Golis, Przemysław Bąbelewski
Antioxidants (Basel) 2020 Jan; 9(1): 60. Published online 2020 Jan 9. doi: 10.3390/antiox9010060
PMCID:
PMC7023120
ArticlePDF–1.7M
6.
Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety
Jacobo López-Seijas, Belén García-Fraga, Abigail F. da Silva, Xavier Zas-García, Lucía C. Lois, Ana Gago-Martínez, José Manuel Leão-Martins, Carmen Sieiro
Foods. 2020 Jan; 9(1): 99. Published online 2020 Jan 17. doi: 10.3390/foods9010099
PMCID:
PMC7022644
ArticlePDF–1.3M
7.
Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter
Yi Fan, Xiaoning Huang, Jingyu Chen, Beizhong Han
Front Microbiol. 2020; 11: 138. Published online 2020 Feb 6. doi: 10.3389/fmicb.2020.00138
PMCID:
PMC7015947
ArticlePDF–5.8M
8.
Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking
Gustavo Cordero-Bueso, Javier Moraga, María Ríos-Carrasco, Marina Ruiz-Muñoz, Jesús Manuel Cantoral
Front Microbiol. 2019; 10: 2931. Published online 2020 Jan 23. doi: 10.3389/fmicb.2019.02931
PMCID:
PMC6989489
ArticlePDF–4.4M
9.
A Novel D-Galacturonate Fermentation Pathway in Lactobacillus suebicus Links Initial Reactions of the Galacturonate-Isomerase Route With the Phosphoketolase Pathway
Laura C. Valk, Marijke A. H. Luttik, C. de Ram, Martin Pabst, Marcel van den Broek, Mark C. M. van Loosdrecht, Jack T. Pronk
Front Microbiol. 2019; 10: 3027. Published online 2020 Jan 17. doi: 10.3389/fmicb.2019.03027
PMCID:
PMC6978723
ArticlePDF–3.9M
10.
d-Amino Acids and Lactic Acid Bacteria
Jyumpei Kobayashi
Microorganisms. 2019 Dec; 7(12): 690. Published online 2019 Dec 12. doi: 10.3390/microorganisms7120690
PMCID:
PMC6955911
ArticlePDF–305K
11.
Microbial response to acid stress: mechanisms and applications
Ningzi Guan, Long Liu
Appl Microbiol Biotechnol. 2020; 104(1): 51–65. Published online 2019 Nov 26. doi: 10.1007/s00253-019-10226-1
PMCID:
PMC6942593
ArticlePDF–1.7M
12.
The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines
Jean-Philippe Kanter, Santiago Benito, Silvia Brezina, Beata Beisert, Stefanie Fritsch, Claus-Dieter Patz, Doris Rauhut
Food Chem X. 2020 Mar 30; 5: 100072. Published online 2019 Nov 28. doi: 10.1016/j.fochx.2019.100072
PMCID:
PMC6926337
ArticlePDF–800K
13.
Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours
Luis M. M. Ferreira, Ana Mendes-Ferreira, Clícia M. J. Benevides, Diana Melo, Anabela S. G. Costa, Arlete Mendes-Faia, Maria Beatriz P. P. Oliveira
Foods. 2019 Nov; 8(11): 530. Published online 2019 Oct 25. doi: 10.3390/foods8110530
PMCID:
PMC6915618
ArticlePDF–583K
14.
Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract
Anh N.H. Nguyen, Dimitra L. Capone, Trent E. Johnson, David W. Jeffery, Lukas Danner, Susan E.P. Bastian
Foods. 2019 Nov; 8(11): 538. Published online 2019 Nov 1. doi: 10.3390/foods8110538
PMCID:
PMC6915547
ArticlePDF–1.9M
15.
Editorial: Microbial Biotechnology Providing Bio-based Components for the Food Industry
Laurent Dufossé, Mireille Fouillaud
Front Microbiol. 2019; 10: 2843. Published online 2019 Dec 5. doi: 10.3389/fmicb.2019.02843
PMCID:
PMC6906159
ArticlePDF–160K
16.
Allergic and intolerance reactions to wine
B. Wüthrich
Allergol Select. 2018; 2(1): 80–88. Published online 2018 Sep 1. doi: 10.5414/ALX01420E
PMCID:
PMC6883207
ArticlePDF–930K
17.
From the Vineyard to the Winery: How Microbial Ecology Drives Regional Distinctiveness of Wine
Di Liu, Pangzhen Zhang, Deli Chen, Kate Howell
Front Microbiol. 2019; 10: 2679. Published online 2019 Nov 20. doi: 10.3389/fmicb.2019.02679
PMCID:
PMC6880775
ArticlePDF–2.2M
18.
New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni
Ingrid Collombel, Chrats Melkonian, Douwe Molenaar, Francisco M. Campos, Tim Hogg
Front Microbiol. 2019; 10: 2597. Published online 2019 Nov 8. doi: 10.3389/fmicb.2019.02597
PMCID:
PMC6857119
ArticlePDF–1.5M
19.
Sensitivity to the two peptide bacteriocin plantaricin EF is dependent on CorC, a membrane‐bound, magnesium/cobalt efflux protein
Dustin D. Heeney, Vladimir Yarov‐Yarovoy, Maria L. Marco
Microbiologyopen. 2019 Nov; 8(11): e827. Published online 2019 Mar 19. doi: 10.1002/mbo3.827
PMCID:
PMC6854853
ArticlePDF–1.9M
20.
A Diverse Repertoire of Exopolysaccharide Biosynthesis Gene Clusters in Lactobacillus Revealed by Comparative Analysis in 106 Sequenced Genomes
Dipti Deo, Dimple Davray, Ram Kulkarni
Microorganisms. 2019 Oct; 7(10): 444. Published online 2019 Oct 11. doi: 10.3390/microorganisms7100444
PMCID:
PMC6843789
ArticlePDF–2.7M

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