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Lactobacillus pontis
A Taxonomic Note on the Genus Lactobacillus
Genome-Based Selection and Application of Food-Grade Microbes
Biofunctionality of Sourdough Metabolites in Healthy and Inflamed Gastrointestinal Tract
A Taxonomic Note on the Genus Lactobacillus
Molecular Characterisation and Biomass and Metabolite Production of Lactobacillus Reuteri Lpb P01-001: a Potential Probiotic
Lactic Acid Bacteria
Codominance of Lactobacillus Plantarum and Obligate Heterofermentative Lactic Acid Bacteria During Sourdough Fermentation
Evaluation of Yeast and Lactic Acid Bacteria Starter Cultures for The
International Journal of Food Microbiology Lifestyles of Sourdough Lactobacilli – Do They Matter for Microbial Ecology And
Lactobacillus Frumenti Sp. Nov., a New Lactic Acid Bacterium Isolated from Rye-Bran Fermentations with a Long Fermentation Period
Sucrose Metabolism and Exopolysaccharide Production by Lactobacillus Sanfranciscensis
Environment Or Kin: Whence Do Bees Obtain Acidophilic Bacteria?
(12) United States Patent (10) Patent No.: US 8,846,029 B2 Israelsen (45) Date of Patent: Sep
Identification of Yeasts and Bacteria Involved in the Mezcal Fermentation
GRAS Notice 758 for Lactobacillus Helveticus R0052, Bifidobacterium
Naturally Occurring Lactic Acid Bacteria Isolated from Tomato Pomace Silage
Impact of Process Parameters on the Sourdough Microbiota, Selection of Suitable Starter Strains, and Description of the Novel Yeast Cryptococcus Thermophilus Sp
Lactobacillus Sanfranciscensis Microorganisms from Sourdough
Top View
Regulation and Ecological Relevance of Fructosyltransferases in Lactobacillus Reuteri
Recommended Biological Agents Intentionally Added to Food Or Feed As Notified to EFSA 12
Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: a Systematic Review
Expanding the Biotechnology Potential of Lactobacilli Through Comparative Genomics of 213 Strains and Associated Genera
Role of Intestinal Microbiota in Colon Cancer Prevention
Reclassification of Lactobacillus Brevis Strains LMG 11494 And
Isolation, Characterisation and Identification of Lactobacilli Focusing
Lactobacillus Sanfrancisco a Key Sourdough Lactic Acid Bacterium: a Review
Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition
Brussels, 25 February 2021 the International Probiotics Association
Dynamics of the Microbial Community Responsible for Traditional Sour
Aroma Relevant Metabolic Activities of Lactobacilli During Wheat Sourdough Fermentation
Wine and Non-Dairy Fermented Beverages: a Novel Source of Pro- and Prebiotics
Improving the Functional Properties of Lactobacillus Reuteri
Identification of Lactobacilli from Sourdough and Description of Lactobacillus Pontis Sp
Analyzing Global Gene Expression of Lactobacillus Plantarum in the Human Gastro- Intestinal Tract
The Sourdough Microflora: Biodiversity and Metabolic Interactions