Lactobacillus harbinensis

 

Topic mentions per year

Topic mentions per year

2011-2017
01220112017

Papers overview

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2017
2017
The use of lactic acid bacteria (LAB) as bioprotective cultures can be an alternative to chemical preservatives or antibiotic to… (More)
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2016
2016
Recently, γ-glutamyl dipeptides (γ-GPs) were found to be responsible for the attractive kokumi flavor of Parmesan cheese (PC… (More)
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2015
2015
Few antifungal protective cultures adapted to fermented dairy products are commercially available because of the numerous… (More)
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2014
2014
Silage making has become a significant method of forage conservation worldwide. To determine how tomato pomace (TP) may be used… (More)
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2014
2014
Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains… (More)
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2013
2013
Two Lactobacillus strains, designated LY-73(T) and LY-30B, were isolated from a dairy beverage, sold in Shenzhen market, China… (More)
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2012
2012
The choice of the cereal substrate determines sourdough microbiota, however, the substrate-associated ecological factors for this… (More)
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2012
2012
The objective of this study was to investigate microbial species diversity and strain complexity of the cultivable non starter… (More)
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2011
2011
Ting is a fermented sorghum product of Botswana which is used to prepare porridges of different consistencies. This study aimed… (More)
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2011
2011
We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis to identify bacterial communities present… (More)
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