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Lactobacillus harbinensis

 

Topic mentions per year

Topic mentions per year

2011-2017
01220112017

Papers overview

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2017
2017
Action mechanisms involved in the bioprotective effect of Lactobacillus harbinensis K.V9.3.1.Np against Yarrowia lipolytica in fermented milk.
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
Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies.
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
Characterization of the antifungal activity of Lactobacillus harbinensis K.V9.3.1Np and Lactobacillus rhamnosus K.C8.3.1I in yogurt.
Few antifungal protective cultures adapted to fermented dairy products are commercially available because of the numerous… (More)
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2014
2014
Naturally Occurring Lactic Acid Bacteria Isolated from Tomato Pomace Silage
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
Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.
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
Lactobacillus shenzhenensis sp. nov., isolated from a fermented dairy beverage.
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
Microbial ecology of sorghum sourdoughs: effect of substrate supply and phenolic compounds on composition of fermentation microbiota.
The choice of the cereal substrate determines sourdough microbiota, however, the substrate-associated ecological factors for this… (More)
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2012
2012
Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach.
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
Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana.
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
Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rRNA gene sequence…
We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis to identify bacterial communities present… (More)
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