Stress physiology of lactic acid bacteria
Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms.
The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by …
The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by …
Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
MG Gänzle - Current Opinion in Food Science, 2015 - Elsevier
Highlights•Homolactic metabolism generally generates lactate as main metabolite.•Pyruvate
can be diverted to acetate or acetoin as alternative end products.•Heterolactic metabolism …
can be diverted to acetate or acetoin as alternative end products.•Heterolactic metabolism …
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae …
The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse
at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of …
at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of …
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations–A review
Fermented foods are valued for their rich and complex odour and taste. The metabolic
activity of food-fermenting microorganisms determines food quality and generates odour and …
activity of food-fermenting microorganisms determines food quality and generates odour and …
[HTML][HTML] Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market
L Diez-Gutiérrez, L San Vicente, LJR Barrón… - Journal of Functional …, 2020 - Elsevier
Probiotics have attracted growing interest in recent decades due to their multiple health
benefits. The synergistic relationship between probiotics and prebiotics can enhance the …
benefits. The synergistic relationship between probiotics and prebiotics can enhance the …
Lifestyles of sourdough lactobacilli–Do they matter for microbial ecology and bread quality?
Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs)
or as baking improver to enhance flavour, texture, and shelf life of bread (type II …
or as baking improver to enhance flavour, texture, and shelf life of bread (type II …
Acetate as a potential feedstock for the production of value-added chemicals: metabolism and applications
Acetate is regarded as a promising carbon feedstock in biological production owing to its
possible derivation from C 1 gases such as CO, CO 2 and methane. To best use of acetate …
possible derivation from C 1 gases such as CO, CO 2 and methane. To best use of acetate …
A genomic view of lactobacilli and pediococci demonstrates that phylogeny matches ecology and physiology
Lactobacilli are used widely in food, feed, and health applications. The taxonomy of the
genus Lactobacillus, however, is confounded by the apparent lack of physiological markers …
genus Lactobacillus, however, is confounded by the apparent lack of physiological markers …
Antibacterial Activity and Mechanism of Linalool against Shewanella putrefaciens
The demand for reduced chemical preservative usage is currently growing, and natural
preservatives are being developed to protect seafood. With its excellent antibacterial …
preservatives are being developed to protect seafood. With its excellent antibacterial …
Composition and function of sourdough microbiota: From ecological theory to bread quality
M Gänzle, V Ripari - International Journal of Food Microbiology, 2016 - Elsevier
Sourdough has traditionally been used as leavening agent in artisanal baking. The
production of baked and steamed cereal products increasingly employs sourdough as …
production of baked and steamed cereal products increasingly employs sourdough as …