Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread
D Cizeikiene, G Juodeikiene, A Paskevicius… - Food Control, 2013 - Elsevier
The evaluation of antimicrobial activities of Lactobacillus sakei KTU05-6, Pediococcus
acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8, KTU05-9 and KTU05-10 strains …
acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8, KTU05-9 and KTU05-10 strains …
Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains
G Juodeikiene, E Bartkiene, D Cernauskas… - Lwt, 2018 - Elsevier
This study mainly focuses on finding a strategy for reduction of Fusarium mycotoxin in
malting wheat grains, predominantly used in the production of beverages and certain baked …
malting wheat grains, predominantly used in the production of beverages and certain baked …
Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean
E Bartkiene, V Krungleviciute… - Journal of the …, 2015 - Wiley Online Library
BACKGROUND The ability of bacteriocin‐like inhibitory substance (BLIS)‐producing lactic
acid bacteria (LAB) to degrade biogenic amines as well as to produce l (+) and d (−)‐lactic …
acid bacteria (LAB) to degrade biogenic amines as well as to produce l (+) and d (−)‐lactic …
Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin‐like inhibitory substances active against Bacillus subtilis and fungi
A Digaitiene, ÅS Hansen, G Juodeikiene… - Journal of Applied …, 2012 - academic.oup.com
Aim: To screen five strains of lactic acid bacteria (LAB) isolated from rye sourdoughs for the
potential production of antimicrobial substances. Methods and Results: Lactobacillus sakei …
potential production of antimicrobial substances. Methods and Results: Lactobacillus sakei …
Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici
E Bartkiene, G Juodeikiene… - … journal of food …, 2011 - Wiley Online Library
Lupine has the potential to be a new domestic source of vegetable protein due to its
comparable quality to the commonly used soy proteins. However, the bioprocessing that …
comparable quality to the commonly used soy proteins. However, the bioprocessing that …
Fermentation processes using lactic acid bacteria producing bacteriocins for preservation and improving functional properties of food products
G Juodeikiene, E Bartkiene, P Viskelis… - Advances in applied …, 2012 - books.google.com
During the recent years health-conscious consumers are looking for natural foods without
chemical preservatives that will fit in their healthy lifestyle. The increasing consumption of …
chemical preservatives that will fit in their healthy lifestyle. The increasing consumption of …
[HTML][HTML] The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality …
E Bartkiene, G Schleining, G Juodeikiene… - LWT-Food Science and …, 2014 - Elsevier
The aim of the study was to investigate if differences in acidification, biogenic amines (BA)
and volatile compounds (VC) occurred when Lactobacillus sakei KTU05-6, Pediococcus …
and volatile compounds (VC) occurred when Lactobacillus sakei KTU05-6, Pediococcus …
Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed
The aim of this study was to apply the enzymatic treatment and fermentation by Pediococcus
acidilactici BaltBio01 strain for industrial cereal by-products conversion to food/feed …
acidilactici BaltBio01 strain for industrial cereal by-products conversion to food/feed …
Bioconversion of agro‐industrial by‐products to lactic acid using Lactobacillus sakei and two Pediococcus spp. strains
The aim of this study was to evaluate the bioconversion efficiency of rich in cellulose agro‐
industrial by‐products such as wheat bran (WB), spent distiller's grain with solids (DGS) …
industrial by‐products such as wheat bran (WB), spent distiller's grain with solids (DGS) …
[PDF][PDF] The use of tomato powder fermented with Pediococcus pentosaceus and Lactobacillus sakei for the ready-to-cook minced meat quality improvement
In this study, the influence of lactic acid fermentation on the quality of tomato powder was
evaluated. The effect of adding fermented tomato powder to ready-to-cook minced pork meat …
evaluated. The effect of adding fermented tomato powder to ready-to-cook minced pork meat …