Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"The Citrate Metabolism in Homo- and Heterofermentative LAB: A Selective Means of Becoming Dominant over Other Microorganisms in Complex Ecosystems"
written by Gemelas Laëtitia, Degraeve Pascal, Demarigny Yann,
published by Food and Nutrition Sciences, Vol.5 No.10, 2014
has been cited by the following article(s):
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[2] Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters
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[3] Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics
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[4] Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer
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[5] Enhancement of Probiotics for Functional Food
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[6] Fermented Foods, Health and the Gut Microbiome
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[7] Niche partitioning facilitates coexistence of closely related honey bee gut bacteria
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[8] Probiotics as Functional Foods
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[9] Global cocoa fermentation microbiome: revealing new taxa and microbial functions by next generation sequencing technologies
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[10] Metabolic Engineering of Lactic Acid Bacteria
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[11] Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type …
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[12] Роль диацетильного лактококка как дополнительной культуры в формировании органолептических показателей сыров пониженной жирности
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[13] Mikrobielle Kulturen für den Nachweis der Herkunft von lange ausgereiften Extrahartkäsen
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[14] Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation
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[15] Evolution of bacterial communities, physicochemical changes and sensorial attributes of natural whole and cracked Picual table olives during spontaneous …
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[16] Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During …
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[17] Development of Lactococcus lactis Biosensors for Detection of Diacetyl
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[18] Valorisation de sous-produits végétaux par fermentation pour la production de composés à valeur ajoutée: Production d'acide L-lactique par fermentation de pulpe de …
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[19] The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation
International Journal of Food Microbiology, 2019
[20] Nutritional requirements for Lactobacillus vini growth in sugarcane derivative substrate of ethanol fermentation
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[21] Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria
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[22] Effects of Dedicated Yeasts as Starter Culture Candidates on the Microbial Community and Metabolite Profiles of Cocoa Pulp-Bean Mass Fermentation Processes.
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[23] Integrated Master in Bioengineering Specialization in Biological Engineering
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[24] Efficient production of α-acetolactate by whole cell catalytic transformation of fermentation-derived pyruvate
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[25] Etude de quelques caractères technologiques des souches de Leuconostoc isolées à partir du lait de chèvre et de chamelle.
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[26] Contrôle de qualité des dattes et mise en place d'un plan de maîtrise sanitaire au sein de l'unité de conditionnement Tayba à Ouargla
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[27] Μελέτη ιδιοτήτων οξυγαλακτικών βακτηρίων που σχετίζονται με την παραγωγή προζυμιού
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[28] Evolution of yeast consortia during the fermentation of Kalamata natural black olives upon two initial acidification treatments
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[29] Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties
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[30] Implications of the expression of Enterococcus faecalis citrate fermentation genes during infection
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[31] Antimicrobial activity of Lactobacillus strains against Escherichia coli: a multimethod approach to explore the mechanisms and factors determining the …
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[32] Donkey milk microbiota: isolation and characterization for potential applications
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[33] THE INFLUENCE OF NON-STARTER LACTIC ACID BACTERIA ON SWISS-TYPE CHEESE QUALITY
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[34] Starter cultures: general aspects
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[35] Food Ingredients Synthesized by Lactic Acid Bacteria
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[36] The effect of organic acids and sulfur dioxide on C4 compound production and ß-glucosidase activity of Oenococcus oeni from wines under acidic conditions
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[37] Lactobacillus in the Dairy Industry: From Natural Diversity to Biopreservation Resources
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[38] Fermented Dairy Product for a Low-Fat Bakery Product Application: Chemical and Sensory Analysis
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[39] Fermented Plant Products from Tropical and Warm Countries
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[40] Chemical Composition, Probiotic Survivability and Shelf Life Studies of Symbiotic Buttermilk
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[41] Handbook of vegetable preservation and processing
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[42] Development of Biosensors for Detection of Diacetyl.
Valdes, A Solopova
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