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4 research outputs found

Methods to assess lactic acid bacteria diversity and compatibility in food

Avaliação sensorial de pães de fermentação natural a partir de culturas starters inovadoras

Author: André Rosa Martins
ANGIOLINI A.
BRINQUES G.B.
CABALLERO R.
CAGNO R.
CLARKE C.I.
CORSETTI A.
Fernanda Martinbianco
GOBBETTI M.
GOBBETTI M.
HALLEN E.
HAMMES W.P.
LUKONDEH T.
MAJISOLA O.E.
Marco Antônio Záchia Ayub
MEROTH C.B.
MINERVINI F.
MONTGOMERY D.C.
PLESSAS S.
PLESSAS S.
PLESSAS S.
RIZZELLO C.G.
Rosane Rech
Simone Hickmann Flôres
SOUZA C.F.V.
USCANGA M.G.A.
Publication venue: 'FapUNIFESP (SciELO)'
Publication date
Field of study

Monitoring of microbial changes in salted cabbage (Jeolimbaechu) during recycled brining operation

Author: A.F. Reeson
B.M. Duineveld
C.B. Meroth
F. Ampe
F. Ampe
G. Muyzer
G. Muyzer
H.G. Heilig
J.-S. Lee
J.P. Bowman
K. Rantsiou
L. Ganzert
M.Y. Lee
N. Omar ben
R. Yeates
S. Guerrini
S. Haruta
S. Sharma
S. Xia
S.F. Altschul
S.Y. Kim
V.C. Shieffield
W. Masoud
Publication venue: 'Springer Science and Business Media LLC'
Publication date
Field of study

Diversity analysis of lactic acid bacteria in Korean rice wines by culture-independent method using PCR-denaturing gradient gel electrophoresis

Author: A. Endo
A.M. Marcobal
B.M. Duineveld
C.B. Meroth
D. Ercolini
D.H. Seo
D.X. Zhang
F. Ampe
G. Muyzer
G. Spano
H.G. Heilig
I. Dahllöf
J. Jin
J. Walter
J.H. Lee
J.L. Swezey
J.S. Lee
J.W. Bae
M. Das
P. Hugenholtz
R.R. Sanoja
S. Guerrini
S. Haruta
S.F. Altschul
T.S. Yu
V. Plengvidhya
W. Xiaodong
W.P. Hammes
Y. Hong
Y. Li
Y.D. Shin
Z. Yu
Publication venue: 'Springer Science and Business Media LLC'
Publication date
Field of study

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