lactic acid, 50-21-5

Articles:

PubMed:	Gene Knockout and Overexpression Analysis Revealed the Role of N-Acetylmuramidase in Autolysis of Lactobacillus delbrueckii subsp. bulgaricus Ljj-6.
J-Stage:	https://www.jstage.jst.go.jp/article/bbb/75/12/75_110486/_article
PubMed:	Microbial diversity and flavor formation in onion fermentation.
PubMed:	Local domestication of lactic acid bacteria via cassava beer fermentation.
PubMed:	Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica.
PubMed:	Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria.
PubMed:	Stress responses in probiotic Lactobacillus casei.
PubMed:	Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.
PubMed:	Bacteriophages of leuconostoc, oenococcus, and weissella.
PubMed:	Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide.
PubMed:	Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage.
PubMed:	Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.
PubMed:	Effect of temperature on Chinese rice wine brewing with high concentration presteamed whole sticky rice.
PubMed:	Cheddar cheese ripening and flavor characterization: a review.
PubMed:	Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese.
PubMed:	Lactobacillus acidophilus: characterization of the species and application in food production.
PubMed:	Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
PubMed:	Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor.
PubMed:	Yeasts are essential for cocoa bean fermentation.
PubMed:	Combining chemoinformatics with bioinformatics: in silico prediction of bacterial flavor-forming pathways by a chemical systems biology approach "reverse pathway engineering".
PubMed:	Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses.
PubMed:	Acidic organic compounds in beverage, food, and feed production.
PubMed:	Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution.
PubMed:	Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.
PubMed:	Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar.
PubMed:	Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians.
PubMed:	Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation.
PubMed:	Complete Genome Sequence for Lactobacillus helveticus CNRZ 32, an Industrial Cheese Starter and Cheese Flavor Adjunct.
PubMed:	Research on soybean curd coagulated by lactic acid bacteria.
PubMed:	Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
PubMed:	Relating sensory and chemical properties of sour cream to consumer acceptance.
PubMed:	Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.
PubMed:	Branched-chain 2-keto acid decarboxylases derived from Psychrobacter.
PubMed:	A new method for the production of low-fat Cheddar cheese.
PubMed:	Nonstarter lactic acid bacteria volatilomes produced using cheese components.
PubMed:	Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
PubMed:	Sucuk and pastırma: microbiological changes and formation of volatile compounds.
PubMed:	Physico-chemical and functional properties of spray-dried sourdough in breadmaking.
PubMed:	Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture.
PubMed:	Fermented milks and milk products as functional foods--a review.
PubMed:	Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.
PubMed:	Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese.
PubMed:	Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.
PubMed:	Perspectives on the contribution of lactic acid bacteria to cheese flavor development.
PubMed:	Uptake of α-ketoglutarate by citrate transporter CitP drives transamination in Lactococcus lactis.
PubMed:	Effect of oxygen on the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism during batch culture in Carnobacterium maltaromaticum LMA 28.
PubMed:	Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry.
PubMed:	Structural characterization of a D-isomer specific 2-hydroxyacid dehydrogenase from Lactobacillus delbrueckii ssp. bulgaricus.
PubMed:	Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products.
PubMed:	Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes.
PubMed:	"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria.
PubMed:	Metabolic fingerprinting of hard and semi-hard natural cheeses using gas chromatography with flame ionization detector for practical sensory prediction modeling.
PubMed:	Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production.
PubMed:	Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28.
PubMed:	Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.
PubMed:	The effect of sodium lactate and lactic acid combinations on the microbial, sensory, and chemical attributes of marinated chicken thigh.
PubMed:	Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids.
PubMed:	Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses.
PubMed:	Utilization of African grains for sourdough bread making.
PubMed:	Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets.
PubMed:	Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling.
PubMed:	Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products.
PubMed:	Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum.
PubMed:	The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species.
PubMed:	Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
PubMed:	The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets.
PubMed:	CRISPR: new horizons in phage resistance and strain identification.
PubMed:	No effect of protein coingestion on exogenous glucose oxidation during exercise.
PubMed:	Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
PubMed:	Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
PubMed:	Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China.
PubMed:	Effects of electron-beam and gamma irradiation treatments on the microbial populations, respiratory activity and sensory characteristics of Tuber melanosporum truffles packaged under modified atmospheres.
PubMed:	Sequencing and transcriptional analysis of the biosynthesis gene cluster of putrescine-producing Lactococcus lactis.
PubMed:	Diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in Taiwan.
PubMed:	Volatile compound fingerprinting of mixed-culture fermentations.
PubMed:	Engineering lactic acid bacteria for increased industrial functionality.
PubMed:	Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham.
PubMed:	Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters.
PubMed:	Antibiotic resistance determinants in the interplay between food and gut microbiota.
PubMed:	Application of novel starter cultures for sourdough bread production.
PubMed:	Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration.
PubMed:	Original features of cell-envelope proteinases of Lactobacillus helveticus. A review.
PubMed:	The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
PubMed:	Molecular description and industrial potential of Tn6098 conjugative transfer conferring alpha-galactoside metabolism in Lactococcus lactis.
PubMed:	Citrate uptake in exchange with intermediates in the citrate metabolic pathway in Lactococcus lactis IL1403.
PubMed:	Volatile flavor compounds in yogurt: a review.
PubMed:	Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations.
PubMed:	Invited review: Lactobacillus helveticus--a thermophilic dairy starter related to gut bacteria.
PubMed:	Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
PubMed:	Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
PubMed:	Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi.
PubMed:	Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkers.
PubMed:	Chemical and instrumental approaches to cheese analysis.
PubMed:	Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems.
PubMed:	Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:	Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter.
PubMed:	Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE).
PubMed:	Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics.
PubMed:	Influence of microfiltration and adjunct culture on quality of Domiati cheese.
PubMed:	A comparative study of an intensive malolactic transformation of cider using Lactobacillus brevis and Oenococcus oeni in a membrane bioreactor.
PubMed:	Sub-lethal stress effects on virulence gene expression in Enterococcus faecalis.
PubMed:	The proteolytic system of lactic acid bacteria revisited: a genomic comparison.
PubMed:	Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
PubMed:	Development and validation of a species-independent functional gene microarray that targets lactic acid bacteria.
PubMed:	Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses.
PubMed:	Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
PubMed:	Cloning, production, purification and preliminary crystallographic analysis of a glycosidase from the food lactic acid bacterium Lactobacillus plantarum CECT 748(T).
PubMed:	The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine.
PubMed:	Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.
PubMed:	Genome-scale model of Streptococcus thermophilus LMG18311 for metabolic comparison of lactic acid bacteria.
PubMed:	Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.
PubMed:	Incorporation of nisI-mediated nisin immunity improves vector-based nisin-controlled gene expression in lactic acid bacteria.
PubMed:	Modeling and experimental studies on intermittent starch feeding and citrate addition in simultaneous saccharification and fermentation of starch to flavor compounds.
PubMed:	The D-2-hydroxyacid dehydrogenase incorrectly annotated PanE is the sole reduction system for branched-chain 2-keto acids in Lactococcus lactis.
PubMed:	Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406.
PubMed:	Diversity of the bacterial community found in samma-narezushi (saury narezushi) revealed by the 16S rRNA gene clone library.
PubMed:	Optimization of L-(+)-lactic acid production using pelletized filamentous Rhizopus oryzae NRRL 395.
PubMed:	Comparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria.
PubMed:	Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
PubMed:	[Gene regulation to lactic acid bacteria for increasing production of flavor metabolite].
PubMed:	Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria.
PubMed:	Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters.
PubMed:	The sensory interactions of organic acids and various flavors in ramen soup systems.
PubMed:	Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations.
PubMed:	Sources of umami taste in Cheddar and Swiss cheeses.
PubMed:	Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticus CNRZ 32.
PubMed:	Rheological properties and sensory characteristics of set-type soy yogurt.
PubMed:	Assessment of the microbial contribution to the processing of salted salmon roe (Sujiko).
PubMed:	Invited review: Advances in starter cultures and cultured foods.
PubMed:	Advanced molecular tools for the identification of lactic acid bacteria.
PubMed:	Expression of plant flavor genes in Lactococcus lactis.
PubMed:	Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
PubMed:	Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production.
PubMed:	Mousy off-flavor: a review.
PubMed:	Optimization of L-(+)-lactic acid production using pelletized filamentous Rhizopus oryzae NRRL 395.
PubMed:	Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.
PubMed:	Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
PubMed:	Liquid chromatography with accurate mass measurement on a triple quadrupole mass-spectrometer for the identification and quantification of N-lactoyl ethanolamine in wine.
PubMed:	Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions.
PubMed:	Genomic analysis of Oenococcus oeni PSU-1 and its relevance to winemaking.
PubMed:	Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures.
PubMed:	Activity of adventitious Enterococcus strains on model curdled caprine milk: microbial growth and evolution of concentration of organic acids and lactose throughout time.
PubMed:	Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
PubMed:	Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.
PubMed:	The microbiology of cocoa fermentation and its role in chocolate quality.
PubMed:	Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinean salami.
PubMed:	Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese.
PubMed:	Genetic organization and expression of citrate permease in lactic acid bacteria.
PubMed:	Meat-model system development for proteolytic activity determination.
PubMed:	Determination of esterolytic and lipolytic activities of lactic acid bacteria.
PubMed:	Purification of antilisterial bacteriocins.
PubMed:	Genome data mining of lactic acid bacteria: the impact of bioinformatics.
PubMed:	Beer spoilage bacteria and hop resistance.
PubMed:	Quality characteristics of Chinese sausages made from PSE pork.
PubMed:	Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms.
PubMed:	Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids.
PubMed:	Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176.
PubMed:	Amino acid catabolism and generation of volatiles by lactic acid bacteria.
PubMed:	Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis.
PubMed:	Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.
PubMed:	Effect of beta-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation.
PubMed:	Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores.
PubMed:	Influence of ovine milk in mixture with bovine milk on the quality of reduced fat Muenster-type cheese.
PubMed:	Consumer acceptance of raw apples treated with an antibacterial solution designed for home use.
PubMed:	Cloning and expression of an oligopeptidase, PepO, with novel specificity from Lactobacillus rhamnosus HN001 (DR20).
PubMed:	Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
PubMed:	Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.
PubMed:	Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct.
PubMed:	Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl.
PubMed:	Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
PubMed:	Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.
PubMed:	Growth of nisin-producing lactococci in cooked rice supplemented with soybean extract and its application to inhibition of Bacillus subtilis in rice miso.
PubMed:	A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese.
PubMed:	Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.
PubMed:	Diversity of sulfur compound production in lactic acid bacteria.
PubMed:	Acetaldehyde metabolism by wine lactic acid bacteria.
PubMed:	Characterization and localization of a cheese georegion using edaphic criteria (Jura mountains, France).
PubMed:	Evaluation of solid-phase microextraction for the isotopic analysis of volatile compounds produced during fermentation by lactic acid bacteria.
PubMed:	Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of alpha-diketones.
PubMed:	Off-flavor compounds in wine and other food products formed by enzymatical, physical, and chemical degradation of tryptophan and its metabolites.
PubMed:	Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
PubMed:	Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants.
PubMed:	Sulfur metabolism in bacteria associated with cheese.
PubMed:	Changes in the components of dry-fermented sausages during ripening.
PubMed:	Fermentation of low-salt miso as affected by supplementation with ethanol.
PubMed:	Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria
PubMed:	Influence of salt on the quality of reduced fat cheddar cheese.
PubMed:	Propionibacterium cyclohexanicum sp. nov., a new acid-tolerant omega-cyclohexyl fatty acid-containing propionibacterium isolated from spoiled orange juice.
PubMed:	Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.
PubMed:	Formation of flavor compounds in cheese.
PubMed:	Metabolic engineering of sugar catabolism in lactic acid bacteria.
PubMed:	Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.
PubMed:	Genetic manipulation of the pathway for diacetyl metabolism in Lactococcus lactis.
PubMed:	Diacetyl formation by lactic bacteria.
PubMed:	The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality.
PubMed:	Growth and viability of Bifidobacterium bifidum in cheddar cheese.
PubMed:	Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef.
PubMed:	Scanning electron and light microscopic study of microbial succession on bethlehem st. Nectaire cheese.
PubMed:	Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.
PubMed:	Impact of bovine somatotropin on dairying in eastern Europe.
PubMed:	Influence of aflatoxin B1 on gas production by lactic acid bacteria.
PubMed:	The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roasts.
PubMed:	Glycolysis and related reactions during cheese manufacture and ripening.
PubMed:	Food biotechnology review: traditional solid-state fermentations of plant raw materials--application, nutritional significance, and future prospects.