lactobacillus plantarum

Articles:

PubMed:	Viability and resistance of lactobacilli isolated from cocoa fermentation to simulated gastrointestinal digestive steps in soy yogurt.
PubMed:	Yeasts are essential for cocoa bean fermentation.
PubMed:	Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
PubMed:	Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry.
PubMed:	Systematic identification of Lactobacillus plantarum auxotrophs for fermented Nham using genome-scale metabolic model.
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:	Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
PubMed:	Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
PubMed:	Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham.
PubMed:	Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.
PubMed:	Influence of microfiltration and adjunct culture on quality of Domiati cheese.
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:	Cloning, production, purification and preliminary crystallographic analysis of a glycosidase from the food lactic acid bacterium Lactobacillus plantarum CECT 748(T).
PubMed:	Genome-scale model of Streptococcus thermophilus LMG18311 for metabolic comparison of lactic acid bacteria.
PubMed:	Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms.
PubMed:	Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in lactobacillus plantarum
PubMed:	Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.
PubMed:	[Preparation of microbial silage from fish of underutilized species].