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Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage.
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- Annals of Microbiology, 2024, v. 74, n. 1, p. 1, doi. 10.1186/s13213-024-01771-w
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- Article
The Metabolism of Leuconostoc Genus Decoded by Comparative Genomics.
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- Microorganisms, 2024, v. 12, n. 7, p. 1487, doi. 10.3390/microorganisms12071487
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- Article
A Multi-response Nonlinear Programming Model with an Inscribed Design to Optimize Bioreduction Conditions of (S)-phenyl (pyridin-2-yl)methanol by Leuconostoc pseudomesenteroides N13.
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- Arabian Journal for Science & Engineering (Springer Science & Business Media B.V. ), 2024, v. 49, n. 6, p. 8225, doi. 10.1007/s13369-024-08773-5
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- Article
Leuconostoc gelidum Is the Major Species Responsible for the Spoilage of Cooked Sausage Packaged in a Modified Atmosphere, and Hop Extract Is the Best Inhibitor Tested.
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- Microorganisms, 2024, v. 12, n. 6, p. 1175, doi. 10.3390/microorganisms12061175
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- Article
Ensilage using Leuconostoc lactis and Weissella confusa reduces microbial risk and enhances hygienic quality of whole-crop corn.
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- Chemical & Biological Technologies in Agriculture, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s40538-024-00566-0
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- Article
Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu ayu-narezushi.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 247, doi. 10.3136/fstr.FSTR-D-23-00098
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- Article
Growth Control of Listeria monocytogenes in Raw Sausage via Bacteriocin-Producing Leuconostoc carnosum DH25.
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- Foods, 2024, v. 13, n. 2, p. 298, doi. 10.3390/foods13020298
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- Article
Leuconostoc citreum : A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods.
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- Foods, 2024, v. 13, n. 1, p. 96, doi. 10.3390/foods13010096
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- Article
Identification, Viability, and Membrane Potential during the Cryopreservation of Autochthonous Lactic-Acid Bacteria Isolated from Artisanal Adobera Cheese from Los Altos de Jalisco.
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- Microbiology Research, 2023, v. 14, n. 4, p. 1820, doi. 10.3390/microbiolres14040124
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- Article
Evaluating the Ileal and Cecal Microbiota Composition of a 1940 Heritage Genetic Line and a 2016 Commercial Line of white Leghorns Fed Representative Diets from 1940 to 2016.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 22, p. 12259, doi. 10.3390/app132212259
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- Article
Dextran of Diverse Molecular-Configurations Used as a Blood-Plasma Substitute, Drug-Delivery Vehicle and Food Additive Biosynthesized by Leuconostoc, Lactobacillus and Weissella.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 22, p. 12526, doi. 10.3390/app132212526
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- Article
Physicochemical Characterization of Dextran HE29 Produced by the Leuconostoc citreum HE29 Isolated from Traditional Fermented Pickle.
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- Molecules, 2023, v. 28, n. 20, p. 7149, doi. 10.3390/molecules28207149
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- Article
Fermentation of Peanut Slurry with Lactococcus lactis Species, Leuconostoc and Propionibacterium freudenreichii subsp. globosum Enhanced Protein Digestibility.
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- Foods, 2023, v. 12, n. 18, p. 3447, doi. 10.3390/foods12183447
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- Article
Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage.
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- Foods, 2023, v. 12, n. 17, p. 3190, doi. 10.3390/foods12173190
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- Article
Microbiological and physicochemical characterization of a traditionally fermented corn product: "Champús".
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- Vitae (01214004), 2023, v. 30, n. 3, p. 1, doi. 10.17533/udea.vitae.v30n3a349215
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- Article
Influence of selected lactic acid bacteria on the sensory characteristics of soft cheese with natural rind.
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- International Food Research Journal, 2023, v. 30, n. 4, p. 855, doi. 10.47836/ifrj.30.4.04
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- Article
A Study of Key Aroma Compounds in Hurood Cheese and Their Potential Correlations with Lactic Acid Bacteria.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 670, doi. 10.3390/fermentation9070670
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- Article
Characterization of Leuconostoc carnosum and Latilactobacillus sakei during Cooked Pork Ham Processing.
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- Foods, 2023, v. 12, n. 13, p. 2475, doi. 10.3390/foods12132475
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- Article
自然发酵腊肉中细菌的分离鉴定及其发酵特性.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 7, p. 161, doi. 10.16429/j.l009-7848.2023.07.017
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- Article
酸白菜腌制过程中优势乳酸菌及菌群演替规律研究.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 7, p. 363, doi. 10.164297j.1009-7848.2023.07.037
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- Article
Evaluation of probiotic and anti-inflammatory properties of bacteriocinogenic Pediococcus acidilactici HW01 and Leuconostoc citreum HW02 from malted barley.
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- Chemical & Biological Technologies in Agriculture, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40538-023-00425-4
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- Article
Enhancement of Bioactive Properties in Momordica charantia by Leuconostoc Fermentation.
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- Fermentation (Basel), 2023, v. 9, n. 6, p. 523, doi. 10.3390/fermentation9060523
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- Article
Characterization of Bacterial Diversity in Aguamiel and Two Types of Pulque from the Zacatlán Region, México.
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- Fermentation (Basel), 2023, v. 9, n. 6, p. 564, doi. 10.3390/fermentation9060564
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- Article
Microbiological Characterization of Protected Designation of Origin Serra da Estrela Cheese.
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- Foods, 2023, v. 12, n. 10, p. 2008, doi. 10.3390/foods12102008
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- Article
清香型白酒发酵过程中微生物群落结构变化及与理化性质的相关性.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 330, doi. 10.16429/j.1009-7848.2023.05.033
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- Article
Synergistic Immunostimulatory Activities of Probiotic Strains, Leuconostoc lactis and Weissella cibaria , and the Prebiotic Oligosaccharides They Produce.
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- Microorganisms, 2023, v. 11, n. 5, p. 1354, doi. 10.3390/microorganisms11051354
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- Article
Leuconostoc citreum Inhibits Adipogenesis and Lipogenesis by Inhibiting p38 MAPK/Erk 44/42 and Stimulating AMPKα Signaling Pathways.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 8, p. 7367, doi. 10.3390/ijms24087367
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- Article
Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 315, doi. 10.3390/fermentation9040315
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- Article
Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents.
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- Fermentation (Basel), 2023, v. 9, n. 3, p. 290, doi. 10.3390/fermentation9030290
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- Article
Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO).
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- Foods, 2023, v. 12, n. 5, p. 990, doi. 10.3390/foods12050990
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- Article
Altered microbiota profile in seminal vesicles of men presenting with refractory hematospermia.
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- Molecular Biology Reports, 2023, v. 50, n. 3, p. 2381, doi. 10.1007/s11033-022-08139-w
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- Article
Characterization of Dextran Biosynthesized by Glucansucrase from Leuconostoc pseudomesenteroides and Their Potential Biotechnological Applications.
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- Antioxidants, 2023, v. 12, n. 2, p. 275, doi. 10.3390/antiox12020275
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- Article
山西老陈醋和怀仁醋酒精发酵阶段细菌菌群多样性分析.
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- China Brewing, 2023, v. 42, n. 2, p. 63, doi. 10.11882/j.issn0254-5071.2023.02.011
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- Article
Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented "Pirot 'Ironed' Sausage".
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- Foods, 2023, v. 12, n. 3, p. 664, doi. 10.3390/foods12030664
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- Article
A Novel Strain of Probiotic Leuconostoc citreum Inhibits Infection-Causing Bacterial Pathogens.
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- Microorganisms, 2023, v. 11, n. 2, p. 469, doi. 10.3390/microorganisms11020469
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- Article
Indigenous Lactic Acid Bacteria Isolated from Raw Graviera Cheese and Evaluation of Their Most Important Technological Properties.
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- Foods, 2023, v. 12, n. 2, p. 370, doi. 10.3390/foods12020370
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- Article
Proteomic and in silico analyses of dextran synthesis influence on Leuconostoc lactis AV1n adaptation to temperature change.
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- Frontiers in Microbiology, 2023, v. 13, p. 1, doi. 10.3389/fmicb.2022.1077375
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- Article
Analyzing the genetic diversity and biotechnological potential of Leuconostoc pseudomesenteroides by comparative genomics.
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- Frontiers in Microbiology, 2023, v. 13, p. 1, doi. 10.3389/fmicb.2022.1074366
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- Article
Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets.
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- Fermentation (Basel), 2023, v. 9, n. 1, p. 78, doi. 10.3390/fermentation9010078
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- Article
Identification and Characterization of Dextran α-1,2-Debranching Enzyme from Microbacterium dextranolyticum.
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- Journal of Applied Glycoscience, 2023, v. 70, n. 1, p. 15, doi. 10.5458/jag.jag.JAG-2022_0013
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- Article
Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods.
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- Foods, 2022, v. 11, n. 24, p. 3945, doi. 10.3390/foods11243945
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- Article
Pangenome and genomic taxonomy analyses of Leuconostoc gelidum and Leuconostoc gasicomitatum.
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- BMC Genomics, 2022, v. 23, n. 1, p. 1, doi. 10.1186/s12864-022-09032-3
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- Article
Characterization of Key Enzymes for D-lactic Acid Synthesis in Leuconostoc citreum KM20.
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- Biotechnology & Bioprocess Engineering, 2022, v. 27, n. 6, p. 921, doi. 10.1007/s12257-022-0110-0
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- Article
Functional low-fat Set Yogurt enhanced with Microbial exo-polysaccharides-mediated Anticancer Activity.
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- Journal of Pure & Applied Microbiology, 2022, v. 16, n. 4, p. 2601, doi. 10.22207/JPAM.16.4.28
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- Article
Antibiofilm and Antivirulence Activities of Gold and Zinc Oxide Nanoparticles Synthesized from Kimchi-Isolated Leuconostoc sp. Strain C2.
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- Antibiotics (2079-6382), 2022, v. 11, n. 11, p. 1524, doi. 10.3390/antibiotics11111524
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- Article
盐度对紫甘蓝自然发酵过程中细菌多样性及品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 11, p. 381, doi. 10.16429/j.1009-7848.2022.11.039
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- Article
Comparative qualitative and quantitative analysis of lactic acid bacteria by molecular methods in different Greek cheeses.
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- Journal of Dairy Research, 2022, v. 89, n. 4, p. 449, doi. 10.1017/S0022029922000760
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- Article
基于纯培养和高通量测序技术解析仙桃地区鲊菜细菌多样性.
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- China Brewing, 2022, v. 41, n. 10, p. 95, doi. 10.11882/j.issn.0254-5071.2022.10.016
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- Article
Malolactic Fermentation—Theoretical Advances and Practical Considerations.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 521, doi. 10.3390/fermentation8100521
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- Article
发酵时间对燕麦青贮 发酵品质和微生物群落的影响.
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- Feed Research, 2022, v. 45, n. 17, p. 106, doi. 10.13557/j.cnki.issn1002-2813.2022.17.023
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- Article