叠氮溴化丙锭结合实时定量聚合酶链式反应法快 速检测玫瑰酱中戊糖片球菌活菌.
- Published in:
- Journal of Food Safety & Quality, 2025, v. 16, n. 13, p. 214, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250110007
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- Publication type:
- Article
Works matching DE "PEDIOCOCCUS"
Results: 288
1
2
Revealing the Response Mechanism of Pediococcus pentosaceus Under Acid and Alcohol Stresses via a Combined Transcriptomic and Metabolomic Analysis.
- Published in:
- Foods, 2025, v. 14, n. 13, p. 2400, doi. 10.3390/foods14132400
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- Publication type:
- Article
3
Method of intraoperative tissue sampling for culture has an effect on contamination risk.
- Published in:
- 2016
- By:
- Publication type:
- journal article
4
Administration of Lactobacillus salivarius LI01 or Pediococcus pentosaceus LI05 improves acute liver injury induced by d-galactosamine in rats.
- Published in:
- Applied Microbiology & Biotechnology, 2014, v. 98, n. 12, p. 5619, doi. 10.1007/s00253-014-5638-2
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- Publication type:
- Article
5
怀集黄菜发酵微生物群落与理化品质相关性分析.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 1, p. 75, doi. 10.13982/j.mfst.1673-9078.2023.1.0230
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- Publication type:
- Article
6
Effects of Inoculation of Alfalfa Hay with Pediococcus Pentosaceus and α-Amylase on Hay Temperature, Microbial Ecology, Nutrient Composition, and Feed Value.
- Published in:
- Journal of Animal Science, 2023, v. 101, p. 385, doi. 10.1093/jas/skad281.456
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- Publication type:
- Article
7
Effects of Dietary Supplementation of Pediococcus Pentosaceus Strains Isolated from White Kimchi in Weaned Piglet Challenged with Escherichia Coli and Salmonella Typhimurium.
- Published in:
- Journal of Animal Science, 2023, v. 101, p. 331, doi. 10.1093/jas/skad341.377
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- Publication type:
- Article
8
Influence of Pediococcus pentosaceus Starter Cultures on Biogenic Amine Content and Antioxidant Activity in African Sourdough Flatbread Fermentation.
- Published in:
- Antioxidants, 2024, v. 13, n. 10, p. 1204, doi. 10.3390/antiox13101204
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- Publication type:
- Article
9
Milk permeate medium for the production of selenium nanoparticles by lactic acid bacteria.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 603, doi. 10.1111/1471-0307.12875
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- Publication type:
- Article
10
Physiological properties, survivability and genomic characteristics of Pediococcus pentosaceus for application as a starter culture.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 588, doi. 10.1111/1471-0307.12864
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- Publication type:
- Article
11
The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza.
- Published in:
- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2020, v. 34, n. 2, p. 124, doi. 10.15316/SJAFS.2020.205
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- Publication type:
- Article
12
Effects of human probiotics on memory and psychological and physical measures in community-dwelling older adults with normal and mildly impaired cognition: results of a bi-center, double-blind, randomized, and placebo-controlled clinical trial (CleverAge biota)
- Published in:
- Frontiers in Aging Neuroscience, 2023, p. 1, doi. 10.3389/fnagi.2023.1163727
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- Publication type:
- Article
13
CHARACTERIZATION OF MILLET AND BUCKWHEAT SOURDOUGHS FERMENTING WITH AUTOCHTHONOUS PEDIOCOCCUS PENTOSACEUS STRAINS.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2016, v. 40, n. 2, p. 63
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- Publication type:
- Article
14
Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs' Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter.
- Published in:
- Veterinary Medicine International, 2024, v. 2024, p. 1, doi. 10.1155/2024/6658120
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- Publication type:
- Article
15
IMPACT OF ENVIRONMENTAL VARIABLES ON ANTIMICROBIAL SUBSTANCE PRODUCTION BY LACTIC ACID BACTERIA: A BOX-BEHNKEN DESIGN APPROACH.
- Published in:
- GIDA: The Journal of Food, 2025, v. 50, n. 3, p. 466, doi. 10.15237/gida.GD25018
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- Publication type:
- Article
16
SUCUKTAN İZOLE EDİLEN PEDIOCOCCUS SUŞLARININ BAZI TEKNOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ.
- Published in:
- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1109, doi. 10.15237/gida.GD20086
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- Publication type:
- Article
17
Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage.
- Published in:
- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 4, p. 1194, doi. 10.1002/jsfa.7203
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- Publication type:
- Article
18
Cell density alters bacterial community structure in culture-enriched 16S rRNA gene microbiota profiling.
- Published in:
- BMC Research Notes, 2020, v. 13, n. 1, p. 1, doi. 10.1186/s13104-020-05113-2
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- Publication type:
- Article
19
Moderate Halophilic Lactic Acid Bacteria from Jambal roti: A Traditional Fermented Fish of Central Java, Indonesia.
- Published in:
- Journal of Aquatic Food Product Technology, 2020, v. 29, n. 10, p. 990, doi. 10.1080/10498850.2020.1827112
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- Publication type:
- Article
20
Effects of utilization of Lactococcus lactis and Pediococcus pentosaseus as probiotic to improve quality of west white leg shrimp (Litopenaeus vannamei) postlarvae.
- Published in:
- Aquaculture Research, 2021, v. 52, n. 4, p. 1724, doi. 10.1111/are.15028
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- Publication type:
- Article
21
Beneficial features of pediococcus: from starter cultures and inhibitory activities to probiotic benefits.
- Published in:
- World Journal of Microbiology & Biotechnology, 2023, v. 39, n. 1, p. 1, doi. 10.1007/s11274-022-03419-w
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- Publication type:
- Article
22
Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough.
- Published in:
- Fermentation (Basel), 2025, v. 11, n. 5, p. 238, doi. 10.3390/fermentation11050238
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- Publication type:
- Article
23
Effects of Neolamarckia cadamba Leaf Extract on Dynamic Fermentation Characteristics and Bacterial Community of Stylosanthes guianensis Silage.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 7, p. 347, doi. 10.3390/fermentation10070347
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- Publication type:
- Article
24
The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus , Bacillus , and Wheat Bran.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 4, p. 214, doi. 10.3390/fermentation10040214
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- Publication type:
- Article
25
Biochemical Characterization of Three Heterologous Lactic Acid Bacteria Laccases from Pediococcus, Lactobacillus, and Lactococcus Genus and Their Potential to Degrade Biogenic Amines Using ABTS and Epicatechin as Mediators.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 1, p. 32, doi. 10.3390/fermentation10010032
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- Publication type:
- Article
26
Identification and Genetic Diversity of Amylase Producing Lactic Acid Bacteria from Brown Rice (Oryza nivara) Wakawondu Cultivar Based on 16S rRNA Gene.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 12, p. 691, doi. 10.3390/fermentation8120691
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- Publication type:
- Article
27
Isolation and Characterization of Pediococcus sp. HLV1 from Fermented Idly Batter.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 6, p. 61, doi. 10.3390/fermentation8020061
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- Publication type:
- Article
28
Improvement of Texture, Nutritional Qualities, and Consumers' Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 3, p. 32, doi. 10.3390/fermentation8010032
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- Publication type:
- Article
29
Isolation and Characterization of Pediococcus sp. HLV1 from Fermented Idly Batter.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 2, p. 61, doi. 10.3390/fermentation8020061
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- Publication type:
- Article
30
Improvement of Texture, Nutritional Qualities, and Consumers' Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 1, p. 32, doi. 10.3390/fermentation8010032
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- Publication type:
- Article
31
戊糖片球菌 37X‐9 和茶多酚对发酵羊肉 香肠生物胺及品质的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 22, p. 31, doi. 10.12161/j.issn.1005-6521.2024.22.005
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- Publication type:
- Article
32
河南传统面食发酵剂中微生物菌群结构分析.
- Published in:
- Food Research & Development, 2023, v. 44, n. 17, p. 188, doi. 10.12161/j.issn.1005-6521.2023.17.026
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- Publication type:
- Article
33
Effect of Microbial Fermentation on the Quality of Pork Preserved Meat.
- Published in:
- Food Research & Development, 2021, v. 42, n. 1, p. 58, doi. 10.12161/j.issn.1005-6521.2021.01.021
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- Publication type:
- Article
34
戊糖片球菌S44胞外多糖抗氧化活性分析.
- Published in:
- Food Research & Development, 2019, v. 40, n. 10, p. 188, doi. 10.3969/j.issn.1005-6521.2019.10.034
- By:
- Publication type:
- Article
35
Optimized Biomass Production of Probiotic Bacterium Pediococcus acidilactici TMAB26 Using Pineapple Peel: A Response Surface Methodology Approach.
- Published in:
- Current Research in Nutrition & Food Science, 2024, v. 12, n. 3, p. 1316, doi. 10.12944/CRNFSJ.12.3.25
- By:
- Publication type:
- Article
36
In-vitro and in-vivo regulation of Candida albicans morphogenesis and pathogenesis by probiotic bacterium - Pediococcus acidilactici.
- Published in:
- Current Medical Mycology, 2018, v. 4, p. 186, doi. 10.18502/cmm.4.S1.2018.180
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- Publication type:
- Article
37
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 154, doi. 10.4081/ijfs.2014.1704
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- Publication type:
- Article
38
PEMURNIAN DAN KARAKTERISASI PEDIOSIN YANG DIPRODUKSI OLEH Pediococcus pentosaceus 2A2.
- Published in:
- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 91, doi. 10.6066/jtip.2019.30.2.91
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- Publication type:
- Article
39
A systematic review to introduce the most effective postbiotics derived from probiotics for aflatoxin detoxification in vitro.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 31, doi. 10.15586/ijfs.v35i4.2369
- By:
- Publication type:
- Article
40
OPTIMIZATION OF PEDIOCIN N6 PRODUCTION BY ISOLATE Pediococcus pentosaceus STRAIN N6 WITH MODIFICATION OF CARBON AND NITROGEN SOURCES.
- Published in:
- Pakistan Journal of Biotechnology, 2018, v. 15, n. 4, p. 909
- By:
- Publication type:
- Article
41
Effect of fermented vegetable beverage containing Pediococcus pentosaceus in patients with mild to moderate ulcerative colitis.
- Published in:
- Biomedical Reports, 2018, v. 9, n. 1, p. 74, doi. 10.3892/br.2018.1099
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- Publication type:
- Article
42
Comparative Genomics of Pediococcus pentosaceus Isolated From Different Niches Reveals Genetic Diversity in Carbohydrate Metabolism and Immune System.
- Published in:
- Frontiers in Microbiology, 2020, p. 1, doi. 10.3389/fmicb.2020.00253
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- Publication type:
- Article
43
Antibiotic susceptibility profile of Pediococcus spp. from diverse sources.
- Published in:
- 3 Biotech, 2018, v. 8, n. 12, p. 1, doi. 10.1007/s13205-018-1514-6
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- Publication type:
- Article
44
The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement.
- Published in:
- Food Technology & Biotechnology, 2015, v. 53, n. 2, p. 163, doi. 10.17113/ftb.53.02.15.3582
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- Publication type:
- Article
45
The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi.
- Published in:
- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 29, doi. 10.17113/ftb.53.01.15.3754
- By:
- Publication type:
- Article
46
Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread.
- Published in:
- Food Technology & Biotechnology, 2013, v. 51, n. 4, p. 528
- By:
- Publication type:
- Article
47
A non-pediocin low molecular weight antimicrobial peptide produced by Pediococcus pentosaceus strain IE-3 shows increased activity under reducing environment.
- Published in:
- BMC Microbiology, 2014, v. 14, n. 1, p. 1, doi. 10.1186/s12866-014-0226-2
- By:
- Publication type:
- Article
48
In vitro evaluation of the probiotic attributes of two pediococci strains producing pediocin PA-1 with selective potency as compared to nisin.
- Published in:
- European Food Research & Technology, 2014, v. 239, n. 3, p. 491, doi. 10.1007/s00217-014-2243-7
- By:
- Publication type:
- Article
49
Physicochemical Properties, Amino Acid Composition and Volatile Components of Fermented Fish (Pla-ra) Accelerated by Starter Cultures.
- Published in:
- Trends in Sciences, 2023, v. 20, n. 5, p. 1, doi. 10.48048/tis.2023.6576
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- Publication type:
- Article
50
Elazığ İlinde Vakum Ambalajlı ve Açıkta Satışa Sunulan Lor Peynirlerinin Kimyasal Özelliklerinin ve Mikrobiyolojik Kalitesinin Değerlendirilmesi.
- Published in:
- Firat Universitesi Saglik Bilimleri Veteriner Dergisi, 2019, v. 33, n. 3, p. 169
- By:
- Publication type:
- Article