Structural characterization of the exopolysaccharides from water kefir
Comparative genomics of Lactobacillus curvatus enables prediction of traits relating to adaptation and strategies of assertiveness in sausage fermentation
Int. J. Food Microbiol.
Interrelation between Tween and the membrane properties and high pressure tolerance of Lactobacillus plantarum
Foam-stabilizing properties of the yeast protein PAU5 and evaluation of factors that can influence its concentration in must and wine
Food Res Int.
Inactivation of non-proteolytic Clostridium botulinum type E in low-acid foods and phosphate buffer by heat and pressure
Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites
J. Appl. Microbiol.
Quantitative proteomics for the comprehensive analysis of stress responses of Lactobacillus paracasei subsp. Paracasei F19
J. Proteome Res
Lactobacillus hordei dextrans induce Saccharomyces cerevisiae aggregation and network formation on hydrophilic surfaces
Int. J. Biological Macromolecules
Cold and salt stress modulate amount, molecular and macromolecular structure of a Lactobacillus sakei dextran