-
1
-
-
0037348872
-
Beginnings of microbiology and biochemistry: the contribution of yeast research
-
Barnett, J. A. 2003. Beginnings of microbiology and biochemistry: the contribution of yeast research. Microbiol. 149:557-567.
-
(2003)
Microbiol
, vol.149
, pp. 557-567
-
-
Barnett, J.A.1
-
2
-
-
0004045463
-
The History of Bacteriology
-
Oxford University Press, London
-
Bulloch, W. 1960. The History of Bacteriology. Oxford University Press, London.
-
(1960)
-
-
Bulloch, W.1
-
3
-
-
2542521862
-
Beer and ale
-
In K. F. Kiple, K. C. Ornelas (ed). Cambridge World History of Food, Cambridge University Press, Cambridge, United Kingdom
-
Cantrell, P. A. 2000. Beer and ale. In K. F. Kiple, K. C. Ornelas (ed). Cambridge World History of Food, p. 619-625. Cambridge University Press, Cambridge, United Kingdom
-
(2000)
, pp. 619-625
-
-
Cantrell, P.A.1
-
4
-
-
33645171159
-
Fermentations in world food processing
-
Steinkraus, K. H. 2002. Fermentations in world food processing. Comp. Rev. Food Sci. Technol. 1: 23-32.
-
(2002)
Comp. Rev. Food Sci. Technol
, vol.1
, pp. 23-32
-
-
Steinkraus, K.H.1
-
5
-
-
85054258666
-
Lactic acid bacteria: classification and physiology
-
In Salminen, S., A. von Write, and A. Ouwehand. Lactic Acid Bacteria Microbiological and Functional Aspects Third Edition Marcel Dekker, Inc. New York, New York
-
Axelsson, L. 2004. Lactic acid bacteria: classification and physiology, pp. 1-66. In Salminen, S., A. von Write, and A. Ouwehand. Lactic Acid Bacteria Microbiological and Functional Aspects Third Edition Marcel Dekker, Inc. New York, New York.
-
(2004)
, pp. 1-66
-
-
Axelsson, L.1
-
6
-
-
84889350640
-
Biology and health aspects of molds in foods and the environment
-
Bullerman, L. B. 1993. Biology and health aspects of molds in foods and the environment. J. Korean Soc. Food Nutr. 22:359-366.
-
(1993)
J. Korean Soc. Food Nutr
, vol.22
, pp. 359-366
-
-
Bullerman, L.B.1
-
7
-
-
0000164050
-
The genus Leuconostoc
-
In B. J. B. Wood and W. H. Holzapfel, ed. The Lactic Acid Bacteria, Volume 2, The genera of lactic acid bacteria. Blackie Academic and Professional
-
Dellaglio, F., L. M. T. Dicks, and S. Torriani. 1992. The genus Leuconostoc. In B. J. B. Wood and W. H. Holzapfel, ed. The Lactic Acid Bacteria, Volume 2, The genera of lactic acid bacteria. Blackie Academic and Professional pp 235-268.
-
(1992)
, pp. 235-268
-
-
Dellaglio, F.1
Dicks, L.M.T.2
Torriani, S.3
-
8
-
-
0025634299
-
Characterization of the lactose-specific enzymes of the phosphotransferase system in Lactococcus lactis
-
de Vos, W. M., I. Boerrigter, R. J. van Rooyen, B. Reiche, and W. Hengstenberg. 1990. Characterization of the lactose-specific enzymes of the phosphotransferase system in Lactococcus lactis. J. Biol. Chem. 265:22554-22560.
-
(1990)
J. Biol. Chem
, vol.265
, pp. 22554-22560
-
-
De Vos, W.M.1
Boerrigter, I.2
van Rooyen, R.J.3
Reiche, B.4
Hengstenberg, W.5
-
9
-
-
0031810672
-
Yeast carbon catabolite repression
-
Gancedo, J. M. 1998. Yeast carbon catabolite repression. Microbiol. Mol. Biol. Rev. 62:334-361.
-
(1998)
Microbiol. Mol. Biol. Rev
, vol.62
, pp. 334-361
-
-
Gancedo, J.M.1
-
10
-
-
0012172988
-
Taxonomic Outline of the Prokaryotes
-
Bergey's Manual of Systematic Bacteriology, Second Edition. Release 5. 0, Springer-Verlag. DOI: 10. 1007/ bergeysonline
-
Garrity, G. M., J. Bell, and T. G. Lilburn. 2004. Taxonomic Outline of the Prokaryotes. Bergey's Manual of Systematic Bacteriology, Second Edition. Release 5. 0, Springer-Verlag. DOI: 10. 1007/ bergeysonline.
-
(2004)
-
-
Garrity, G.M.1
Bell, J.2
Lilburn, T.G.3
-
11
-
-
1842434477
-
Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
-
Hemme, D., C. Foucaud-Scheunemann. 2004. Leuconostoc, characteristics, use in dairy technology and prospects in functional foods. Int. Dairy J. 14:467-494.
-
(2004)
Int. Dairy J
, vol.14
, pp. 467-494
-
-
Hemme, D.1
Foucaud-Scheunemann, C.2
-
12
-
-
32444439647
-
Metabolism of starter cultures
-
In E. H. Marth and J. L. Steele (ed.), Applied Dairy Microbiology. Marcel Dekker, Inc., New York, NY
-
Hutkins, R. W. 2001. Metabolism of starter cultures, p. 207. In E. H. Marth and J. L. Steele (ed.), Applied Dairy Microbiology. Marcel Dekker, Inc., New York, NY.
-
(2001)
, vol.207
-
-
Hutkins, R.W.1
-
13
-
-
33748056855
-
Comparative genomics of the lactic acid bacteria
-
(and 43 other authors) 2006, Proc. Nat. Acad. Sci. In Press
-
Makarova, K., Y. Wolf, et al., (and 43 other authors) 2006. Comparative genomics of the lactic acid bacteria. 2006. Proc. Nat. Acad. Sci. In Press.
-
(2006)
-
-
Makarova, K.1
Wolf, Y.2
-
14
-
-
16544391314
-
Essential Fungal Genetics
-
Springer-Verlag. New York, NY
-
Moore, D. and L. Novak Frazer. 2002. Essential Fungal Genetics. Springer-Verlag. New York, NY.
-
(2002)
-
-
Moore, D.1
Frazer, N.L.2
-
15
-
-
0033814080
-
Three new species in the Saccharomyces sensu stricto complex: Saccharomyces cariocanus, Saccharomyces kudriavzevii and Saccharomyces mikatae
-
Naumov, G. I., S. A. James, E. S. Naumova, E. J. Louis, and I. N. Roberts. 2000. Three new species in the Saccharomyces sensu stricto complex: Saccharomyces cariocanus, Saccharomyces kudriavzevii and Saccharomyces mikatae. Int. J. Syst. Evol. Microbiol. 50:1931-1942.
-
(2000)
Int. J. Syst. Evol. Microbiol
, vol.50
, pp. 1931-1942
-
-
Naumov, G.I.1
James, S.A.2
Naumova, E.S.3
Louis, E.J.4
Roberts, I.N.5
-
16
-
-
0004135657
-
Fungi and Food Spoilage
-
Aspen Publishers, Inc. Gaithersburg, MD
-
Pitt, J. I. and A. D. Hocking. 1999. Fungi and Food Spoilage. Aspen Publishers, Inc. Gaithersburg, MD.
-
(1999)
-
-
Pitt, J.I.1
Hocking, A.D.2
-
17
-
-
0003880355
-
Introduction to Food and Airborne Fungi
-
Sixth Ed. Centraalbureau voor Schimmelcultures. Utrecht, The Netherlands
-
Samson, R. A., E. S. Hoekstra, J. C. Frisvad and O. Filtenborg. 2000. Introduction to Food and Airborne Fungi. Sixth Ed. Centraalbureau voor Schimmelcultures. Utrecht, The Netherlands.
-
(2000)
-
-
Samson, R.A.1
Hoekstra, E.S.2
Frisvad, J.C.3
Filtenborg, O.4
-
18
-
-
0027284172
-
Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities
-
Buckenhüskes, H. J. 1993. Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FEMS Microbiol. Rev. 12:253-272.
-
(1993)
FEMS Microbiol. Rev
, vol.12
, pp. 253-272
-
-
Buckenhüskes, H.J.1
-
19
-
-
0032784543
-
Food fermentations: role of microorganisms in food production and preservation
-
Caplice, E., and G. F. Fitzgerald. 1999. Food fermentations: role of microorganisms in food production and preservation. Int. J. Food Microbiol. 50: 131-149.
-
(1999)
Int. J. Food Microbiol
, vol.50
, pp. 131-149
-
-
Caplice, E.1
Fitzgerald, G.F.2
-
20
-
-
0001934475
-
History and taxonomy of starter cultures
-
In T. M. Cogan and J.-P. Accolas (ed.). Dairy Starter Cultures. VCH Publishers, Inc., New York, New York
-
Cogan, T. M. 1996. History and taxonomy of starter cultures, p. 1-23. In T. M. Cogan and J.-P. Accolas (ed.). Dairy Starter Cultures. VCH Publishers, Inc., New York, New York.
-
(1996)
, pp. 1-23
-
-
Cogan, T.M.1
-
21
-
-
0034416648
-
Technology aspects related to the application of functional starter cultures
-
De Vuyst, L. 2000. Technology aspects related to the application of functional starter cultures. Food Technol. Biotechnol. 38:105-112.
-
(2000)
Food Technol. Biotechnol
, vol.38
, pp. 105-112
-
-
Vuyst, D.L.1
-
22
-
-
0347336447
-
New developments in meat starter cultures
-
Hammes W. P., and C. Hertel. 1998. New developments in meat starter cultures. Meat Sci. 49 (supplement): S125-S138.
-
(1998)
Meat Sci
, vol.49
, Issue.SUPPLEMENT
-
-
Hammes, W.P.1
Hertel, C.2
-
23
-
-
84892085528
-
Industrial use and production of lactic acid bacteria
-
In S. Salminen, A. von Wright, and A. Ouwehand (ed.) Lactic Acid Bacteria. Microbiological and functional aspects. 3rd Ed., Marcel Dekker Inc., New York, New York
-
Mäyrä-Mäkinen A, and M. Bigret. 1999. Industrial use and production of lactic acid bacteria, p. 175-198. In S. Salminen, A. von Wright, and A. Ouwehand (ed.) Lactic Acid Bacteria. Microbiological and functional aspects. 3rd Ed., Marcel Dekker Inc., New York, New York.
-
(1999)
, pp. 175-198
-
-
Mäyrä-Mäkinen, A.1
Bigret, M.2
-
24
-
-
23944440091
-
The long and winding road from the research laboratory to industrial applications of lactic acid bacteria
-
Pedersen, M. B., S. L. Iversen, K. I. Sørensen, and E. Johansen. 2005. The long and winding road from the research laboratory to industrial applications of lactic acid bacteria. FEMS Microbiol. Rev. 29:611-624.
-
(2005)
FEMS Microbiol. Rev
, vol.29
, pp. 611-624
-
-
Pedersen, M.B.1
Iversen, S.L.2
Sørensen, K.I.3
Johansen, E.4
-
25
-
-
0034509041
-
Novel cultures for cheese improvement
-
Ross, R. P., C. Stanton, C. Hill, G. F. Fitzgerald, and A. Coffey. 2000. Novel cultures for cheese improvement. Trends Food Sci. Technol. 11:96-104.
-
(2000)
Trends Food Sci. Technol
, vol.11
, pp. 96-104
-
-
Ross, R.P.1
Stanton, C.2
Hill, C.3
Fitzgerald, G.F.4
Coffey, A.5
-
26
-
-
0002685481
-
Commercial production of dairy starter cultures
-
In T. M. Cogan and J.-P. Accolas (ed.) Dairy Starter Cultures. VCH Publishers, Inc., New York, New York
-
Sandine, W. E. 1996. Commercial production of dairy starter cultures, p. 191-206. In T. M. Cogan and J.-P. Accolas (ed.) Dairy Starter Cultures. VCH Publishers, Inc., New York, New York.
-
(1996)
, pp. 191-206
-
-
Sandine, W.E.1
-
27
-
-
0036841853
-
Metabolic engineering of acetaldehyde production by Streptococcus thermophilus
-
Chaves, A. C. S. D., M. Fernandez, A. L. S. Lerayer, I. Mierau, M. Kleerebezem, and J. Hugenholtz. 2002. Metabolic engineering of acetaldehyde production by Streptococcus thermophilus. Appl. Environ. Microbiol. 68:5656-5662.
-
(2002)
Appl. Environ. Microbiol
, vol.68
, pp. 5656-5662
-
-
Chaves, A.C.S.D.1
Fernandez, M.2
Lerayer, A.L.S.3
Mierau, I.4
Kleerebezem, M.5
Hugenholtz, J.6
-
28
-
-
32444439647
-
Metabolism of starter cultures
-
In E. H. Marth and J. L. Steele (ed.), Applied Dairy Microbiology. Marcel Dekker, Inc., New York, NY
-
Hutkins, R. W. 2001. Metabolism of starter cultures, p. 207241. In E. H. Marth and J. L. Steele (ed.), Applied Dairy Microbiology. Marcel Dekker, Inc., New York, NY.
-
(2001)
, pp. 207241
-
-
Hutkins, R.W.1
-
29
-
-
1642601815
-
Formation and physical properties of milk protein gels
-
Lucey, J. A. 2002. Formation and physical properties of milk protein gels. J. Dairy Sci. 5:281-294.
-
(2002)
J. Dairy Sci
, vol.5
, pp. 281-294
-
-
Lucey, J.A.1
-
30
-
-
33751248066
-
Fermented milks and creams
-
In E. H. Marth and J. L. Steele (ed.), Applied Dairy Microbiology. Marcel Dekker, Inc., New York, NY
-
Mistry, V. V. 2001. Fermented milks and creams. p. 301-325. In E. H. Marth and J. L. Steele (ed.), Applied Dairy Microbiology. Marcel Dekker, Inc., New York, NY.
-
(2001)
, pp. 301-325
-
-
Mistry, V.V.1
-
31
-
-
3242656807
-
Kefir: a probiotic dairyconsumption nutritional and therapeutic aspects
-
Otles, S. and O. Cagindi. 2003. Kefir: a probiotic dairyconsumption nutritional and therapeutic aspects. Pak. J. Nutr. 2:54-59.
-
(2003)
Pak. J. Nutr
, vol.2
, pp. 54-59
-
-
Otles, S.1
Cagindi, O.2
-
32
-
-
73649098563
-
Regulatory and clinical aspects of dairy probiotics
-
FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Powder Milk with Live Lactic Acid Bacteria. (Online at
-
Reid, G. 2001. Regulatory and clinical aspects of dairy probiotics. FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Powder Milk with Live Lactic Acid Bacteria. (Online at ftp://ftp.fao.org/es/esn/food/Reid.pdf)
-
(2001)
-
-
Reid, G.1
-
33
-
-
0000871815
-
Yogurt: technology and biochemistry
-
Tamine, A. Y., and H. C. Deeth. 1980. Yogurt: technology and biochemistry. J. Food Prot. 43:939-977.
-
(1980)
J. Food Prot
, vol.43
, pp. 939-977
-
-
Tamine, A.Y.1
Deeth, H.C.2
-
34
-
-
0346703156
-
Probiotics
-
Sanders, M. E. 1999. Probiotics. Food Technol. 53: 67-77.
-
(1999)
Food Technol
, vol.53
, pp. 67-77
-
-
Sanders, M.E.1
-
35
-
-
2142777896
-
The relative effect of milk base, starter, and process on yogurt texture: a review
-
Sodini, I., F. Remeuf, S. Haddad, and G. Corrieu. 2004. The relative effect of milk base, starter, and process on yogurt texture: a review. Crit. Rev. Food Sci. Nutr. 44:113-137.
-
(2004)
Crit. Rev. Food Sci. Nutr
, vol.44
, pp. 113-137
-
-
Sodini, I.1
Remeuf, F.2
Haddad, S.3
Corrieu, G.4
-
36
-
-
0001504142
-
The yogurt story-past, present and future
-
[Note, this is the first of a ten-part series of articles on yogurt by E. R. Vedamuthu that appeared in this journal through Vol. 12, No. 6, 1992]
-
Vedamuthu, E. R. 1991. The yogurt story-past, present and future. Part I. Dairy Food Environ. Sanit. 11:202-203. [Note, this is the first of a ten-part series of articles on yogurt by E. R. Vedamuthu that appeared in this journal through Vol. 12, No. 6, 1992]
-
(1991)
Part I. Dairy Food Environ. Sanit
, vol.11
, pp. 202-203
-
-
Vedamuthu, E.R.1
-
37
-
-
0036692993
-
Bacteriophageresistant systems in dairy starter strains: molecular analysis to application
-
Coffey, A., and R. P. Ross. 2002. Bacteriophageresistant systems in dairy starter strains: molecular analysis to application. Antonie van Leeuwenhoek. 82:303-321.
-
(2002)
Antonie van Leeuwenhoek
, vol.82
, pp. 303-321
-
-
Coffey, A.1
Ross, R.P.2
-
38
-
-
77957150968
-
Cheese: an overview
-
In P. F. Fox, P. L. H. McSweeney, T. M. Cogan, and T. P. Guinee (ed.). Cheese: Chemistry, Physics and Microbiology, Third Edition, Volume 1:General Aspects. Elsevier Ltd., London
-
Fox, P. F., and P. L. H. McSweeney. 2004. Cheese: an overview, p. 1-18. In P. F. Fox, P. L. H. McSweeney, T. M. Cogan, and T. P. Guinee (ed.). Cheese: Chemistry, Physics and Microbiology, Third Edition, Volume 1:General Aspects. Elsevier Ltd., London.
-
(2004)
, pp. 1-18
-
-
Fox, P.F.1
McSweeney, P.L.H.2
-
39
-
-
77957812846
-
Salt in cheese: physical, chemical and biological aspects
-
In P. F. Fox, P. L. H. McSweeney, T. M. Cogan, and T. P. Guinee (ed.). Cheese: Chemistry, Physics and Microbiology, Third Edition, Volume 1: General Aspects. Elsevier Ltd., London
-
Guinee, T. P., and P. F. Fox, 2004. Salt in cheese: physical, chemical and biological aspects, p. 205-259. In P. F. Fox, P. L. H. McSweeney, T. M. Cogan, and T. P. Guinee (ed.). Cheese: Chemistry, Physics and Microbiology, Third Edition, Volume 1: General Aspects. Elsevier Ltd., London.
-
(2004)
, pp. 205-259
-
-
Guinee, T.P.1
Fox, P.F.2
-
40
-
-
32444439647
-
Metabolism of starter cultures
-
In E. H. Marth and J. L. Steele (ed.), Applied Dairy Microbiology. Marcel Dekker, Inc., New York, NY
-
Hutkins, R. W. 2001. Metabolism of starter cultures, p. 207-241. In E. H. Marth and J. L. Steele (ed.), Applied Dairy Microbiology. Marcel Dekker, Inc., New York, NY.
-
(2001)
, pp. 207-241
-
-
Hutkins, R.W.1
-
41
-
-
77955513170
-
Cheese and Fermented Milk Foods
-
origins and principles. 3rd ed. F. V. Kosikowski, Great Falls, Virginia
-
Kosikowski, F. V., and V. V. Mistry. 1997. Cheese and Fermented Milk Foods. Volume 1: origins and principles. 3rd ed. F. V. Kosikowski, Great Falls, Virginia.
-
(1997)
, vol.1
-
-
Kosikowski, F.V.1
Mistry, V.V.2
-
42
-
-
0003392989
-
Cheese and Fermented Milk Foods
-
Procedures and analysis. 3rd ed. F. V. Kosikowski, Great Falls, Virginia
-
Kosikowski, F. V., and V. V. Mistry. 1997. Cheese and Fermented Milk Foods. Volume 2: Procedures and analysis. 3rd ed. F. V. Kosikowski, Great Falls, Virginia.
-
(1997)
, vol.2
-
-
Kosikowski, F.V.1
Mistry, V.V.2
-
43
-
-
19744372019
-
Cheddar cheese and related drysalted cheese varieties
-
In P. F. Fox, P. L. H. McSweeney, T. M. Cogan, and T. P. Guinee (ed.). Cheese: Chemistry, Physics and Microbiology, Third Edition, Volume 2: General Aspects. Elsevier Ltd., London
-
Lawrence, R. C., J. Gilles, L. K. Creamer, V. L. Crow, H. A. Heap, C. G. Honoré, K. A. Lawrence, and P. K. Samal. 2004. Cheddar cheese and related drysalted cheese varieties, p. 71-102. In P. F. Fox, P. L. H. McSweeney, T. M. Cogan, and T. P. Guinee (ed.). Cheese: Chemistry, Physics and Microbiology, Third Edition, Volume 2: General Aspects. Elsevier Ltd., London.
-
(2004)
, pp. 71-102
-
-
Lawrence, R.C.1
Gilles, J.2
Creamer, L.K.3
Crow, V.L.4
Heap, H.A.5
Honoré, C.G.6
Lawrence, K.A.7
Samal, P.K.8
-
44
-
-
0642371612
-
Perspectives on the basis of the rheology and texture properties of cheese
-
Lucey, J. A., M. E. Johnson, and D. S. Horne. 2003. Perspectives on the basis of the rheology and texture properties of cheese. J. Dairy Sci. 86: 2725-2743.
-
(2003)
J. Dairy Sci
, vol.86
, pp. 2725-2743
-
-
Lucey, J.A.1
Johnson, M.E.2
Horne, D.S.3
-
45
-
-
0000614242
-
Water activity and chemical composition of cheese
-
Marcos, A., M. Alcala, F. Leon, J. Fernandez-Salguero, and M. A. Estaban. 1981. Water activity and chemical composition of cheese. J. Dairy Sci. 64: 622-626.
-
(1981)
J. Dairy Sci
, vol.64
, pp. 622-626
-
-
Marcos, A.1
Alcala, M.2
Leon, F.3
Fernandez-Salguero, J.4
Estaban, M.A.5
-
46
-
-
2442666400
-
Biochemistry of cheese ripening
-
McSweeney, P. L. H. 2004. Biochemistry of cheese ripening. Int. J. Dairy Technol. 57:127-144.
-
(2004)
Int. J. Dairy Technol
, vol.57
, pp. 127-144
-
-
McSweeney, P.L.H.1
-
47
-
-
77957242912
-
Biochemistry of cheese ripening: Introduction and Overview
-
In P. F. Fox, P. L. H. McSweeney, T. M. Cogan, and T. P. Guinee (ed.). Cheese: Chemistry, Physics and Microbiology, Third Edition, Volume 1: General Aspects. Elsevier Ltd., London
-
McSweeney, P. L. H. 2004. Biochemistry of cheese ripening: Introduction and Overview, 347-360. In P. F. Fox, P. L. H. McSweeney, T. M. Cogan, and T. P. Guinee (ed.). Cheese: Chemistry, Physics and Microbiology, Third Edition, Volume 1: General Aspects. Elsevier Ltd., London.
-
(2004)
, pp. 347-360
-
-
McSweeney, P.L.H.1
-
48
-
-
0035536925
-
Review: technology, chemistry and microbiology of whey cheeses
-
Pintado, M. E., A. C. Macedo, and F. X. Malcata. 2001. Review: technology, chemistry and microbiology of whey cheeses. Food Sci. Tech. Int. 7:105-116.
-
(2001)
Food Sci. Tech. Int
, vol.7
, pp. 105-116
-
-
Pintado, M.E.1
Macedo, A.C.2
Malcata, F.X.3
-
50
-
-
84889271423
-
How can you govern a country which has 246 varieties of cheese?
-
Charles De Gaulle, as quoted in Les Mots du General
-
"How can you govern a country which has 246 varieties of cheese?" Charles De Gaulle, as quoted in Les Mots du General, 1962.
-
(1962)
-
-
-
51
-
-
0036876042
-
Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products
-
Barbuti, S., and G. Parolari. 2002. Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products. Meat Sci. 62:323-329.
-
(2002)
Meat Sci
, vol.62
, pp. 323-329
-
-
Barbuti, S.1
Parolari, G.2
-
52
-
-
0001470097
-
Fungal ripened meats and meat products
-
In G. Campbell-Platt and P. E. Cook (ed.), Fermented Meats. Blackie Academic and Professional (Chapman and Hall)
-
Cook, P. E. 1995. Fungal ripened meats and meat products, p. 110-129. In G. Campbell-Platt and P. E. Cook (ed.), Fermented Meats. Blackie Academic and Professional (Chapman and Hall).
-
(1995)
, pp. 110-129
-
-
Cook, P.E.1
-
53
-
-
0035082754
-
Accelerated ripening of dry fermented sausages
-
Fernández, M., J. A. Ordåñez, J. M. Bruna, B. Herranz, and L. de la Hoz. 2000. Accelerated ripening of dry fermented sausages. Trends Food Sci. Technol. 11:201-209.
-
(2000)
Trends Food Sci. Technol
, vol.11
, pp. 201-209
-
-
Fernández, M.1
Ordåñez, J.A.2
Bruna, J.M.3
Herranz, B.4
De La Hoz, L.5
-
54
-
-
0010753332
-
Fermented meat production and consumption in the European Union
-
In G. Campbell-Platt and P. E. Cook (ed.), Fermented Meats. Blackie Academic and Professional (Chapman and Hall)
-
Fisher, S., and M. Palmer. 1995. Fermented meat production and consumption in the European Union, p. 217-233. In G. Campbell-Platt and P. E. Cook (ed.), Fermented Meats. Blackie Academic and Professional (Chapman and Hall).
-
(1995)
, pp. 217-233
-
-
Fisher, S.1
Palmer, M.2
-
56
-
-
0347336447
-
New developments in meat starter cultures
-
Hammes, W. P., and C. Hertel. 1998. New developments in meat starter cultures. Meat Sci. 49, No. Suppl. 1, S125-S138.
-
(1998)
Meat Sci
, vol.49
, Issue.SUPPL. 1
-
-
Hammes, W.P.1
Hertel, C.2
-
57
-
-
0000063350
-
Starters in the processing of meats
-
Hammes, W. P., and H. J. Knauff. 1994. Starters in the processing of meats. Meat Sci. 36:155-168.
-
(1994)
Meat Sci
, vol.36
, pp. 155-168
-
-
Hammes, W.P.1
Knauff, H.J.2
-
58
-
-
0347336446
-
Dry fermented sausages
-
Incze, K. 1998. Dry fermented sausages. Meat Sci. 49, No. Suppl. 1, S169-S177.
-
(1998)
Meat Sci
, vol.49
, Issue.SUPPL. 1
-
-
Incze, K.1
-
59
-
-
0002448672
-
Starter cultures for meat fermentations
-
In G. Campbell-Platt and P. E. Cook (ed.), Fermented Meats. Blackie Academic and Professional (Chapman and Hall)
-
Jessen, B. 1995. Starter cultures for meat fermentations, p. 130-159. In G. Campbell-Platt and P. E. Cook (ed.), Fermented Meats. Blackie Academic and Professional (Chapman and Hall).
-
(1995)
, pp. 130-159
-
-
Jessen, B.1
-
60
-
-
0001354808
-
Fermented meat products
-
Lücke, F.-K. 1994. Fermented meat products. Food Res. Int. 27:299-307.
-
(1994)
Food Res. Int
, vol.27
, pp. 299-307
-
-
Lücke, F.-K.1
-
61
-
-
0002843673
-
Fermented Sausages
-
In B. J. B. Wood (ed.), Microbiology of Fermented Foods, Volume 2. Blackie Academic and Professional (Chapman and Hall)
-
Lücke, F.-K. 1998. Fermented Sausages, p. 441-483. In B. J. B. Wood (ed.), Microbiology of Fermented Foods, Volume 2. Blackie Academic and Professional (Chapman and Hall).
-
(1998)
, pp. 441-483
-
-
Lücke, F.-K.1
-
62
-
-
0141535353
-
Biogenic amines in dry fermented sausages: a review
-
Suzzi, G., and F. Gardini. 2003. Biogenic amines in dry fermented sausages: a review. Int. J. Food Microbiol. 88:41-54.
-
(2003)
Int. J. Food Microbiol
, vol.88
, pp. 41-54
-
-
Suzzi, G.1
Gardini, F.2
-
63
-
-
0004153087
-
Microbiology of Foods
-
Chapter 9, Lactic fermentations, W. H. Freeman and Company, San Francisco
-
Ayres, J. C., J. O. Mundt, and W. E. Sandine. 1980. Microbiology of Foods. Chapter 9, Lactic fermentations, p. 198-230. W. H. Freeman and Company, San Francisco.
-
(1980)
, pp. 198-230
-
-
Ayres, J.C.1
Mundt, J.O.2
Sandine, W.E.3
-
64
-
-
0004017236
-
Table Olives: Production and Processing
-
Chapman and Hall, London
-
Fernández, A. G., M. J. F. Díez, and M. R. Adams. 1997. Table Olives: Production and Processing. Chapman and Hall, London.
-
(1997)
-
-
Fernández, A.G.1
Díez, M.J.F.2
Adams, M.R.3
-
65
-
-
0040883743
-
The microbiology of vegetable fermentations
-
In B. J. B. Wood (ed.) Microbiology of Fermented Foods, Volume 1, Blackie Academic and Professional (Chapman and Hall)
-
Harris, L. J. 1998. The microbiology of vegetable fermentations, p. 45-72. In B. J. B. Wood (ed.) Microbiology of Fermented Foods, Volume 1, Blackie Academic and Professional (Chapman and Hall).
-
(1998)
, pp. 45-72
-
-
Harris, L.J.1
-
67
-
-
0036122976
-
Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine
-
Nychas, G.-J. E., E. Z. Panagou, M. L. Parker, K. W. Waldron, and C. C. Tassou. 2002. Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine. Lett. Appl. Microbiol. 34:173-177.
-
(2002)
Lett. Appl. Microbiol
, vol.34
, pp. 173-177
-
-
Nychas, G.-J.E.1
Panagou, E.Z.2
Parker, M.L.3
Waldron, K.W.4
Tassou, C.C.5
-
68
-
-
77956998744
-
Sauerkraut
-
In C. O. Chichester, E. M. Mrak, and G. F. Stewart (ed.),
-
Pederson, C. S. 1960. Sauerkraut. In C. O. Chichester, E. M. Mrak, and G. F. Stewart (ed.), Advances in Food Research. 10:233-291.
-
(1960)
Advances in Food Research
, vol.10
, pp. 233-291
-
-
Pederson, C.S.1
-
69
-
-
0346850959
-
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
-
Randazzo, C. L., C. Restuccia, A. D. Romano, and C. Caggia. 2004. Lactobacillus casei, dominant species in naturally fermented Sicilian green olives. Int. J. Food Microbiol. 90:9-14.
-
(2004)
Int. J. Food Microbiol
, vol.90
, pp. 9-14
-
-
Randazzo, C.L.1
Restuccia, C.2
Romano, A.D.3
Caggia, C.4
-
70
-
-
0842306421
-
Effect of cultivar and processing method on the contents of polyphenols in table olives
-
Romero, C., M. Brenes, K. Yousfi, P. García, A. García, and A. Garrido. 2004. Effect of cultivar and processing method on the contents of polyphenols in table olives. J. Agri. Food Chem. 52:479-484.
-
(2004)
J. Agri. Food Chem
, vol.52
, pp. 479-484
-
-
Romero, C.1
Brenes, M.2
Yousfi, K.3
García, P.4
García, A.5
Garrido, A.6
-
71
-
-
33748342400
-
The Taste of Bread
-
(R. L. Wirtz, translator and J. J. MacGuire, technical editor). Aspen Publishers, Inc. Gaithersburg, Maryland
-
Calvel, R. 2001. The Taste of Bread. (R. L. Wirtz, translator and J. J. MacGuire, technical editor). Aspen Publishers, Inc. Gaithersburg, Maryland.
-
(2001)
-
-
Calvel, R.1
-
72
-
-
0006420099
-
Breadmaking Processes
-
In S. P. Cauvain and L. S. Young (ed.), Technol-ogy of Breadmaking. Blackie Academic and Professional (Chapman and Hall). London, UK
-
Cauvain, S. P. 1998. Breadmaking Processes, p. 18-44. In S. P. Cauvain and L. S. Young (ed.), Technol-ogy of Breadmaking. Blackie Academic and Professional (Chapman and Hall). London, UK.
-
(1998)
, pp. 18-44
-
-
Cauvain, S.P.1
-
73
-
-
0030991202
-
Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review
-
Gobbetti, M., and A. Corsetti. 1997. Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review. Food Microbiol. 14:175-187.
-
(1997)
Food Microbiol
, vol.14
, pp. 175-187
-
-
Gobbetti, M.1
Corsetti, A.2
-
75
-
-
0015026067
-
Microorganisms of the San Francisco sour dough bread process, II. Isolation and characterization of undescribed bacterial species responsible for the souring activity
-
Kline, L., and T. F. Sugihara. 1971. Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl. Microbiol. 21:459-465.
-
(1971)
Appl. Microbiol
, vol.21
, pp. 459-465
-
-
Kline, L.1
Sugihara, T.F.2
-
76
-
-
84889361078
-
Lallemand Baking Update, Lallemand Inc
-
Montreal, QC, Canada
-
Lallemand Baking Update, Lallemand Inc., Montreal, QC, Canada.
-
-
-
-
77
-
-
0000398345
-
Identification and characteristics of lactic acid bacteria isolated from sour dough sponges
-
Okada, S., M. Ishikawa, I. Yoshida, T. Uchimura, N. Ohara, and M. Kozaki. 1992. Identification and characteristics of lactic acid bacteria isolated from sour dough sponges. Biosci. Biotech. Biochem. 56:572-575.
-
(1992)
Biosci. Biotech. Biochem
, vol.56
, pp. 572-575
-
-
Okada, S.1
Ishikawa, M.2
Yoshida, I.3
Uchimura, T.4
Ohara, N.5
Kozaki, M.6
-
78
-
-
1942505485
-
Bread spoilage and staling
-
In S. P. Cauvain and L. S. Young (ed.), Technology of Breadmaking. Blackie Academic and Professional (Chapman and Hall)
-
Pateras, I. M. C. 1998. Bread spoilage and staling, p. 240-261. In S. P. Cauvain and L. S. Young (ed.), Technology of Breadmaking. Blackie Academic and Professional (Chapman and Hall).
-
(1998)
, pp. 240-261
-
-
Pateras, I.M.C.1
-
79
-
-
1242337995
-
Occurrence and dominance of yeast species in sourdough
-
Pulvirenti, A., L. Solieri, M. Gullo, L. De Vero, and P. Giudici. 2004. Occurrence and dominance of yeast species in sourdough. Lett. Appl. Microbiol. 38:113-117.
-
(2004)
Lett. Appl. Microbiol
, vol.38
, pp. 113-117
-
-
Pulvirenti, A.1
Solieri, L.2
Gullo, M.3
De Vero, L.4
Giudici, P.5
-
80
-
-
0004253287
-
Baking Science and Technology
-
Volumes 1 and 2, 3rd edition. Sosland Publishing Co. Merriam, Kansas
-
Pyler, E. J., 1988. Baking Science and Technology. Volumes 1 and 2, 3rd edition. Sosland Publishing Co. Merriam, Kansas.
-
(1988)
-
-
Pyler, E.J.1
-
82
-
-
0004157841
-
Handbook of Breadmaking Technology
-
Elsevier Applied Science, New York
-
Stear, C. A. 1990. Handbook of Breadmaking Technology. Elsevier Applied Science, New York.
-
(1990)
-
-
Stear, C.A.1
-
83
-
-
0027253971
-
Utilization of maltose and glucose by lactobacilli isolated from sourdough
-
Stolz, P., G. Böcker, R. F. Vogel, and W. P. Hammes. 1993. Utilization of maltose and glucose by lactobacilli isolated from sourdough. FEMS Microbiol. Lett. 109:237-242.
-
(1993)
FEMS Microbiol. Lett
, vol.109
, pp. 237-242
-
-
Stolz, P.1
Böcker, G.2
Vogel, R.F.3
Hammes, W.P.4
-
84
-
-
0015028676
-
Microorganisms of the San Francisco sour dough bread process, I. Yeasts responsible for the leavening action
-
Sugihara, T. F., L. Kline, and M. W. Miller. 1971. Microorganisms of the San Francisco sour dough bread process. I. Yeasts responsible for the leavening action. Appl. Microbiol. 21:456-458.
-
(1971)
Appl. Microbiol
, vol.21
, pp. 456-458
-
-
Sugihara, T.F.1
Kline, L.2
Miller, M.W.3
-
85
-
-
0028210819
-
Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp
-
Vogel, R. F., G. Böcker, P. Stolz, M. Ehrmann, D. Fanta, W. Ludwig, B. Pot, K. Kersters, K. H. Schleifer, and W. P. Hammes. 1994. Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. Int. J. System. Bacteriol. 44:223-229.
-
(1994)
nov. Int. J. System. Bacteriol
, vol.44
, pp. 223-229
-
-
Vogel, R.F.1
Böcker, G.2
Stolz, P.3
Ehrmann, M.4
Fanta, D.5
Ludwig, W.6
Pot, B.7
Kersters, K.8
Schleifer, K.H.9
Hammes, W.P.10
-
86
-
-
31544480835
-
Beer: Health and Nutrition
-
Blackwell Science Ltd., Oxford, United Kingdom
-
Bamforth, C. W. 2004. Beer: Health and Nutrition. Blackwell Science Ltd., Oxford, United Kingdom.
-
(2004)
-
-
Bamforth, C.W.1
-
87
-
-
33751226140
-
Microbiological aspects of brewing
-
In F. G. Priest and I. Campbell (ed.), Brewing Microbiology, 3rd Edition, Kluwer Academic/Plenum Publishers. New York
-
Campbell, I. 2003. Microbiological aspects of brewing, p. 1-17. In F. G. Priest and I. Campbell (ed.), Brewing Microbiology, 3rd Edition, Kluwer Academic/Plenum Publishers. New York.
-
(2003)
, pp. 1-17
-
-
Campbell, I.1
-
88
-
-
0010246093
-
Fundamentals of beer and hop chemistry
-
De Keukeleire, D., 2000. Fundamentals of beer and hop chemistry. Química Nova 23:108-112.
-
(2000)
Química Nova
, vol.23
, pp. 108-112
-
-
Keukeleire, D.D.1
-
89
-
-
84942116764
-
Brewing yeasts
-
In T. Boekhout and V. Robert (ed.), Yeasts in Food. Woodhead Publishing Limited, Cambridge, England and CRC Press, Boca Raton, Florida
-
Dufour, J.-P., K. Verstrepen, and G. Derdelinckx. 2003. Brewing yeasts, p. 347-388. In T. Boekhout and V. Robert (ed.), Yeasts in Food. Woodhead Publishing Limited, Cambridge, England and CRC Press, Boca Raton, Florida.
-
(2003)
, pp. 347-388
-
-
Dufour, J.-P.1
Verstrepen, K.2
Derdelinckx, G.3
-
90
-
-
34250644383
-
The microbiota of barley and malt
-
In F. G. Priest, and I. Campbell (ed.), Brewing Microbiology. 3rd Edition, Kluwer Academic/Plenum Publishers. New York
-
Flannigan, B. 2003. The microbiota of barley and malt, p. 113-180. In F. G. Priest, and I. Campbell (ed.), Brewing Microbiology. 3rd Edition, Kluwer Academic/Plenum Publishers. New York.
-
(2003)
, pp. 113-180
-
-
Flannigan, B.1
-
91
-
-
17844410996
-
The Brewers' Handbook. KVP Publishers
-
Clifton, Virginia
-
Goldammer, T. 1999. The Brewers' Handbook. KVP Publishers, Clifton, Virginia.
-
(1999)
-
-
Goldammer, T.1
-
92
-
-
84878168369
-
Yeast genetics
-
In F. G. Priest, and I. Campbell (ed.), Brewing Microbiology. 3rd Edition, Kluwer Academic/ Plenum Publishers. New York
-
Hammond, J. R. M., 2003. Yeast genetics, p. 67-112. In F. G. Priest, and I. Campbell (ed.), Brewing Microbiology. 3rd Edition, Kluwer Academic/ Plenum Publishers. New York.
-
(2003)
, pp. 67-112
-
-
Hammond, J.R.M.1
-
93
-
-
0242384444
-
Brewing
-
Royal Society of Chemistry. Cambridge, U. K
-
Hornsey, I. S. 1999. Brewing. Royal Society of Chemistry. Cambridge, U. K.
-
(1999)
-
-
Hornsey, I.S.1
-
94
-
-
0004182953
-
Malting and Brewing Science
-
Chapman and Hall Ltd, London, U. K
-
Hough, J. S., D. E. Briggs, and R. Stevens. 1971. Malting and Brewing Science. Chapman and Hall Ltd, London, U. K.
-
(1971)
-
-
Hough, J.S.1
Briggs, D.E.2
Stevens, R.3
-
95
-
-
3142721989
-
The chemistry of beer instability
-
Stewart, G. G. 2004. The chemistry of beer instability. J. Chem. Ed. 81:963-968.
-
(2004)
J. Chem. Ed
, vol.81
, pp. 963-968
-
-
Stewart, G.G.1
-
96
-
-
33644887576
-
Gram-negative brewery bacteria
-
In F. G. Priest, and I. Campbell (ed.), Brewing Microbiology. 3rd Edition, Kluwer Academic/Plenum Publishers. New York
-
Van Vuuren, H. J. J., and F. G. Priest. 2003. Gram-negative brewery bacteria, p. 219-245. In F. G. Priest, and I. Campbell (ed.), Brewing Microbiology. 3rd Edition, Kluwer Academic/Plenum Publishers. New York.
-
(2003)
, pp. 219-245
-
-
Van Vuuren, H.J.J.1
Priest, F.G.2
-
97
-
-
0004203650
-
The Technology of Wine Making
-
4th Ed., Avi Publishing Company, Inc., Westport, Connecticut
-
Amerine, M. A., H. W. Berg, R. E. Kunkee, C. S. Ough, V. L. Singleton, A. D. Webb. 1980. The Technology of Wine Making, 4th Ed., Avi Publishing Company, Inc., Westport, Connecticut.
-
(1980)
-
-
Amerine, M.A.1
Berg, H.W.2
Kunkee, R.E.3
Ough, C.S.4
Singleton, V.L.5
Webb, A.D.6
-
98
-
-
5444245699
-
The 'buttery' attribute of wine-diacetyl-desirability, spoilage and beyond
-
Bartowsky, E. J., and P. A. Henschke. 2004. The 'buttery' attribute of wine-diacetyl-desirability, spoilage and beyond. Int. J. Food Microbiol. 96: 235-252.
-
(2004)
Int. J. Food Microbiol
, vol.96
, pp. 235-252
-
-
Bartowsky, E.J.1
Henschke, P.A.2
-
99
-
-
0004012916
-
Principles and Practices of Winemaking
-
Chapman and Hall, New York, New York
-
Boulton, R. B., V. L. Singleton, L. F. Bisson, and R. E. Kunkee. 1996. Principles and Practices of Winemaking. Chapman and Hall, New York, New York.
-
(1996)
-
-
Boulton, R.B.1
Singleton, V.L.2
Bisson, L.F.3
Kunkee, R.E.4
-
100
-
-
28444455326
-
An Encyclopedia of the Wines and Domaines of France
-
University of California Press. Berkeley, California
-
Coates, C. 2000. An Encyclopedia of the Wines and Domaines of France. University of California Press. Berkeley, California.
-
(2000)
-
-
Coates, C.1
-
101
-
-
0041870476
-
Yeast interactions and wine flavour
-
Fleet, G. H. 2003. Yeast interactions and wine flavour. Int. J. Food Microbiol. 86:11-22.
-
(2003)
Int. J. Food Microbiol
, vol.86
, pp. 11-22
-
-
Fleet, G.H.1
-
102
-
-
0004114545
-
Wine Microbiology
-
Chapman and Hall, New York, New York
-
Fugelsang, K. C. 1997. Wine Microbiology. Chapman and Hall, New York, New York.
-
(1997)
-
-
Fugelsang, K.C.1
-
103
-
-
15244350896
-
Strategies and perspectives for genetic improvement of wine yeasts
-
Giudici, P., L. Solieri, A. M. Pulvirenti, and S. Cassanelli. 2005. Strategies and perspectives for genetic improvement of wine yeasts. Appl. Microbiol. Biotechnol. 66:607-613.
-
(2005)
Appl. Microbiol. Biotechnol
, vol.66
, pp. 607-613
-
-
Giudici, P.1
Solieri, L.2
Pulvirenti, A.M.3
Cassanelli, S.4
-
104
-
-
0006036811
-
Wine Science: Principles, Practice, Perception
-
2nd Ed., Academic Press, San Diego, California
-
Jackson, R. S. 2000. Wine Science: Principles, Practice, Perception, 2nd Ed., Academic Press, San Diego, California.
-
(2000)
-
-
Jackson, R.S.1
-
106
-
-
0036694174
-
The cell membrane and the struggle for life of lactic acid bacteria
-
Konings, W. N. 2002. The cell membrane and the struggle for life of lactic acid bacteria. Antonie van Leeuwenhoek 82:3-27.
-
(2002)
Antonie van Leeuwenhoek
, vol.82
, pp. 3-27
-
-
Konings, W.N.1
-
107
-
-
0036773288
-
Meeting the consumer challenge through genetically customized wine-yeast strains
-
Pretorius, I. S., and F. F. Bauer. 2002. Meeting the consumer challenge through genetically customized wine-yeast strains. Trends Biotechnol. 20:426-478.
-
(2002)
Trends Biotechnol
, vol.20
, pp. 426-478
-
-
Pretorius, I.S.1
Bauer, F.F.2
-
108
-
-
0003462635
-
Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications
-
John Wiley and Sons, Ltd., West Essex, England
-
Ribéreau-Gayon, P., D. Dubourdieu, B. Donèche, and A. Lonvaud. 2000. Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications. John Wiley and Sons, Ltd., West Essex, England.
-
(2000)
-
-
Ribéreau-Gayon, P.1
Dubourdieu, D.2
Donèche, B.3
Lonvaud, A.4
-
109
-
-
84947339425
-
Handbook of Enology, Volume 2:The Chemistry of Wine Stabilization and Treatments
-
John Wiley and Sons, Ltd. West Essex, England
-
Ribéreau-Gayon, P., Y. Glories, A. Maujean, and D. Dubourdieu. 2000. Handbook of Enology, Volume 2:The Chemistry of Wine Stabilization and Treatments. John Wiley and Sons, Ltd. West Essex, England.
-
(2000)
-
-
Ribéreau-Gayon, P.1
Glories, Y.2
Maujean, A.3
Dubourdieu, D.4
-
110
-
-
0042845707
-
Function of yeast species and strains in wine flavour
-
Romano, P., C. Fiore, M. Paraggio, M. Caruso, and A. Capece. 2003. Function of yeast species and strains in wine flavour. Int. J. Food Microbiol. 86: 169-180.
-
(2003)
Int. J. Food Microbiol
, vol.86
, pp. 169-180
-
-
Romano, P.1
Fiore, C.2
Paraggio, M.3
Caruso, M.4
Capece, A.5
-
111
-
-
0002678915
-
Microbiology of Fermented Foods
-
In B. J. B. Wood (ed.), Blackie Academic and Professional (Chapman and Hall). London, United Kingdom
-
Adams, M. R. Vinegar. p. 1-44. In B. J. B. Wood (ed.) Microbiology of Fermented Foods, Volume 1, 1998. Blackie Academic and Professional (Chapman and Hall). London, United Kingdom.
-
(1998)
, vol.1
, pp. 1-44
-
-
Adams, M.R.1
Vinegar2
-
112
-
-
0004232630
-
In Food Microbiology
-
Royal Society of Chemistry. Cambridge, U. K
-
Adams, M. R., and M. O. Moss. 1995. In Food Microbiology. Royal Society of Chemistry. Cambridge, U. K.
-
(1995)
-
-
Adams, M.R.1
Moss, M.O.2
-
113
-
-
0027851821
-
Genetic organization of Acetobacter for acetic acid fermentation
-
Beppu, T. 1993. Genetic organization of Acetobacter for acetic acid fermentation. Antonie Van Leeuwenhoek 64:121-135.
-
(1993)
Antonie Van Leeuwenhoek
, vol.64
, pp. 121-135
-
-
Beppu, T.1
-
114
-
-
0036739319
-
Re-examination of the genus Acetobacter, with descriptions of Acetobacter cerevisiae sp, nov. and Acetobacter malorum sp. nov
-
Cleenwerck, I., K. Vandemeulebroecke, D. Janssens, and J. Swings. 2002. Re-examination of the genus Acetobacter, with descriptions of Acetobacter cerevisiae sp. nov. and Acetobacter malorum sp. nov. Int. J. Syst. Evol. Microbiol. 52:1551-1558.
-
(2002)
Int. J. Syst. Evol. Microbiol
, vol.52
, pp. 1551-1558
-
-
Cleenwerck, I.1
Vandemeulebroecke, K.2
Janssens, D.3
Swings, J.4
-
115
-
-
0026008782
-
An Acetobacter xylinum insertion sequence element associated with inactivation of cellulose production
-
Coucheron, D. 1991. An Acetobacter xylinum insertion sequence element associated with inactivation of cellulose production. J. Bacteriol. 173: 7523-5731.
-
(1991)
J. Bacteriol
, vol.173
, pp. 7523-5731
-
-
Coucheron, D.1
-
116
-
-
0008914410
-
Oxidation of organic compounds
-
In J. W. Lengeler, G. Drews, and A. S. Schlegel (ed.), Biology of the Prokaryotes. Blackwell Science, Stuttgart, Germany
-
Fuchs, G. 1999. Oxidation of organic compounds, p. 187-233. In J. W. Lengeler, G. Drews, and A. S. Schlegel (ed.), Biology of the Prokaryotes. Blackwell Science, Stuttgart, Germany.
-
(1999)
, pp. 187-233
-
-
Fuchs, G.1
-
117
-
-
0012172988
-
Taxonomic Outline of the Prokaryotes. Bergey's Manual of Systematic Bacteriology
-
2nd ed. Release 5. 0, Springer-Verlag. DOI: 10. 1007/bergeysonline
-
Garrity, G. M., J. Bell, and T. G. Lilburn. 2004. Taxonomic Outline of the Prokaryotes. Bergey's Manual of Systematic Bacteriology, 2nd ed. Release 5. 0, Springer-Verlag. DOI: 10. 1007/bergeysonline.
-
(2004)
-
-
Garrity, G.M.1
Bell, J.2
Lilburn, T.G.3
-
118
-
-
0002911325
-
Gram-negative aerobic/microaerophilic rods and cocci
-
In Bergey's Manual of Determinative Bacteriology, 9th Ed., Williams and Wilkins Co. Baltimore, Maryland
-
Holt, J. G., N. R. Krieg, P. H. A. Sneath, J. T. Staley, and S. T. Williams. 1994. Gram-negative aerobic/microaerophilic rods and cocci, p. 71-174. In Bergey's Manual of Determinative Bacteriology, 9th Ed., Williams and Wilkins Co. Baltimore, Maryland.
-
(1994)
, pp. 71-174
-
-
Holt, J.G.1
Krieg, N.R.2
Sneath, P.H.A.3
Staley, J.T.4
Williams, S.T.5
-
119
-
-
0029148093
-
Cloning, sequencing, and characterization of the gene encoding the smallest subunit of the threecomponent membrane-bound alcohol dehydrogenase from Acetobacter pasteurianus
-
Kondo, K., T. Beppu, and S. Horinouchi. 1995. Cloning, sequencing, and characterization of the gene encoding the smallest subunit of the threecomponent membrane-bound alcohol dehydrogenase from Acetobacter pasteurianus. J. Bacteriol. 177:5048-5055.
-
(1995)
J. Bacteriol
, vol.177
, pp. 5048-5055
-
-
Kondo, K.1
Beppu, T.2
Horinouchi, S.3
-
120
-
-
0141849135
-
Characterization of plasmids purified from Acetobacter pasteurianus 2374
-
Krahulec, J., M. Kretová, and J. Grones. 2003. Characterization of plasmids purified from Acetobacter pasteurianus 2374. Biochem. Biophys. Res. Comm. 310:94-97.
-
(2003)
Biochem. Biophys. Res. Comm
, vol.310
, pp. 94-97
-
-
Krahulec, J.1
Kretová, M.2
Grones, J.3
-
121
-
-
0034526075
-
Systematic study of the genus Acetobacter with descriptions of Acetobacter indonesiensis sp, nov., Acetobacter tropicalis sp. nov., Acetobacter orleanensis (Henneberg 1906) comb. nov., Acetobacter lovaniensis (Frateur 1950) comb. nov., and Acetobacter estunensis (Carr 1958) comb. nov
-
Lisdiyanti, P., H. Kawasaki, T. Seki, Y. Yamada, T. Uchimura, and K. Komagata. 2000. Systematic study of the genus Acetobacter with descriptions of Acetobacter indonesiensis sp. nov., Acetobacter tropicalis sp. nov., Acetobacter orleanensis (Henneberg 1906) comb. nov., Acetobacter lovaniensis (Frateur 1950) comb. nov., and Acetobacter estunensis (Carr 1958) comb. nov. J. Gen. Appl. Microbiol. 46:147-165.
-
(2000)
J. Gen. Appl. Microbiol
, vol.46
, pp. 147-165
-
-
Lisdiyanti, P.1
Kawasaki, H.2
Seki, T.3
Yamada, Y.4
Uchimura, T.5
Komagata, K.6
-
122
-
-
0028202832
-
Respiratory chains and bioenergetics of acetic acid bacteria
-
In A. H. Rose and D. W. Tempest (ed.), Advances in Microbial Physiology, vol. 36. Academic Press, Ltd., London
-
Matsushita, K., H. Toyama, and O. Adachi. 1994. Respiratory chains and bioenergetics of acetic acid bacteria, p. 247-301. In A. H. Rose and D. W. Tempest (ed.), Advances in Microbial Physiology, vol. 36. Academic Press, Ltd., London.
-
(1994)
, pp. 247-301
-
-
Matsushita, K.1
Toyama, H.2
Adachi, O.3
-
123
-
-
0029148859
-
The microbiology and taxonomy of Acetobacter europaeus in commercial vinegar production
-
Sievers, M., and M. Teuber. 1995. The microbiology and taxonomy of Acetobacter europaeus in commercial vinegar production. J. Appl. Bacteriol. Symp. Suppl. 79:84S-95S.
-
(1995)
J. Appl. Bacteriol. Symp. Suppl
, vol.79
-
-
Sievers, M.1
Teuber, M.2
-
124
-
-
0031852055
-
Description of Acetobacter oboediens sp, nov. and Acetobacter pomorum sp.nov., two new species isolated from industrial vinegar fermentations
-
Sokollek, S. J., C. Hertel, and W. P. Hammes. 1998. Description of Acetobacter oboediens sp. nov. and Acetobacter pomorum sp.nov., two new species isolated from industrial vinegar fermentations. Int. J. Syst. Bacteriol. 48:935-940.
-
(1998)
Int. J. Syst. Bacteriol
, vol.48
, pp. 935-940
-
-
Sokollek, S.J.1
Hertel, C.2
Hammes, W.P.3
-
125
-
-
1842313806
-
The occurrence of bacteriophages in spirit vinegar fermentation
-
Stamm, W. W., M. Kittelmann, H. Follmann, and H. G. Trüper. 1989. The occurrence of bacteriophages in spirit vinegar fermentation. Appl. Microbiol. Biotechnol. 30:41-46.
-
(1989)
Appl. Microbiol. Biotechnol
, vol.30
, pp. 41-46
-
-
Stamm, W.W.1
Kittelmann, M.2
Follmann, H.3
Trüper, H.G.4
-
126
-
-
0025885529
-
Novel insertion sequence IS1380 from Acetobacter pasteurianus is involved in loss of ethanoloxidizing ability
-
Takemura, H., S. Horinouchi, and T. Beppu. 1991. Novel insertion sequence IS1380 from Acetobacter pasteurianus is involved in loss of ethanoloxidizing ability. J. Bacteriol. 173:7070-7076.
-
(1991)
J. Bacteriol
, vol.173
, pp. 7070-7076
-
-
Takemura, H.1
Horinouchi, S.2
Beppu, T.3
-
127
-
-
0027428003
-
Induction by ethanol of alcohol dehydrogenase activity in Acetobacter pasteurianus
-
Takemura, H., K. Kondo, S. Horinouchi, and T. Beppu. 1993. Induction by ethanol of alcohol dehydrogenase activity in Acetobacter pasteurianus. J. Bacteriol. 175:6857-6866.
-
(1993)
J. Bacteriol
, vol.175
, pp. 6857-6866
-
-
Takemura, H.1
Kondo, K.2
Horinouchi, S.3
Beppu, T.4
-
128
-
-
0036344113
-
Wine vinegar: technology, authenticity and quality evaluation
-
Tesfaye, W., M. L. Morales, M. C. García-Parilla, and A. M. Troncoso. 2002. Wine vinegar: technology, authenticity and quality evaluation. Trends Food Sci. Technol. 13:12-21.
-
(2002)
Trends Food Sci. Technol
, vol.13
, pp. 12-21
-
-
Tesfaye, W.1
Morales, M.L.2
García-Parilla, M.C.3
Troncoso, A.M.4
-
129
-
-
0030849308
-
Biochemical and genetic character-ization of the acetaldehyde dehydrogenase complex from Acetobacter europaeus
-
Thurner, C., C. Vela, L. Thöny-Meyer, L. Meile, and M. Teuber. 1997. Biochemical and genetic character-ization of the acetaldehyde dehydrogenase complex from Acetobacter europaeus. Arch. Microbiol. 168:81-91.
-
(1997)
Arch. Microbiol
, vol.168
, pp. 81-91
-
-
Thurner, C.1
Vela, C.2
Thöny-Meyer, L.3
Meile, L.4
Teuber, M.5
-
130
-
-
0034023388
-
Asaia bogorensis gen, nov., sp. nov., an unusual acetic acid bacterium in the Α-Proteobacteria
-
Yamada, Y., K. Katsura, H. Kawasaki, Y. Widyastuti, S. Saono, T. Seki, T. Uchimura, and K. Komagata. 2000. Asaia bogorensis gen. nov., sp. nov., an unusual acetic acid bacterium in the Α-Proteobacteria. Int. J. Syst. Evol. Microbiol. 50:823-829.
-
(2000)
Int. J. Syst. Evol. Microbiol
, vol.50
, pp. 823-829
-
-
Yamada, Y.1
Katsura, K.2
Kawasaki, H.3
Widyastuti, Y.4
Saono, S.5
Seki, T.6
Uchimura, T.7
Komagata, K.8
-
131
-
-
84889325561
-
Indigenous amino acid/peptide sauces and pastes with meatlike flavor
-
and 31 other authors, In K. H. Steinkraus (ed.), Handbook of Indigenous Fermented Foods, 2nd ed. Marcel Dekker, Inc. New York, New York
-
Baens-Arcega, L., A. G., Ardisher, C. G. Bellows, and 31 other authors. 1996. Indigenous amino acid/peptide sauces and pastes with meatlike flavor. p. 509-654. In K. H. Steinkraus (ed.), Handbook of Indigenous Fermented Foods, 2nd ed. Marcel Dekker, Inc. New York, New York.
-
(1996)
, pp. 509-654
-
-
Baens-Arcega, L.A.G.1
Ardisher, C.2
Bellows, G.3
-
132
-
-
13244264454
-
Fermented fish and fish products
-
In B. J. B. Woods, (ed.) Microbiology of Fermented Foods, Volume 1. Blackie Academic and Professional. London
-
Beddows, C. G. 1998. Fermented fish and fish products, p. 416-440. In B. J. B. Woods, (ed.) Microbiology of Fermented Foods, Volume 1. Blackie Academic and Professional. London.
-
(1998)
, pp. 416-440
-
-
Beddows, C.G.1
-
133
-
-
1642324192
-
Traditional fermented foods
-
In M. P. Doyle, L. R. Beuchat, and T. J. Montville (eds.). Food Microbiology: Fundamentals and Frontiers, 2nd Ed. ASM Press, Washington, D. C
-
Beuchat, L. R. 2001. Traditional fermented foods, p. 701-719. In M. P. Doyle, L. R. Beuchat, and T. J. Montville (eds.). Food Microbiology: Fundamentals and Frontiers, 2nd Ed. ASM Press, Washington, D. C.
-
(2001)
, pp. 701-719
-
-
Beuchat, L.R.1
-
134
-
-
84889475912
-
Industrialization of Japanese miso fermentation
-
In K. H. Steinkraus (ed.), Industrialization of indigenous fermented foods, 2nd ed. Marcel Dekker, Inc., New York, New York
-
Ebine, H. 2004. Industrialization of Japanese miso fermentation, p. 99-147. In K. H. Steinkraus (ed.), Industrialization of indigenous fermented foods, 2nd ed. Marcel Dekker, Inc., New York, New York.
-
(2004)
, pp. 99-147
-
-
Ebine, H.1
-
135
-
-
3743053775
-
Miso
-
In N. R. Reddy, M. P. Pierson, and D. K. Salunkhe (eds.), Legume-based fermented foods. CRC Press. Boca Raton, Florida
-
Ebine, H. 1986. Miso, p. 47-68. In N. R. Reddy, M. P. Pierson, and D. K. Salunkhe (eds.), Legume-based fermented foods. CRC Press. Boca Raton, Florida.
-
(1986)
, pp. 47-68
-
-
Ebine, H.1
-
136
-
-
0001891599
-
Industrialization of fermented soy sauce production centering around Japanese shoyu
-
In K. H. Steinkraus (ed.), Industrialization of indigenous fermented foods, 2nd ed. Marcel Dekker, Inc., New York, New York
-
Fukushima, D. 2004. Industrialization of fermented soy sauce production centering around Japanese shoyu, p. 1-98. In K. H. Steinkraus (ed.), Industrialization of indigenous fermented foods, 2nd ed. Marcel Dekker, Inc., New York, New York.
-
(2004)
, pp. 1-98
-
-
Fukushima, D.1
-
137
-
-
0027488738
-
Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains
-
Hachmeister, K. A., and D. Y. C. Fung. 1993. Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains. Crit. Rev. Microbiol. 19:137-188.
-
(1993)
Crit. Rev. Microbiol
, vol.19
, pp. 137-188
-
-
Hachmeister, K.A.1
Fung, D.Y.C.2
-
138
-
-
0027378826
-
Formation of vitamins by pure cultures of tempe moulds and bacteria during the tempe solid substrate fermentation
-
Keuth, S., and B. Bisping. 1993. Formation of vitamins by pure cultures of tempe moulds and bacteria during the tempe solid substrate fermentation. J. Appl. Bacteriol. 75:427-434.
-
(1993)
J. Appl. Bacteriol
, vol.75
, pp. 427-434
-
-
Keuth, S.1
Bisping, B.2
-
139
-
-
0035934980
-
Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce
-
Kimura, B., Y. Konagaya, and T. Fujii. 2001. Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce. Int. J. Food Microbiol. 70:71-77.
-
(2001)
Int. J. Food Microbiol
, vol.70
, pp. 71-77
-
-
Kimura, B.1
Konagaya, Y.2
Fujii, T.3
-
140
-
-
33744464676
-
Industrialization of Japanese natto
-
In K. H. Steinkraus (ed.), Industrialization of Indigenous Fermented Foods, 2nd ed. Marcel Dekker. New York, New York
-
Kiuchi, S., and S. Watanabe. 2004. Industrialization of Japanese natto. p. 193-246. In K. H. Steinkraus (ed.), Industrialization of Indigenous Fermented Foods, 2nd ed. Marcel Dekker. New York, New York.
-
(2004)
, pp. 193-246
-
-
Kiuchi, S.1
Watanabe, S.2
-
142
-
-
0025017940
-
Recent developments in tempe research
-
Nout, M. J. R., and F. M. Rombouts. 1990. Recent developments in tempe research. J. Appl. Bacteriol. 69:609-633.
-
(1990)
J. Appl. Bacteriol
, vol.69
, pp. 609-633
-
-
Nout, M.J.R.1
Rombouts, F.M.2
-
143
-
-
16444362114
-
Tempe fermentation, innovation and functionality: update into the third millennium
-
Nout, M. J. R., and J. K. Kiers. 1995. Tempe fermentation, innovation and functionality: update into the third millennium. J. Appl. Microbiol. 98:789-805.
-
(1995)
J. Appl. Microbiol
, vol.98
, pp. 789-805
-
-
Nout, M.J.R.1
Kiers, J.K.2
-
144
-
-
84991101225
-
Japanese soy sauce with emphasis on off-flavors
-
In G. Charalambous (ed.). Off-flavors in foods and beverages. Elsevier Science Publishers. Amsterdam, Netherlands
-
Nunomura, N., and M. Sasaki. 1992. Japanese soy sauce with emphasis on off-flavors, p. 287-312. In G. Charalambous (ed.). Off-flavors in foods and beverages. Elsevier Science Publishers. Amsterdam, Netherlands.
-
(1992)
, pp. 287-312
-
-
Nunomura, N.1
Sasaki, M.2
-
145
-
-
0003048071
-
Natto
-
In N. R. Reddy, M. P. Pierson, and K. Salunkhe (eds.), Legume-based fermented foods. CRC Press. Boca Raton, Florida
-
Ohta, T. 1986. Natto, p. 85-93. In N. R. Reddy, M. P. Pierson, and K. Salunkhe (eds.), Legume-based fermented foods. CRC Press. Boca Raton, Florida.
-
(1986)
, pp. 85-93
-
-
Ohta, T.1
-
146
-
-
18544405712
-
Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substitute for fermentation
-
Paludan-Muller, C., H. H. Huss, and L. Gram. 1999. Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substitute for fermentation. Int. J. Food Microbiol. 46:219-229.
-
(1999)
Int. J. Food Microbiol
, vol.46
, pp. 219-229
-
-
Paludan-Muller, C.1
Huss, H.H.2
Gram, L.3
-
147
-
-
9544244889
-
Chemical and enzymic changes during the fermentation of bacteria-free soya bean tempe
-
Ruiz-Terán, F., and J. D. Owens. 1996. Chemical and enzymic changes during the fermentation of bacteria-free soya bean tempe. J. Sci. Food Agri. 71:523-530.
-
(1996)
J. Sci. Food Agri
, vol.71
, pp. 523-530
-
-
Ruiz-Terán, F.1
Owens, J.D.2
-
149
-
-
84918378004
-
Tempeh Production
-
The Book of Tempeh: Volume II. New Age Foods, Lafayette, California
-
Shurtleff, W., and A. Aoyagi. 1979. Tempeh Production. The Book of Tempeh: Volume II. New Age Foods, Lafayette, California.
-
(1979)
-
-
Shurtleff, W.1
Aoyagi, A.2
-
150
-
-
0033213615
-
Protein utilization during soybean tempe fermentation
-
Sparringa, R. A., and J. D. Owens. 1999. Protein utilization during soybean tempe fermentation. J. Agric. Food Chem. 47:4375-4378.
-
(1999)
J. Agric. Food Chem
, vol.47
, pp. 4375-4378
-
-
Sparringa, R.A.1
Owens, J.D.2
-
152
-
-
0033868151
-
Lactobacillus acidipiscis sp, nov. and Weisella thailandensis sp. nov. isolated from fermented fish in Thailand
-
Tanasupawat, S., O. Shida, S. Okada, and K. Komagata. 2000. Lactobacillus acidipiscis sp. nov. and Weisella thailandensis sp. nov. isolated from fermented fish in Thailand. Int. J. Syst. Evol. Microbiol. 50:1479-1485.
-
(2000)
Int. J. Syst. Evol. Microbiol
, vol.50
, pp. 1479-1485
-
-
Tanasupawat, S.1
Shida, O.2
Okada, S.3
Komagata, K.4
-
153
-
-
1942518268
-
Dormancy, activation and viability of Rhizopus oligosporus sporangiospores
-
Thanh, N. V., and M. J. R. Nout. 2004. Dormancy, activation and viability of Rhizopus oligosporus sporangiospores. Int. J. Food Microbiol. 92:171-179.
-
(2004)
Int. J. Food Microbiol
, vol.92
, pp. 171-179
-
-
Thanh, N.V.1
Nout, M.J.R.2
-
154
-
-
0013245084
-
Tempe
-
In N. R. Reddy, M. P. Pierson, and K. Salunkhe (eds.), Legume-based Fermented Foods. CRC Press. Boca Raton, Florida
-
Winarno, F. G., and N. R. Reddy. 1986. Tempe. p. 95-117. In N. R. Reddy, M. P. Pierson, and K. Salunkhe (eds.), Legume-based Fermented Foods. CRC Press. Boca Raton, Florida.
-
(1986)
, pp. 95-117
-
-
Winarno, F.G.1
Reddy, N.R.2
-
155
-
-
0001612918
-
Fermented protein foods in the Orient: shoyu and miso in Japan
-
In B. J. B. Woods (ed.), Microbiology of Fermented Foods, Volume 1. Blackie Academic and Professional. London
-
Yokotsuka, T. and M. Sasaki. 1998. Fermented protein foods in the Orient: shoyu and miso in Japan, p. 351-415. In B. J. B. Woods (ed.), Microbiology of Fermented Foods, Volume 1. Blackie Academic and Professional. London.
-
(1998)
, pp. 351-415
-
-
Yokotsuka, T.1
Sasaki, M.2
-
156
-
-
84889478374
-
Industrialization of Sake manufacture
-
Industrialization of indigenous fermented foods, 2nd ed. Marcel Dekker, Inc., New York, New York
-
Yoshizawa, K., and T. Ishikawa. 2004. Industrialization of Sake manufacture p. 149-192. Industrialization of indigenous fermented foods, 2nd ed. Marcel Dekker, Inc., New York, New York.
-
(2004)
, pp. 149-192
-
-
Yoshizawa, K.1
Ishikawa, T.2
|