(Q39639166)

English

Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations

scientific article published on March 2002

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scholarly article

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations (English)

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

sourdough starter

1 reference

based on heuristic

inferred from title

Lactobacillus amylovorus

object named as

Lactobacillus amylovorus

1 reference

based on heuristic

inferred from title

5

object named as

Luc De Vuyst

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

author name string

Winy Messens

1

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

Patricia Neysens

2

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

Wim Vansieleghem

3

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

Johan Vanderhoeven

4

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

language of work or name

0 references

publication date

1 March 2002

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

Applied and Environmental Microbiology

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

68

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

3

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

1431-1435

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=123765

14 September 2017

Non-dairy lactic fermentations: the cereal world.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=123765

14 September 2017

Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=123765

14 September 2017

Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=123765

14 September 2017

Novel method to extract large amounts of bacteriocins from lactic acid bacteria

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=123765

14 September 2017

Convenient Model To Describe the Combined Effects of Temperature and pH on Microbial Growth

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=123765

15 June 2018

Characterization and production of amylovorin L471, a bacteriocin purified from Lactobacillus amylovorus DCE 471 by a novel three-step method

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=123765

15 June 2018

An unexpected correlation between cardinal temperatures of microbial growth highlighted by a new model.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=123765

21 August 2018

Structured modeling of a microbial system: II. Experimental verification of a structured lactic acid fermentation model

1 reference

https://pubmed.ncbi.nlm.nih.gov/11872497

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids

1 reference

https://pubmed.ncbi.nlm.nih.gov/11872497

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Detection and characterization of a novel antibacterial substance produced by Lactobacillus plantarum ST 31 isolated from sourdough

1 reference

https://pubmed.ncbi.nlm.nih.gov/11872497

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Identifiers

10.1128/AEM.68.3.1431-1435.2002

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

PMC publication ID

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

PubMed publication ID

1 reference

Europe PubMed Central

PMC publication ID

13 September 2017

ResearchGate publication ID

0 references

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