Related content

Heterofermentative Lactobacilli Causing Ropiness in Basque Country Ciders

By Dueñas M.   Irastorza A.   Fernandez K.   Bilbao A.  

Journal of Food Protection, Vol. 58, Iss. 1, 1995-01 ,pp. : 76-80

International Association for Food Protection

Access to resources Recommend Favorite

Tyramine Formation by Pediococcus spp. during Beer Fermentation

By Izquierdo-Pulido Maria   Carceller-Rosa Josep-Miquel   Mariné-Font Abel   Vidal-Carou M. Carmen  

Journal of Food Protection, Vol. 60, Iss. 7, 1997-07 ,pp. : 831-836

International Association for Food Protection

Access to resources Recommend Favorite

Characterization of the Properties of Pediococcus parvulus for Probiotic or Protective Culture Use

By Immerstrand Tina   Paul Catherine J.   Rosenquist Anna   Deraz Sahar   Mårtensson Olof Böök   Ljungh Åsa   Blücher Anna   Öste Rickard   Holst Olle   Nordberg Karlsson Eva  

Journal of Food Protection, Vol. 73, Iss. 5, 2010-05 ,pp. : 960-966

International Association for Food Protection

Access to resources Recommend Favorite

Diversity Analysis, Batch Fermentation and Characterization of Nisin in Identified Strains of Lactococcus lactis spp. lactis

By        

Food Biotechnology, Vol. 28, Iss. 2, 2014-04 ,pp. : 142-161

Taylor & Francis Ltd

Access to resources Recommend Favorite

Potential of Pediococcus pentosaceus (L006) Isolated from Maize Leaf To Suppress Fumonisin-Producing Fungal Growth

By Dalie D. K. D.   Deschamps A. M.   Atanasova-Penichon V.   Richard-Forget F.  

Journal of Food Protection, Vol. 73, Iss. 6, 2010-06 ,pp. : 1129-1137

International Association for Food Protection

Access to resources Recommend Favorite