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1.

Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek.

Wouters D, Bernaert N, Anno N, Van Droogenbroeck B, De Loose M, Van Bockstaele E, De Vuyst L.

Int J Food Microbiol. 2013 Jul 15;165(2):121-33. doi: 10.1016/j.ijfoodmicro.2013.04.016. Epub 2013 Apr 28.

PMID:
23728429
2.

Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations.

Wouters D, Bernaert N, Conjaerts W, Van Droogenbroeck B, De Loose M, De Vuyst L.

Food Microbiol. 2013 Apr;33(2):185-96. doi: 10.1016/j.fm.2012.09.016. Epub 2012 Oct 22.

PMID:
23200651
3.

Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.).

Yang J, Ji Y, Park H, Lee J, Park S, Yeo S, Shin H, Holzapfel WH.

Int J Food Microbiol. 2014 Nov 17;191:164-71. doi: 10.1016/j.ijfoodmicro.2014.09.016. Epub 2014 Sep 19.

PMID:
25279760
4.

Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations.

Wouters D, Grosu-Tudor S, Zamfir M, De Vuyst L.

J Sci Food Agric. 2013 Oct;93(13):3352-61. doi: 10.1002/jsfa.6184. Epub 2013 Jun 17.

PMID:
23605727
5.

Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves.

Bernaert N, Wouters D, De Vuyst L, De Paepe D, De Clercq H, Van Bockstaele E, De Loose M, Van Droogenbroeck B.

J Sci Food Agric. 2013 Jul;93(9):2146-53. doi: 10.1002/jsfa.6020. Epub 2013 Feb 14.

PMID:
23408379
6.

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.

Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradiso A, Minervini F, De Gara L, Gobbetti M.

Int J Food Microbiol. 2008 Oct 31;127(3):220-8. doi: 10.1016/j.ijfoodmicro.2008.07.010. Epub 2008 Jul 13.

PMID:
18710789
7.

Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations.

Wouters D, Grosu-Tudor S, Zamfir M, De Vuyst L.

J Sci Food Agric. 2013 Mar 15;93(4):749-60. doi: 10.1002/jsfa.5788. Epub 2012 Jul 17.

PMID:
22806635
8.

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.

Jung JY, Lee SH, Lee HJ, Seo HY, Park WS, Jeon CO.

Int J Food Microbiol. 2012 Feb 15;153(3):378-87. doi: 10.1016/j.ijfoodmicro.2011.11.030. Epub 2011 Dec 4.

PMID:
22189023
9.

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.

Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A.

Int J Food Microbiol. 2008 Aug 15;126(1-2):227-34. doi: 10.1016/j.ijfoodmicro.2008.05.031. Epub 2008 Jun 21.

PMID:
18573561
10.

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum).

Bernaert N, De Paepe D, Bouten C, De Clercq H, Stewart D, Van Bockstaele E, De Loose M, Van Droogenbroeck B.

Food Chem. 2012 Sep 15;134(2):669-77. doi: 10.1016/j.foodchem.2012.02.159. Epub 2012 Mar 8.

PMID:
23107677
11.

Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum).

Bernaert N, De Loose M, Van Bockstaele E, Van Droogenbroeck B.

J Sci Food Agric. 2014 Apr;94(6):1168-74. doi: 10.1002/jsfa.6389. Epub 2013 Oct 16.

PMID:
24105673
12.

Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.

Ravyts F, De Vuyst L.

Food Microbiol. 2011 Sep;28(6):1129-39. doi: 10.1016/j.fm.2011.03.004. Epub 2011 Mar 11.

PMID:
21645811
13.

Improvement of fermented Chinese cabbage characteristics by selected starter cultures.

Han X, Yi H, Zhang L, Huang W, Zhang Y, Zhang L, Du M.

J Food Sci. 2014 Jul;79(7):M1387-92. doi: 10.1111/1750-3841.12495. Epub 2014 Jun 28.

PMID:
24974856
14.

Contribution of starter culture to the sensory characteristics of fermented Almagro eggplants.

Seseña S, Sánchez-Hurtado I, González Viñas MA, Palop L.

Int J Food Microbiol. 2001 Aug 5;67(3):197-205.

PMID:
11518429
16.

Food phenolics and lactic acid bacteria.

Rodríguez H, Curiel JA, Landete JM, de las Rivas B, López de Felipe F, Gómez-Cordovés C, Mancheño JM, Muñoz R.

Int J Food Microbiol. 2009 Jun 30;132(2-3):79-90. doi: 10.1016/j.ijfoodmicro.2009.03.025. Epub 2009 Apr 5. Review.

PMID:
19419788
17.

Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria.

Virtanen T, Pihlanto A, Akkanen S, Korhonen H.

J Appl Microbiol. 2007 Jan;102(1):106-15.

PMID:
17184325
18.

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.

Aymerich T, Martín B, Garriga M, Vidal-Carou MC, Bover-Cid S, Hugas M.

J Appl Microbiol. 2006;100(1):40-9.

PMID:
16405683
19.

Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.

Panagou EZ, Schillinger U, Franz CM, Nychas GJ.

Food Microbiol. 2008 Apr;25(2):348-58. doi: 10.1016/j.fm.2007.10.005. Epub 2007 Oct 5.

PMID:
18206777
20.

Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish.

Saithong P, Panthavee W, Boonyaratanakornkit M, Sikkhamondhol C.

J Biosci Bioeng. 2010 Nov;110(5):553-7. doi: 10.1016/j.jbiosc.2010.06.004. Epub 2010 Jul 7.

PMID:
20609623
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