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Items: 6

1.

Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471.

Leroy F, De Winter T, Adriany T, Neysens P, De Vuyst L.

Int J Food Microbiol. 2006 Nov 1;112(2):102-11. Epub 2006 Sep 6.

PMID:
16950530
2.
3.

In vitro kinetic analysis of oligofructose consumption by Bacteroides and Bifidobacterium spp. indicates different degradation mechanisms.

Van der Meulen R, Makras L, Verbrugghe K, Adriany T, De Vuyst L.

Appl Environ Microbiol. 2006 Feb;72(2):1006-12.

4.

Kinetic analysis of the antibacterial activity of probiotic lactobacilli towards Salmonella enterica serovar Typhimurium reveals a role for lactic acid and other inhibitory compounds.

Makras L, Triantafyllou V, Fayol-Messaoudi D, Adriany T, Zoumpopoulou G, Tsakalidou E, Servin A, De Vuyst L.

Res Microbiol. 2006 Apr;157(3):241-7. Epub 2005 Sep 22.

PMID:
16266797
5.
6.

Biodiversity of exopolysaccharides produced by Streptococcus thermophilus strains is reflected in their production and their molecular and functional characteristics.

Vaningelgem F, Zamfir M, Mozzi F, Adriany T, Vancanneyt M, Swings J, De Vuyst L.

Appl Environ Microbiol. 2004 Feb;70(2):900-12.

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