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Items: 6

1.

Biodiversity of lactic acid bacteria in Romanian dairy products.

Zamfir M, Vancanneyt M, Makras L, Vaningelgem F, Lefebvre K, Pot B, Swings J, De Vuyst L.

Syst Appl Microbiol. 2006 Sep;29(6):487-95. Epub 2005 Nov 15.

PMID:
16919730
2.

Production of organic acids from fermentation of mannitol, fructooligosaccharides and inulin by a cholesterol removing Lactobacillus acidophilus strain.

Makras L, Falony G, Van der Meulen R, De Vuyst L.

J Appl Microbiol. 2006 Jun;100(6):1388-9; author reply 1389-90. No abstract available.

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.
5.

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
6.

Growth and energy generation by Enterococcus faecium FAIR-E 198 during citrate metabolism.

Sarantinopoulos P, Makras L, Vaningelgem F, Kalantzopoulos G, De Vuyst L, Tsakalidou E.

Int J Food Microbiol. 2003 Jul 25;84(2):197-206.

PMID:
12781942

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