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Items: 1 to 20 of 95

1.

Proteomic Analysis of Lactobacillus nagelii in the Presence of Saccharomyces cerevisiae Isolated From Water Kefir and Comparison With Lactobacillus hordei.

Bechtner J, Xu D, Behr J, Ludwig C, Vogel RF.

Front Microbiol. 2019 Feb 28;10:325. doi: 10.3389/fmicb.2019.00325. eCollection 2019.

2.

Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae.

Xu D, Behr J, Geißler AJ, Bechtner J, Ludwig C, Vogel RF.

Int J Food Microbiol. 2019 Apr 2;294:18-26. doi: 10.1016/j.ijfoodmicro.2019.01.010. Epub 2019 Jan 25.

PMID:
30711889
3.

Identification and comparison of two closely related dextransucrases released by water kefir borne Lactobacillus hordei TMW 1.1822 and Lactobacillus nagelii TMW 1.1827.

Bechtner J, Wefers D, Schmid J, Vogel RF, Jakob F.

Microbiology. 2019 Sep;165(9):956-966. doi: 10.1099/mic.0.000825. Epub 2019 Jun 18.

PMID:
31210628
4.

Lifestyle of Lactobacillus hordei isolated from water kefir based on genomic, proteomic and physiological characterization.

Xu D, Bechtner J, Behr J, Eisenbach L, Geißler AJ, Vogel RF.

Int J Food Microbiol. 2019 Feb 2;290:141-149. doi: 10.1016/j.ijfoodmicro.2018.10.004. Epub 2018 Oct 9.

PMID:
30340112
5.

Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species.

Verce M, De Vuyst L, Weckx S.

Front Microbiol. 2019 Mar 13;10:479. doi: 10.3389/fmicb.2019.00479. eCollection 2019.

6.

Lactobacillus hordei dextrans induce Saccharomyces cerevisiae aggregation and network formation on hydrophilic surfaces.

Xu D, Fels L, Wefers D, Behr J, Jakob F, Vogel RF.

Int J Biol Macromol. 2018 Aug;115:236-242. doi: 10.1016/j.ijbiomac.2018.04.068. Epub 2018 Apr 13.

PMID:
29655886
7.

Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir.

Stadie J, Gulitz A, Ehrmann MA, Vogel RF.

Food Microbiol. 2013 Sep;35(2):92-8. doi: 10.1016/j.fm.2013.03.009. Epub 2013 Apr 11.

PMID:
23664259
8.

The microbial diversity of water kefir.

Gulitz A, Stadie J, Wenning M, Ehrmann MA, Vogel RF.

Int J Food Microbiol. 2011 Dec 15;151(3):284-8. doi: 10.1016/j.ijfoodmicro.2011.09.016. Epub 2011 Sep 24.

PMID:
22000549
9.

Oxygen and diverse nutrients influence the water kefir fermentation process.

Laureys D, Aerts M, Vandamme P, De Vuyst L.

Food Microbiol. 2018 Aug;73:351-361. doi: 10.1016/j.fm.2018.02.007. Epub 2018 Feb 13.

PMID:
29526223
10.

Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process.

Laureys D, Van Jean A, Dumont J, De Vuyst L.

Appl Microbiol Biotechnol. 2017 Apr;101(7):2811-2819. doi: 10.1007/s00253-016-8084-5. Epub 2017 Jan 9.

PMID:
28070662
11.

The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process.

Laureys D, De Vuyst L.

J Appl Microbiol. 2017 Mar;122(3):719-732. doi: 10.1111/jam.13370.

PMID:
27930854
12.

Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.

Zanirati DF, Abatemarco M Jr, Sandes SHC, Nicoli JR, Nunes ÁC, Neumann E.

Anaerobe. 2015 Apr;32:70-76. doi: 10.1016/j.anaerobe.2014.12.007. Epub 2014 Dec 24.

PMID:
25542841
13.

Lactic acid bacteria and yeasts in kefir grains and kefir made from them.

Simova E, Beshkova D, Angelov A, Hristozova Ts, Frengova G, Spasov Z.

J Ind Microbiol Biotechnol. 2002 Jan;28(1):1-6.

PMID:
11938463
14.

Interaction between Lactobacillus kefir and Saccharomyces lipolytica isolated from kefir grains: evidence for lectin-like activity of bacterial surface proteins.

Golowczyc MA, Mobili P, Garrote GL, de Los Angeles Serradell M, Abraham AG, De Antoni GL.

J Dairy Res. 2009 Feb;76(1):111-6. doi: 10.1017/S0022029908003749. Epub 2009 Jan 5.

PMID:
19121231
15.

Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation.

Londero A, Hamet MF, De Antoni GL, Garrote GL, Abraham AG.

J Dairy Res. 2012 Aug;79(3):262-71. doi: 10.1017/S0022029912000179. Epub 2012 Apr 17.

PMID:
22717048
16.

Regulation of Lactobacillus plantarum contamination on the carbohydrate and energy related metabolisms of Saccharomyces cerevisiae during bioethanol fermentation.

Dong SJ, Lin XH, Li H.

Int J Biochem Cell Biol. 2015 Nov;68:33-41. doi: 10.1016/j.biocel.2015.08.010. Epub 2015 Aug 14.

PMID:
26279142
17.

Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.

Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.

Int J Food Microbiol. 2006 Mar 15;107(2):112-23. Epub 2005 Nov 16.

PMID:
16297479
18.

Short communication: Physicochemical features and microbial community of milk kefir using a potential probiotic Saccharomyces cerevisiae KU200284.

Hong JY, Lee NK, Yi SH, Hong SP, Paik HD.

J Dairy Sci. 2019 Dec;102(12):10845-10849. doi: 10.3168/jds.2019-16384. Epub 2019 Oct 16.

PMID:
31629522
19.

Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.

Laureys D, De Vuyst L.

Appl Environ Microbiol. 2014 Apr;80(8):2564-72. doi: 10.1128/AEM.03978-13. Epub 2014 Feb 14.

20.

A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics.

Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, Heperkan D.

Int J Food Microbiol. 2013 Oct 1;167(1):44-56. doi: 10.1016/j.ijfoodmicro.2013.06.016. Epub 2013 Jun 20. Review.

PMID:
23859403

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