Concepedia

Development of fermented instant Chinese noodle using Lactobacillus plantarum

Yuki Sawatari, Hisashi SUGIYAMA, Yasuyuki Suzuki, Akihiro Hanaoka, Katsuichi Saito, Hiroaki Yamauchi, Sanae Okada, Atsushi Yokota

Food Microbiology · 2005 · 24 citations · 10 references

DOI

Concepts

References

10

A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI

J. C. de Man, Morrison Rogosa, M. Elisabeth Sharpe · Journal of Applied Bacteriology · 1960 · 5.3K citations

, , +15

Probiotics: an overview of beneficial effects

Arthur C. Ouwehand, Seppo Salminen, Erika Isolauri · Antonie van Leeuwenhoek · 2002 · 1K citations

, , +12

The sourdough microflora: Interactions of lactic acid bacteria and yeasts

Marco Gobbetti · Trends in Food Science & Technology · 1998 · 490 citations

, , +14

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Aldo Corsetti, Marco Gobbetti, J. Rossi et al. · Applied Microbiology and Biotechnology · 1998 · 361 citations

, , +14

Multiple nutritional requirements of lactobacilli: genetic lesions affecting amino acid biosynthetic pathways

Takayuki Morishita, Yoshiharu Deguchi, M Yajima et al. · Journal of Bacteriology · 1981 · 243 citations · Full text

, , +11