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Leuconostoc performance in soy-based fermentations - Survival, acidification, sugar metabolism, and flavor comparisons.
Food Microbiol. 2023 Oct;115:104337. doi: 10.1016/j.fm.2023.104337. Epub 2023 Jul 14.
Food Microbiol. 2023.
PMID: 37567639
Free article.
Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin.
Wätjen AP, Øzmerih S, Shetty R, Todorov SK, Huang W, Turner MS, Bang-Berthelsen CH.
Wätjen AP, et al.
Int J Food Microbiol. 2023 Dec 2;406:110400. doi: 10.1016/j.ijfoodmicro.2023.110400. Epub 2023 Sep 16.
Int J Food Microbiol. 2023.
PMID: 37742345
Free article.
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Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives.
Huang W, Dong A, Pham HT, Zhou C, Huo Z, Wätjen AP, Prakash S, Bang-Berthelsen CH, Turner MS.
Huang W, et al. Among authors: watjen ap.
Food Microbiol. 2023 Jun;112:104243. doi: 10.1016/j.fm.2023.104243. Epub 2023 Feb 21.
Food Microbiol. 2023.
PMID: 36906309
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Development of a yoghurt alternative, based on plant-adapted lactic acid bacteria, soy drink and the liquid fraction of brewers' spent grain.
Madsen SK, Priess C, Wätjen AP, Øzmerih S, Mohammadifar MA, Heiner Bang-Berthelsen C.
Madsen SK, et al. Among authors: watjen ap.
FEMS Microbiol Lett. 2021 Aug 6;368(15):fnab093. doi: 10.1093/femsle/fnab093.
FEMS Microbiol Lett. 2021.
PMID: 34308972
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Corrigendum to: Leuconostoc performance in soy-based fermentations - Survival, acidification, sugar metabolism, and flavor comparisons [Food Microbiol. 115 (2023) 104337].
Wätjen AP, De Vero L, Núñez Carmona E, Sberveglieri V, Huang W, Turner MS, Bang-Berthelsen CH.
Wätjen AP, et al.
Food Microbiol. 2024 Feb;117:104371. doi: 10.1016/j.fm.2023.104371. Epub 2023 Sep 14.
Food Microbiol. 2024.
PMID: 37918994
No abstract available.
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