Subject: R | Research Article | Medicine | Article Subject
mesheuropmc: food and beverages | carbohydrates (lipids)
Lactic acid fermentation is a natural method of antimicrobial food protection. Antagonistic activity of Lactobacillus sp. bacteria, taking part in this process, is directed mainly against the same or other microorganisms. In this work we determine the impact of the pres... View more
Klewicki, R., Klewicka, E.. Antagonistic activity of lactic acid bacteria as probiotics against selected bacteria of the Enterobaceriacae family in the presence of polyols and their galactosyl derivatives.
Biotechnology Letters. 2004; 26 (4): 317-320
Klewicka, E.. Antifungal activity of lactic acid bacteria of genus Lactobacillus sp. in the presence of polyols.
Acta Alimentaria. 2007; 36 (4): 495-499
Klewicka, E., Klewicki, R.. In vitro fermentation of galactosyl derivatives of polyols by Lactobacillus strains.
Czech Journal of Food Sciences. 2009; 27 (1): 65-70
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Current Opinion in Biotechnology. 2008; 19 (5): 461-467
Rahman, M. A., Islam, M. S.. Xylitol improves pancreatic islets morphology to ameliorate type 2 diabetes in rats: a dose response study.
Journal of Food Science. 2014; 79 (7): H1436-H1442
Edelstein, S., Smith, K., Worthington, A., Gillis, N., Bruen, D., Kang, S. H., Ho, W. L., Gilpin, K., Ackerman, J., Guiducci, G.. Comparisons of six new artificial sweetener gradation ratios with sucrose in conventional-method cupcakes resulting in best percentage substitution ratios.
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Experientia Supplementum. 1978; 30: 1-16