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Fermentations in World Food Processing

Comprehensive reviews in food science and food safety, 2002-04, Vol.1 (1), p.23-32

Steinkraus, K.H.

2002

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Kombucha, the fermented tea : Microbiology, composition, and claimed health effects

Journal of food protection, 2000-07, Vol.63 (7), p.976-981

2000

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Determination and characterization of the antimicrobial activity of the fermented tea Kombucha

Food science & technology, 1998, Vol.31 (3), p.291-296

1998

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Investigations into the antibiotic activity of tea fungus/kombucha beverage

Acta biotechnologica, 1996, Vol.16 (2-3), p.199-205

1996

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Influence of the rate of ethanol production and accumulation on the viability of Saccharomyces cerevisiae in "rapid fermentation"

Applied and Environmental Microbiology, 1976-02, Vol.31 (2), p.158-162

1976

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Lactic acid fermentation in the production of foods from vegetables, cereals and legumes

Antonie van Leeuwenhoek, 1983-01, Vol.49 (3), p.337-348

Steinkraus, K.H

1983

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Fermented foods, feeds, and beverages

Biotechnology Advances, 1986, Vol.4 (2), p.219-243

Steinkraus, Keith H.

1986

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Plasmids in Bacillus popilliae

Journal of invertebrate pathology, 1990-09, Vol.56 (2), p.286-288

1990

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Solid-state (solid-substrate) food/beverage fermentations involving fungi

Acta biotechnologica, 1984, Vol.4 (2), p.83-88

Steinkraus, K.H

1984

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Media for the detection of Bacillus larvae spores in honey

Acta biotechnologica, 1996, Vol.16 (1), p.57-64

1996

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Lignocellulolytic enzymes produced by Volvariella volvacea, the edible straw mushroom

Applied and Environmental Microbiology, 1982-02, Vol.43 (2), p.440-446

1982

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Classification of fermented foods: worldwide review of household fermentation techniques

Food control, 1997-10, Vol.8 (5), p.311-317

Steinkraus, Keith H.

1997

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Production of vitamin B-12 in tempeh, a fermented soybean food

Applied and Environmental Microbiology, 1977-12, Vol.34 (6), p.773-776

1977

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Indonesian Tapé Ketan Fermentation

Applied and Environmental Microbiology, 1977-05, Vol.33 (5), p.1067-1073

1977

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American foulbrood incidence in some US and Canadian honeys

Apidologie, 1992, Vol.23 (6), p.497-501

1992

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Growth of Paenibacillus larvae, the causative agent of American foulbrood in honey bees and Bacillus popilliae, the causative agent of milky disease in beetle larvae in lepidopteran cell cultures

Acta biotechnologica, 1998, Vol.18 (2), p.123-133

1998

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Production of higher alcohols during Indonesian tape ketan fermentation [Fermented food prepared from glutinous rice]

Applied and Environmental Microbiology, 1979-05, Vol.37 (5), p.892-896

1979

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Factors affecting production of mold mycelium and protein in synthetic media

Applied and Environmental Microbiology, 1976-09, Vol.32 (3), p.381-387

1976

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The effect of lipids on bongkrekic (Bongkrek) acid toxin production by Burkholderia cocovenenans in coconut media

Food additives and contaminants, 1999-02, Vol.16 (2), p.63-69

Garcia, Rafael A.

1999

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Enrichment of soybean milk with calcium

Acta biotechnologica, 1989, Vol.9 (1), p.9-16

1989

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A kinetic study of the alcoholic fermentation of grape juice

Biotechnology and bioengineering, 1967-07, Vol.9 (3), p.413-427

1967

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Nutritional significance of fermented foods

Food research international, 1994, Vol.27 (3), p.259-267

Steinkraus, Keith H.

1994

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Milky disease bacteria

Applied microbiology, 1967-03, Vol.15 (2), p.325-333

1967

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Production of a white wine and a protein-rich soy flour by yeast fermentation of soybean slurry, soybean milk and the whey from tofu production

Acta biotechnologica, 1986, Vol.6 (3), p.209-214

1986

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Cations in hemolymph and alimentary tract tissues of healthy and milky diseased European chafer (Amphimallon majalis) larvae

Applied microbiology, 1973-07, Vol.26 (1), p.72-77

1973

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Fermentations in World Food Processing

Kombucha, the fermented tea : Microbiology, composition, and claimed health effects

Determination and characterization of the antimicrobial activity of the fermented tea Kombucha

Investigations into the antibiotic activity of tea fungus/kombucha beverage

Influence of the rate of ethanol production and accumulation on the viability of Saccharomyces cerevisiae in "rapid fermentation"

Lactic acid fermentation in the production of foods from vegetables, cereals and legumes

Fermented foods, feeds, and beverages

Plasmids in Bacillus popilliae

Solid-state (solid-substrate) food/beverage fermentations involving fungi

Media for the detection of Bacillus larvae spores in honey

Lignocellulolytic enzymes produced by Volvariella volvacea, the edible straw mushroom

Classification of fermented foods: worldwide review of household fermentation techniques

Production of vitamin B-12 in tempeh, a fermented soybean food

Indonesian Tapé Ketan Fermentation

American foulbrood incidence in some US and Canadian honeys

Growth of Paenibacillus larvae, the causative agent of American foulbrood in honey bees and Bacillus popilliae, the causative agent of milky disease in beetle larvae in lepidopteran cell cultures

Production of higher alcohols during Indonesian tape ketan fermentation [Fermented food prepared from glutinous rice]

Factors affecting production of mold mycelium and protein in synthetic media

The effect of lipids on bongkrekic (Bongkrek) acid toxin production by Burkholderia cocovenenans in coconut media

Enrichment of soybean milk with calcium

A kinetic study of the alcoholic fermentation of grape juice

Nutritional significance of fermented foods

Milky disease bacteria

Production of a white wine and a protein-rich soy flour by yeast fermentation of soybean slurry, soybean milk and the whey from tofu production

Cations in hemolymph and alimentary tract tissues of healthy and milky diseased European chafer (Amphimallon majalis) larvae

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