lactic acid has been researched along with brine in 22 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 2 (9.09) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 4 (18.18) | 29.6817 |
| 2010's | 16 (72.73) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Nychas, GJ; Panagou, EZ; Parker, ML; Tassou, CC; Waldron, KW | 1 |
| COSTILOW, RN; COUGHLIN, FM; HSU, WT; ROBBINS, EK | 1 |
| DEIBEL, RH; GOLDMAN, M; NIVEN, CF | 1 |
| Cypionka, H; Sass, H | 1 |
| Arroyo-López, FN; Durán-Quintana, MC; García-García, P; Garrido-Fernández, A; Segovia-Bravo, KA | 1 |
| Birbari, W; Boyer, RR; Eifert, JD; Matak, K; Meadows, B; Sumner, SS; Williams, RC | 1 |
| Chorianopoulos, N; Nisiotou, AA; Nychas, GJ; Panagou, EZ | 1 |
| McFeeters, RF; Pérez-Díaz, I | 1 |
| McFeeters, RF; Pérez-Díaz, IM | 1 |
| Ayyash, MM; Shah, NP | 1 |
| Holmer, SF; Killefer, J; McFarlane, BJ; McKeith, FK | 1 |
| Beganović, J; Gjuračić, K; Kos, B; Pavunc, AL; Spoljarec, M; Sušković, J | 1 |
| Breidt, F; Caldwell, JM | 1 |
| Franco, W; Pérez-Díaz, IM | 2 |
| Breidt, F; Lu, HJ; Pérez-Díaz, I | 1 |
| Jing, P; Pang, J; Qian, BJ; Shen, SQ; Song, LH; Zhao, SJ | 1 |
| Bass, D; Beene, K; Custis, N; Fornea, DS; Gilbert, C; Hayes, J; Johanningsmeier, SD; McFeeters, RF; Moeller, L; Pérez-Díaz, IM; Rosenberg, L | 1 |
| Chen, W; Guo, Z; Li, D; Liu, X; Lu, W; Tian, F; Yang, B; Yang, Q; Zhang, C; Zhang, H; Zhao, N | 1 |
| Doulgeraki, AI; Grounta, A; Nychas, GJ; Panagou, EZ | 1 |
| Alfonzo, A; Caruso, T; Corona, O; Francesca, N; Gaglio, R; La Croce, F; Martorana, A; Moschetti, G; Settanni, L; Vagnoli, P | 1 |
| Breidt, F; Fan, S; Pérez-Díaz, I; Price, R | 1 |
22 other study(ies) available for lactic acid and brine
| Article | Year |
|---|---|
Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine.
Topics: Biofilms; Fermentation; Food Microbiology; Fruit; Hydrogen-Ion Concentration; Lactic Acid; Salts; Yeasts | 2002 |
Sorbic acid as a selective agent in cucumber fermentations. II. Effect of sorbic acid on the yeast and lactic acid fermentations in brined cucumbers.
Topics: Cucumis sativus; Fatty Acids; Fermentation; Food Preservation; Lactic Acid; Saccharomyces cerevisiae; Salts; Sorbic Acid; Vegetables; Yeasts | 1957 |
INTERRELATIONSHIP BETWEEN TEMPERATURE AND SODIUM CHLORIDE ON GROWTH OF LACTIC ACID BACTERIA ISOLATED FROM MEAT-CURING BRINES.
Topics: Food Preservation; Lactic Acid; Lactobacillus; Meat; Pediococcus; Research; Salts; Sodium Chloride; Temperature | 1963 |
Isolation of sulfate-reducing bacteria from the terrestrial deep subsurface and description of Desulfovibrio cavernae sp. nov.
Topics: Acetates; Anti-Bacterial Agents; Berlin; Butyrates; Culture Media; Desulfotomaculum; Desulfovibrio; DNA, Bacterial; DNA, Ribosomal; Geologic Sediments; Lactic Acid; Metals; Methanol; Molecular Sequence Data; Nitrates; Organic Chemicals; Oxidation-Reduction; Phylogeny; Polyethylene Glycols; RNA, Ribosomal, 16S; Salts; Sequence Analysis, DNA; Sequence Homology, Nucleic Acid; Sulfates; Sulfites; Sulfur; Temperature | 2004 |
Reuse of ozonated alkaline solutions as fermentation brines in Spanish green table olives.
Topics: Chromatography, High Pressure Liquid; Colony Count, Microbial; Fermentation; Flavonoids; Food Contamination; Food Microbiology; Food-Processing Industry; Glucose; Hydrogen-Ion Concentration; Industrial Waste; Lactic Acid; Lactobacillus; Lye; Olea; Oxidants, Photochemical; Ozone; Phenols; Pigments, Biological; Polyphenols; Quality Control; Salts; Sodium Hydroxide; Taste; Time Factors | 2007 |
Survival of Listeria monocytogenes, Listeria innocua, and lactic acid bacteria in chill brines.
Topics: Carnobacterium; Colony Count, Microbial; Consumer Product Safety; Enterococcus faecalis; Food Microbiology; Lactic Acid; Lactobacillus plantarum; Listeria; Listeria monocytogenes; Salts; Temperature | 2009 |
Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions.
Topics: DNA, Fungal; DNA, Ribosomal Spacer; Fermentation; Food Microbiology; Lactic Acid; Olea; Polymorphism, Restriction Fragment Length; RNA, Ribosomal, 5.8S; Salts; Sequence Analysis, DNA; Yeasts | 2010 |
Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.
Topics: Butyric Acid; Calcium Chloride; Chemical Phenomena; Cucumis sativus; Diet, Sodium-Restricted; Fermentation; Food Microbiology; Food Preservation; Hexoses; Hydrogen-Ion Concentration; Industrial Waste; Lactic Acid; Lactobacillus plantarum; Osmolar Concentration; Propionates; Quality Control; Salts; Sodium Chloride; Time Factors; Vegetables | 2010 |
Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts.
Topics: Acetic Acid; Anti-Bacterial Agents; Antifungal Agents; Cucumis sativus; Ethanol; Fermentation; Food Handling; Food Microbiology; Food Preservation; Food Preservatives; Fumarates; Hexoses; Hydrogen-Ion Concentration; Isothiocyanates; Lactic Acid; Lactobacillales; Lactobacillus plantarum; Microbial Sensitivity Tests; Salts; Yeasts; Zygosaccharomyces | 2010 |
Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: chemical composition, lactic bacterial count, and organic acids production.
Topics: Acetic Acid; Cheese; Citric Acid; Colony Count, Microbial; Dietary Fats; Food Contamination; Food Handling; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillales; Milk Proteins; Osmolar Concentration; Potassium Chloride; Salts; Sodium Chloride, Dietary; Time Factors; Water | 2010 |
The effect of processing techniques and brine formulations on the development of surface sheen in enhanced beef strip loin steaks.
Topics: Animals; Cattle; Cold Temperature; Food Packaging; Humans; Lactic Acid; Meat; Multivariate Analysis; Muscle, Skeletal; Phosphates; Salts | 2011 |
Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954.
Topics: Anti-Bacterial Agents; Brassica; Colony Count, Microbial; DNA Fingerprinting; Fermentation; Food Handling; Food Microbiology; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillus plantarum; Leuconostoc; Probiotics; Salts | 2011 |
Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
Topics: Acetic Acid; Antibiosis; Colony Count, Microbial; Cucumis sativus; Escherichia coli O157; Fermentation; Food Preservation; Fructose; Fruit; Glucose; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillus plantarum; Leuconostoc; Microbial Viability; Osmolar Concentration; Salts; Sodium Chloride, Dietary; Temperature; Time Factors | 2011 |
Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.
Topics: Acetic Acid; Butyric Acid; Calcium Chloride; Cucumis sativus; DNA, Bacterial; Fermentation; Food Contamination; Food Preservation; Food Storage; Fruit; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillus plantarum; Models, Theoretical; Propionates; Salts; Sodium Chloride; Yeasts | 2012 |
Microbial interactions associated with secondary cucumber fermentation.
Topics: Acetic Acid; Bacteria; Butyric Acid; Cucumis sativus; Fermentation; Food Preservation; Hydrogen-Ion Concentration; Lactic Acid; Microbial Interactions; Propionates; Salts; Yeasts | 2013 |
Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.
Topics: Acetic Acid; Colony Count, Microbial; Consumer Behavior; Consumer Product Safety; Cucumis sativus; Escherichia coli O157; Fermentation; Food Contamination; Food Handling; Food Microbiology; Food Preservation; Fumarates; Humans; Hydrogen-Ion Concentration; Lactic Acid; Nonlinear Dynamics; Refrigeration; Salmonella; Salts | 2013 |
Characterization of phytochemicals and antioxidant activities of red radish brines during lactic acid fermentation.
Topics: Anthocyanins; Antioxidants; Fermentation; Flavonoids; Hydrogen-Ion Concentration; Hydroxybenzoates; Lactic Acid; Phenols; Phytochemicals; Pigments, Biological; Raphanus; Salts | 2014 |
Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride.
Topics: Calcium; Calcium Chloride; Cucumis sativus; Fermentation; Food Handling; Food Industry; Humans; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillus plantarum; Salts; Sodium; Sodium Chloride; Wastewater | 2015 |
Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography-Mass Spectrometry-Based Metabolomics Approach.
Topics: Biomarkers; Fermentation; Food Handling; gamma-Aminobutyric Acid; Gas Chromatography-Mass Spectrometry; Glutamic Acid; Glycine; Lactic Acid; Lactobacillus; Metabolomics; Pediococcus; Salts; Sucrose; Taste; Vegetables | 2016 |
Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture.
Topics: Biofilms; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillus; Olea; Probiotics; Salts | 2016 |
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.
Topics: Acclimatization; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Industrial Microbiology; Lactic Acid; Lactobacillus; Lactobacillus pentosus; Olea; Probiotics; Salts; Taste; Yeasts | 2017 |
Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products.
Topics: Acetic Acid; Cucumis sativus; Fermentation; Food Microbiology; Fruit and Vegetable Juices; Humans; Hydrogen-Ion Concentration; Lactic Acid; Lacticaseibacillus casei; Lactobacillus; Pediococcus; Probiotics; Refrigeration; Salts; Sodium Chloride; Vegetables | 2017 |