Biological Acidification of a Mash Containing 20% Barley Using Lactobacillus Amylovorus FST 1.1: Its Effects on Wort and Beer Quality

2005 ◽  
Vol 63 (3) ◽  
pp. 96-106 ◽  
Author(s):  
Deirdre P. Lowe ◽  
Helge M. Ulmer ◽  
Reinhold C. Barta ◽  
Declan L. Goode ◽  
Elke K. Arendt
Keyword(s):  
Lactobacillus Amylovorus

Exemplar Abstract for Lactobacillus amylovorus Nakamura 1981.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Dorothea Taylor ◽  
George M Garrity
Keyword(s):  
Lactobacillus Amylovorus

The role of conserved non-aromatic residues in the Lactobacillus amylovorus α-amylase CBM26-starch interaction

2019 ◽  
Vol 121 ◽  
pp. 829-838 ◽  
Author(s):  
Silvia Armenta ◽  
Zaira Sánchez-Cuapio ◽  
Maria Elena Munguia ◽  
Nancy O. Pulido ◽  
Amelia Farrés ◽  
...  
Keyword(s):  
Aromatic Residues ◽  
Lactobacillus Amylovorus

scholarly journals Elucidation of the anti-hyperammonemic mechanism of Lactobacillus amylovorus JBD401 by comparative genomic analysis

BMC Genomics ◽  
2018 ◽  
Vol 19 (1) ◽  
Author(s):  
Parul Singh ◽  
Hea-Jong Chung ◽  
In-Ah Lee ◽  
Roshan D’Souza ◽  
Hyeon-Jin Kim ◽  
...  
Keyword(s):  
Genomic Analysis ◽  
Comparative Genomic Analysis ◽  
Comparative Genomic ◽  
Lactobacillus Amylovorus

A single residue mutation abolishes attachment of the CBM26 starch-binding domain from Lactobacillus amylovorus α-amylase

2008 ◽  
Vol 36 (3) ◽  
pp. 341-346 ◽  
Author(s):  
Romina Rodríguez-Sanoja ◽  
N. Oviedo ◽  
L. Escalante ◽  
B. Ruiz ◽  
S. Sánchez
Keyword(s):  
Binding Domain ◽  
Lactobacillus Amylovorus

Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1

2019 ◽  
Vol 302 ◽  
pp. 69-79 ◽  
Author(s):  
Markus C.E. Belz ◽  
Claudia Axel ◽  
Elke K. Arendt ◽  
Kieran M. Lynch ◽  
Brid Brosnan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Lactobacillus Amylovorus ◽  
Low Salt
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