Medicine & Life Sciences
16S Ribosomal RNA
9%
Acetic Acid
27%
Acetobacter
27%
Acetoin
7%
Acids
5%
arabinoxylan
6%
arginine deiminase
8%
Atmosphere
7%
Bacteria
26%
Bacteriocins
10%
Belgium
5%
Bifidobacterium
14%
Bifidobacterium longum
5%
Bread
6%
Butyrates
8%
Carbohydrates
5%
Carnobacterium
8%
Cheese
12%
Chocolate
5%
Citric Acid
6%
Coagulase
23%
Colitis
7%
Colon
7%
Conjugated Linoleic Acids
6%
DNA
5%
Ecology
5%
Ecosystem
16%
Ethanol
7%
Fermentation
100%
Fermented Foods and Beverages
14%
Flour
11%
Food
12%
Fructans
14%
Fructose
8%
Gastrointestinal Microbiome
6%
Genes
8%
Genome
9%
Gluconacetobacter
6%
Gluconobacter
5%
Glucose
5%
Growth
10%
Hanseniaspora
6%
Health
5%
In Vitro Techniques
5%
Inulin
13%
Kefir
13%
Kinetics
10%
Lactic Acid
13%
Lactobacillales
66%
Lactobacillus
23%
Lactobacillus fermentum
16%
Lactobacillus plantarum
13%
Lactobacillus sakei
12%
Lactococcus lactis
5%
Leuconostoc
12%
Mannitol
8%
Meat
38%
Meat Products
11%
Metagenomics
8%
Microbiota
30%
Milk
12%
Oenococcus
5%
oligofructose
12%
Pediococcus
5%
Polymerase Chain Reaction
7%
Prebiotics
13%
Probiotics
20%
rRNA Genes
9%
Saccharomyces cerevisiae
6%
Sequence Analysis
5%
Staphylococcus
27%
Temperature
7%
Triticum
15%
Water
7%
Weissella
7%
Yeasts
16%
Agriculture & Biology
acetic acid bacteria
20%
Acetobacter
10%
Acetobacter pasteurianus
6%
acidification
5%
arginine
5%
arginine deiminase
6%
bacteria
8%
bacterial communities
6%
bacteriocins
11%
beers
9%
Bifidobacterium
11%
cheeses
7%
coagulase negative staphylococci
20%
cocoa beans
26%
colon
5%
conjugated linolenic acid
5%
ecosystems
8%
exopolysaccharides
8%
fermentation
50%
fermented foods
7%
fermented meat
15%
fermented sausages
8%
flavor
5%
fructans
9%
fructooligosaccharides
6%
genes
6%
genome
5%
genomics
5%
Gluconacetobacter
5%
Gouda cheese
5%
ham
5%
inulin
9%
kinetics
9%
lactic acid
10%
lactic acid bacteria
41%
Lactobacillus
11%
Lactobacillus fermentum
12%
Lactobacillus plantarum
5%
Lactobacillus sakei
8%
Leuconostoc
6%
mannitol
6%
meat
19%
meat products
6%
metabolites
15%
microbial communities
6%
microbial ecology
7%
microbiome
17%
microorganisms
5%
milk
7%
new species
11%
prebiotics
8%
probiotics
10%
ribosomal RNA
6%
sampling
5%
sausages
5%
sourdough
38%
species diversity
13%
Staphylococcus
5%
Staphylococcus carnosus
6%
Staphylococcus xylosus
5%
starter cultures
27%
Streptococcus macedonicus
6%
wheat
5%
yeasts
6%