Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extractionKaseleht, Kristel; Paalme, Toomas; Mihhalevski, Anna; Sarand, IngaInternational journal of food science & technology2011 / p. 1940-1946

Antagonistic activity of lactic acid bacteria against yeast isolated from flourMaliarenko, Yana; Garmasheva, Inna; Lipova, Inna; Oleschenko, LiubovConference materials “Youth and modern problems of microbiology and virology” : ІV young scientists conference, Kyiv, Ukraine, 15-17 November 2022 : Abstracts book2022 / p. 18 https://imv.org.ua/wp-content/uploads/2022/12/Conference-materials_2022.pdf

Assessment of spoilage microbial communities in modified atmosphere-packed ready-to-eat salad during cold storage : A comparative study using MALDI-TOF MS identification and PacBio full-length 16S rRNA and ITS sequencingAsadi, Atefeh; Angerjas, Anna; Paalme, Viiu; Huseynli, Lachinkhanim; Sarand, IngaInternational Journal of Food Microbiology2025 / art. 111268 https://doi.org/10.1016/j.ijfoodmicro.2025.111268

Carbohydrate fermentation by non-starter lactic acid bacteria isolated from Danish cheeseAdamberg, Kaarel; Antonsson, M.; Ardö, Ylva; Waagner Nielsen, E.; Vogensen, Finn K.Food and nutrition = Toit ja toitumine2002 / p. 104-105

Carbohydrate fermentation by non-starter lactic acid bacteria isolated from Danish cheeseAdamberg, Kaarel; Antonsson, M.; Ardö, Ylva; Waagner Nielsen, E.; Vogensen, Finn K.Future food - ascientific perspective abstract collection. LMC kongress at DTU, January 16-17, 2002, Denmark2002 / p. 27

Characterisation of the dynamics of the lactic acid bacterial population of finnish and estonian open texture cheesesStulova, Irina; Taivosalo, Anastassia; Blank, Liisi; Laht, Tiiu-Maie22nd International ICFMH Symposium Food Micro2010 : Copenhagen, 30th August-3rd September : abstract book2010 / p. 77

Characterization of growth of lactic acid bacteria in milk: microcalorimetric approachStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Laht, Tiiu-Maie; Vilu, RaivoThe 1st Congress of Baltic Microbiologists : Riga, Latvia, 31.10. - 4.11.2012 : book of abstracts2012

Comparison of lactic acid bacteria population in the continously propagated industrial rye sourdoudh starter and the original lyophilised starterViiard, Ene; Morozozova, S.; Sarand, IngaFood and nutrition = Toit ja toitumine2009 / p. 10-21 : ill

Development and applications of chemically defined media for lactic acid bacteria = Defineeritud koostisega söötmete arendamine ja kasutusalad piimhappebakteriteleAller, Kadri2016 http://www.ester.ee/record=b4567664*est

Development of a microcalorimetric method for the study of fermentation processes = Kalorimeetrilise meetodi väljatöötamine fermentatsiooniprotsesside uurimiseksKabanova, Natalja2013 https://www.ester.ee/record=b2945255*est

Diversity and stability of lactic acid bacteria during rye sourdough propagation = Piimhappebakterite mitmekesisus ja stabiilsus rukkileivajuuretise uuendamiselViiard, Ene2014 https://www.ester.ee/record=b4440228*est

Diversity and stability of lactic acid bacteria in rye sourdoughs of four bakeries with different propagation parametersViiard, Ene; Bessmeltseva, Marianna; Simm, Jaak; Talve, Tiina; Aaspõllu, Anu; Paalme, Toomas; Sarand, IngaPLoS ONE2016 / art. e0148325 https://doi.org/10.1371/journal.pone.0148325 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Diversity of lactic acid bacteria in rye sourdoughSarand, Inga; Paalme, ToomasThe 9th Symposium on Lactic Acid Bacteria : Egmond aan Zee, The Netherlands, August 31 - September 4, 2008 : abstract book2008 / p. A058

Dynamics of lactic acid bacteria and flavour formation during ripening of hard cheeseBlank, Liisi; Panke, Marta; Stulova, Irina; Laht, Tiiu-Maie6th IDF Cheese Ripening and Technology Symposium : May 21-24, 2012, Madison, Wisconsin, USA2012

Dynamics of lactic acid bacteria throughout the ripening of semi-hard open texture cheesesBlank, Liisi; Panke, Marta; Stulova, Irina; Laht, Tiiu-MaieAbstract book : 10-th Symposium on Lactic Acid Bacteria : Egmond aan Zee, Holland, 28.august - 01.september 20112011

Eesti teadlased on suutnud tervislikuks muuta nii šokolaadi kui ka krõpsudRaamets, HeliMaaleht2021 / Lk. 12-13 : ill https://dea.digar.ee/article/maaleht/2021/04/01/13.2

Eestlaste loodud uus bakter tõi kõrge tunnustuse : [prof. Raivo Vilu`le]Raamets, Heli; Vilu, RaivoMaaleht2017 / lk. 9 https://maaleht.delfi.ee/artikkel/79438988/eestlaste-loodud-uus-bakter-toi-korge-tunnustuse

Effect of stress pretreatment on survival of probiotic bacteria in gastrointestinal tract simulatorSumeri, Ingrid; Arike, Liisa; Stekolštšikova, Jelena; Uusna, Riin; Adamberg, Signe; Adamberg, Kaarel; Paalme, ToomasApplied microbiology and biotechnology2010 / 6, p. 1925-1931 : ill https://pubmed.ncbi.nlm.nih.gov/20107984/

Evaluation of microbial dynamics of kombucha consortia upon continuous backslopping in coffee and orange juiceAndreson, Maret; Kazantseva, Jekaterina; Malv, Esther; Kuldjärv, Rain; Priidik, Reimo; Kütt, Mary-LiisFoods2023 / art. 3545 https://doi.org/10.3390/foods12193545 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant speciesViiard, Ene; Mihhalevski, Anna; Rühka, Tiina; Paalme, Toomas; Sarand, IngaJournal of applied microbiology2013 / p. 404-412 : ill https://doi.org/10.1111/jam.12045 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Excess of threonine compared with serine promotes threonine aldolase activity in Lactococcus lactis IL1403Aller, Kadri; Adamberg, Kaarel; Reile, Indrek; Timarova, Veronica; Peebo, Karl; Vilu, RaivoMicrobiology2015 / p. 1073-1080 : ill https://doi.org/10.1099/mic.0.000071 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheeseAdamberg, Kaarel; Antonsson, M.; Vogensen, Finn K.; Nielsen, E.W.; Kask, Signe; Moller, Peter L.; Ardö, YlvaInternational dairy journal2005 / 6/9, p. 873-882

Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheeseAdamberg, Kaarel; Antonsson, M.; Kask, SigneIDF Symposium on Cheese: Ripening, Characterization and Technology : book of abstracts2004 / p. 33

Growth of thermophilic starter bacteria in non-irradiated and irradiated reconstituted milkStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Taivosalo, Anastassia; Laht, Tiiu-Maie; Vilu, Raivo23rd International ICFMH Symposium FoodMicro 2012 : Istanbul, Turkey, 3-7 September 2012 : Global Issues In Food Microbiology : abstract book2012 / p. 725

Hapendatud köögiviljad võivad aidata erinevate seedeprobleemide korralnovaator.err.ee2024 Hapendatud köögiviljad võivad aidata erinevate seedeprobleemide korral

Juustu juhusliku mikrofloora piimhappebakterite kasvu uurimine süsivesikutevaeses keskkonnasAdamberg, Kaarel; Kask, Signe; Laht, Tiiu-Maie; Paalme, ToomasXXVIII Eesti keemiapäevad : teaduskonverentsi ettekannete teesid = 28th Estonian Chemistry Days : abstracts of scientific conference2002 / lk. 17-18

Media development experiments for lactic acid bacteria : stressful, yet usefulAller, Kadri; Adamberg, Kaarel; Timarova, Veronica; Vilu, RaivoTÜ ja TTÜ doktorikool "Funktsionaalsed materjalid ja tehnoloogiad" : 04.-05. märts 2014, Tartu2014 / [1] p

Metabolic peculiarities of lactic acid bacteria enabling their growth in cheeseAdamberg, Kaarel; Kask, Signe; Laht, Tiiu-Maie; Paalme, ToomasProceedings & abstracts of the 18th International ICFMH Symposium "Food Micro 2002", Lillehammer, Norway, 18-23 August, 20022002 / p. 178

Microcalorimetric study of growth of Lactococcus lactis IL 1403 at different glucose concentrations in brothKabanova, Natalja; Kazarjan, Aram; Stulova, Irina; Vilu, RaivoTermochimica Acta2009 / 1/2, p. 87-92 : ill https://www.sciencedirect.com/science/article/pii/S0040603109002895

Microcalorimetric study of growth of Lactococcus lactis IL1403 at low glucose concentration in liquids and solid agar gelsKabanova, Natalja; Stulova, Irina; Vilu, RaivoThermochimica acta2013 / p. 69-75 : ill https://doi.org/10.1016/j.tca.2013.02.013 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Microcalorimetric study of the growth of bacterial colonies of Lactococcus lactis IL1403 in agar gelsKabanova, Natalja; Stulova, Irina; Vilu, RaivoFood microbiology2012 / p. 67-79 : ill https://www.sciencedirect.com/science/article/pii/S0740002011002036

Microcalorimetric study of the growth of Streptococcus thermophilus in renneted milkStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Adamberg, Kaarel; Laht, Tiiu-Maie; Vilu, RaivoFrontiers in microbiology2015 / p. 1-13 : ill https://doi.org/10.3389/fmicb.2015.00079 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Mixed culture fermentations of lactic acid bacteria and yeastKasemets, Kaja; Paalme, Toomas8th European Congress on Biotechnology, August 17-21, 1997, Budapest : book of abstracts1997 / p. 205, TU2413

Piimhappebakterid kui probiootikumid. Nende kasutamine tervislikes piimatoodetesLaht, Tiiu-Maie; Kask, SigneEMS 96 teaduskonverents, 6.-7. juuni 1996, Tallinn = EMS 96 Scientific Conference, 6-7 June 1996, Tallinn1996 / [1] p

Population dynamics of lactic acid bacteria in industrial rye sourdough and the characterization of dominating speciesViiard, Ene; Mihhalevski, Anna; Paalme, Toomas; Sarand, IngaFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 121-122

Potential energy sources for growth of mesophilic lactobacilli in cheeseLaht, Tiiu-Maie; Kask, Signe; Paalme, ToomasNIZO Dairy Conference on Food Microbes 2001 : from Knowledge to Application : 13-15 June 2001, The Netherland, Ede2001 / p. 22

Protein turnover forms one of the highest maintenance costs in Lactococcus lactisLahtvee, Petri-Jaan; Seiman, Andrus; Arike, Liisa; Adamberg, Kaarel; Vilu, RaivoMicrobiology2014 / p.1501-1512 : ill https://doi.org/10.1099/mic.0.078089-0 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Quantitative omics-level analysis of growth rate dependent energy metabolism in Lactococcus lactis = Kvantitatiivsetel oomika-meetoditel põhinev kasvuerikiirusest sõltuv Loctococcus lactis'e energiametabolismi analüüsLahtvee, Petri-Jaan2012 https://www.ester.ee/record=b2931362*est

Selection of functional starter bacteria for type I sourdough process = Funktsionaalsete starterbakterite selektsioon tüüp I rukkileivajuuretise tootmiseksSurženko, Marianna2017 https://digi.lib.ttu.ee/i/?7674 https://www.ester.ee/record=b4677260*est

Steady state growth space study of Lactococcus lactis in D-stat culturesLahtvee, Petri-Jaan; Valgepea, Kaspar; Nahku, Ranno; Abner, Kristo; Adamberg, Kaarel; Vilu, RaivoAntonie van Leeuwenhoek2009 / 4, p. 487-496 https://pubmed.ncbi.nlm.nih.gov/19603284/

Study of cheese associated lactic acid bacteria under carbohydrate-limited conditions using D-stat cultivationAdamberg, Kaarel; Adamberg, Signe; Laht, Tiiu-Maie; Ardö, Ylva; Paalme, ToomasFood biotechnology2006 / 2, p. 143-160 : ill https://www.tandfonline.com/doi/abs/10.1080/08905430600709412

Study on volatile compound production by individual lactic acid bacteria in dough using multiple headspace extractionKaseleht, Kristel; Paalme, Toomas; Mihhalevski, Anna; Sarand, IngaFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 97

Survival of cheese bacteria in a gastrointestinal tract simulatorSumeri, Ingrid; Adamberg, Signe; Uusna, Riin; Sarand, Inga; Paalme, ToomasInternational dairy journal2012 / p. 36-41 : ill https://www.sciencedirect.com/science/article/pii/S095869461200026X

Survival of lactic acid bacteria in Estonian and Finnish open texture cheeses during gastrointestinal tract simulator (GITS) transitSumeri, Ingrid; Uusna, Riin; Adamberg, Signe; Sarand, Inga; Paalme, ToomasFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 115

The effect of change of temperature and pH on the growth of lactic acid bacteria.pH auxostat. StudyAdamberg, Kaarel; Kask, Signe; Laht, Tiiu-Maie; Paalme, ToomasProceedings & abstracts of the 18th International ICFMH Symposium "Food Micro 2002", Lillehammer, Norway, 18-23 August, 20022002 / p. 179

The effect of change of temperature and pH on the growth of lactic acid bacteria.pH auxostat. StudyAdamberg, Kaarel; Kask, Signe; Laht, Tiiu-Maie; Paalme, Toomas7th Symposium on Lactic Acid Bacteria - Genetics, Metabolism and Applications, Egmond aan Zee, The Netherlands, 1-5 September, 2002 : book of abstracts2002

The effects of milk composition and treatment on the growth of Lactic Acid Bacteria = Piima koostise ja töötlemise mõju piimhappebakterite kasvuleStulova, Irina2013 https://www.ester.ee/record=b3003913*est

The influence of germinated hull-less barley sordough fermentation conditions on the microbiota developmentKlava, Dace; Poisa, Iveta; Reidzane, Sanita; Kince, Tatjana; Kazantseva, Jekaterina; Traksmaa, AnnaRural sustainability research2021 / p. 105-115 : ill https://doi.org/10.2478/plua-2021-0022 Journal metrics at Scopus Article at Scopus

Toiduteadlane : „Toortoit on küll hea, aga ideaalis võiks pool sellest olla hapendatud.”Maasikamäe, Sirjeohtuleht.ee2024 Toiduteadlane: „Toortoit on küll hea, aga ideaalis võiks pool sellest olla hapendatud.”

Traditional breads from the Baltic Countries (Estonia, Latvia, Lithuania)Sarand, Inga; Traksmaa, Anna; Klava, Dace; Kunkulberga, Daiga; Straumite, Evita; Galoburda, Ruta; Murniece, Ruta; Juodeikiene, Grazina; Bartkevics, Vadims; Bartkiene, ElenaTraditional European breads : An illustrative compendium of ancestral knowledge and cultural heritage2023 / p. 41–59 https://doi.org/10.1007/978-3-031-23352-4_2

Выращивание термофильных молочнокислых бактерий в ферментереKallaste, L.; Kask, Signe; Laht, Tiiu-Maie35 научная конференция студентов втузов Эстонии, Латвии, Литвы, Белоруссии и Молдовы : [Таллинн, 1991] : доклады. Секция химии и технологии пищевых продуктов. Секция биотехнологии1991 / с. 21-24: ил