BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

101 related articles for article (PubMed ID: 10857547)

  • 21. Identification of Acetobacter strains from Thai fermented rice products based on the 16S rRNA gene sequence and 16S-23S rRNA gene internal transcribed spacer restriction analyses.
    Tanasupawat S; Kommanee J; Yukphan P; Nakagawa Y; Yamada Y
    J Sci Food Agric; 2011 Nov; 91(14):2652-9. PubMed ID: 21717464
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India.
    Devi KR; Deka M; Jeyaram K
    Int J Food Microbiol; 2015 Apr; 199():62-71. PubMed ID: 25637876
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation.
    Paludan-Müller C; Huss HH; Gram L
    Int J Food Microbiol; 1999 Feb; 46(3):219-29. PubMed ID: 10100902
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand.
    Kopermsub P; Yunchalard S
    Int J Food Microbiol; 2010 Apr; 138(3):200-4. PubMed ID: 20167386
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis).
    Uchida M; Miyoshi T; Yoshida G; Niwa K; Mori M; Wakabayashi H
    J Appl Microbiol; 2014 Jun; 116(6):1506-20. PubMed ID: 24494732
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan.
    Chen YS; Yanagida F; Hsu JS
    Lett Appl Microbiol; 2006 Aug; 43(2):229-35. PubMed ID: 16869910
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Microbial and chemical properties of Cambodian traditional fermented fish products.
    Chuon MR; Shiomoto M; Koyanagi T; Sasaki T; Michihata T; Chan S; Mao S; Enomoto T
    J Sci Food Agric; 2014 Apr; 94(6):1124-31. PubMed ID: 23996783
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Strictly anaerobic halophiles isolated from canned Swedish fermented herrings (Surströmming).
    Kobayashi T; Kimura B; Fujii T
    Int J Food Microbiol; 2000 Mar; 54(1-2):81-9. PubMed ID: 10746577
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products.
    Vo T; Park JH
    J Microbiol Biotechnol; 2019 Feb; 29(2):209-221. PubMed ID: 30609884
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Genomic and metabolic features of Tetragenococcus halophilus as revealed by pan-genome and transcriptome analyses.
    Chun BH; Han DM; Kim KH; Jeong SE; Park D; Jeon CO
    Food Microbiol; 2019 Oct; 83():36-47. PubMed ID: 31202417
    [TBL] [Abstract][Full Text] [Related]  

  • 31. The phylogeny of Aerococcus and Pediococcus as determined by 16S rRNA sequence analysis: description of Tetragenococcus gen. nov.
    Collins MD; Williams AM; Wallbanks S
    FEMS Microbiol Lett; 1990 Aug; 58(3):255-62. PubMed ID: 2227360
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke.
    An C; Takahashi H; Kimura B; Kuda T
    J Sci Food Agric; 2010 Aug; 90(11):1796-801. PubMed ID: 20572057
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Exopolysaccharide-producing lactic acid bacteria strains from traditional Thai fermented foods: isolation, identification and exopolysaccharide characterization.
    Smitinont T; Tansakul C; Tanasupawat S; Keeratipibul S; Navarini L; Bosco M; Cescutti P
    Int J Food Microbiol; 1999 Oct; 51(2-3):105-11. PubMed ID: 10574086
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra).
    Phewpan A; Phuwaprisirisan P; Takahashi H; Ohshima C; Ngamchuachit P; Techaruvichit P; Dirndorfer S; Dawid C; Hofmann T; Keeratipibul S
    J Agric Food Chem; 2020 Sep; 68(38):10345-10351. PubMed ID: 31757121
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Alkalibacterium thalassium sp. nov., Alkalibacterium pelagium sp. nov., Alkalibacterium putridalgicola sp. nov. and Alkalibacterium kapii sp. nov., slightly halophilic and alkaliphilic marine lactic acid bacteria isolated from marine organisms and salted foods collected in Japan and Thailand.
    Ishikawa M; Tanasupawat S; Nakajima K; Kanamori H; Ishizaki S; Kodama K; Okamoto-Kainuma A; Koizumi Y; Yamamoto Y; Yamasato K
    Int J Syst Evol Microbiol; 2009 May; 59(Pt 5):1215-26. PubMed ID: 19406822
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis.
    De Bruyne K; Franz CM; Vancanneyt M; Schillinger U; Mozzi F; de Valdez GF; De Vuyst L; Vandamme P
    Int J Syst Evol Microbiol; 2008 Dec; 58(Pt 12):2909-16. PubMed ID: 19060081
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Draft Genome Sequences of
    Chuea-Nongthon C; Rodtong S; Yongsawatdigul J; Steele JL
    Genome Announc; 2017 Apr; 5(15):. PubMed ID: 28408690
    [No Abstract]   [Full Text] [Related]  

  • 38. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L; Vera Pingitore E; Rollan G; Martos G; Saavedra L; Fontana C; Hebert EM; Vignolo G
    Lett Appl Microbiol; 2016 Aug; 63(2):147-54. PubMed ID: 27282128
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products.
    Speranza B; Racioppo A; Beneduce L; Bevilacqua A; Sinigaglia M; Corbo MR
    Food Microbiol; 2017 Aug; 65():244-253. PubMed ID: 28400009
    [TBL] [Abstract][Full Text] [Related]  

  • 40. The molecular mechanism and post-transcriptional regulation characteristic of Tetragenococcus halophilus acclimation to osmotic stress revealed by quantitative proteomics.
    Lin J; Liang H; Yan J; Luo L
    J Proteomics; 2017 Sep; 168():1-14. PubMed ID: 28843533
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.