These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
122 related articles for article (PubMed ID: 11205947)
1. Evaluation of lysine and methionine production in some Lactobacilli and yeasts from ogi. Odunfa SA; Adeniran SA; Teniola ; Nordstrom J Int J Food Microbiol; 2001 Jan; 63(1-2):159-63. PubMed ID: 11205947 [TBL] [Abstract][Full Text] [Related]
2. The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures. Teniola ; Odunfa SA Int J Food Microbiol; 2001 Jan; 63(1-2):1-9. PubMed ID: 11205940 [TBL] [Abstract][Full Text] [Related]
3. Significance of yeasts in the fermentation of maize for ogi production. Omemu AM; Oyewole OB; Bankole MO Food Microbiol; 2007 Sep; 24(6):571-6. PubMed ID: 17418307 [TBL] [Abstract][Full Text] [Related]
4. Effect of lactobacilli on yeast growth, viability and batch and semi-continuous alcoholic fermentation of corn mash. Thomas KC; Hynes SH; Ingledew WM J Appl Microbiol; 2001 May; 90(5):819-28. PubMed ID: 11348444 [TBL] [Abstract][Full Text] [Related]
5. Effect of yeast inoculation rate on the metabolism of contaminating lactobacilli during fermentation of corn mash. Narendranath NV; Power R J Ind Microbiol Biotechnol; 2004 Dec; 31(12):581-4. PubMed ID: 15599666 [TBL] [Abstract][Full Text] [Related]
6. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs. Kariluoto S; Aittamaa M; Korhola M; Salovaara H; Vahteristo L; Piironen V Int J Food Microbiol; 2006 Feb; 106(2):137-43. PubMed ID: 16213050 [TBL] [Abstract][Full Text] [Related]
7. Regulation of aspartokinase in Lactobacillus plantarum. Adebawo OO; Ruiz-Barba JL; Warner PJ; Oguntimein GB J Appl Microbiol; 1997 Feb; 82(2):191-6. PubMed ID: 12452593 [TBL] [Abstract][Full Text] [Related]
8. The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi. Sanya AKC; Linnemann AR; Madode YE; Schoustra SE; Smid EJ Int J Food Microbiol; 2024 May; 416():110683. PubMed ID: 38554557 [TBL] [Abstract][Full Text] [Related]
9. Biofilm formation and ethanol inhibition by bacterial contaminants of biofuel fermentation. Rich JO; Leathers TD; Bischoff KM; Anderson AM; Nunnally MS Bioresour Technol; 2015 Nov; 196():347-54. PubMed ID: 26255598 [TBL] [Abstract][Full Text] [Related]
10. Increase in aflatoxins due to Aspergillus section Flavi multiplication during the aerobic deterioration of corn silage treated with different bacteria inocula. Ferrero F; Prencipe S; Spadaro D; Gullino ML; Cavallarin L; Piano S; Tabacco E; Borreani G J Dairy Sci; 2019 Feb; 102(2):1176-1193. PubMed ID: 30591342 [TBL] [Abstract][Full Text] [Related]
11. Fermentation and aerobic stability of rehydrated corn grain silage treated with different doses of Lactobacillus buchneri or a combination of Lactobacillus plantarum and Pediococcus acidilactici. da Silva NC; Nascimento CF; Nascimento FA; de Resende FD; Daniel JLP; Siqueira GR J Dairy Sci; 2018 May; 101(5):4158-4167. PubMed ID: 29454688 [TBL] [Abstract][Full Text] [Related]
12. Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs. Torner MJ; Martínez-Anaya MA; Antuña B; Benedito de Barber C Int J Food Microbiol; 1992; 15(1-2):145-52. PubMed ID: 1622751 [TBL] [Abstract][Full Text] [Related]
13. Selecting lysine-excreting mutants of lactobacilli for use in food and feed enrichment. Sands DC; Hankin L Appl Microbiol; 1974 Sep; 28(3):523-4. PubMed ID: 4418566 [TBL] [Abstract][Full Text] [Related]
14. Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir. Stadie J; Gulitz A; Ehrmann MA; Vogel RF Food Microbiol; 2013 Sep; 35(2):92-8. PubMed ID: 23664259 [TBL] [Abstract][Full Text] [Related]
15. Evolution of fermenting microbiota in tarhana produced under controlled technological conditions. Settanni L; Tanguler H; Moschetti G; Reale S; Gargano V; Erten H Food Microbiol; 2011 Oct; 28(7):1367-73. PubMed ID: 21839387 [TBL] [Abstract][Full Text] [Related]
16. Antagonistic activity of bacteriocin produced by Lactobacillus species from ogi, an indigenous fermented food. Sanni AI; Onilude AA; Ogunbanwo ST; Smith SI J Basic Microbiol; 1999; 39(3):189-95. PubMed ID: 10427738 [TBL] [Abstract][Full Text] [Related]
17. Phenotypically based taxonomy using API 50CH of lactobacilli from Nigerian ogi, and the occurrence of starch fermenting strains. Johansson ML; Sanni A; Lönner C; Molin G Int J Food Microbiol; 1995 Apr; 25(2):159-68. PubMed ID: 7547147 [TBL] [Abstract][Full Text] [Related]
18. Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures. López Del Castillo-Lozano M; Delile A; Spinnler HE; Bonnarme P; Landaud S Appl Microbiol Biotechnol; 2007 Jul; 75(6):1447-54. PubMed ID: 17431610 [TBL] [Abstract][Full Text] [Related]
19. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. Vogelmann SA; Seitter M; Singer U; Brandt MJ; Hertel C Int J Food Microbiol; 2009 Apr; 130(3):205-12. PubMed ID: 19239979 [TBL] [Abstract][Full Text] [Related]
20. Production of lactic acid from cheese whey by batch and repeated batch cultures of Lactobacillus sp. RKY2. Kim HO; Wee YJ; Kim JN; Yun JS; Ryu HW Appl Biochem Biotechnol; 2006 Mar; 131(1-3):694-704. PubMed ID: 18563646 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]