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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

207 related articles for article (PubMed ID: 11843413)

  • 1. New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods.
    Sanni AI; Morlon-Guyot J; Guyot JP
    Int J Food Microbiol; 2002 Jan; 72(1-2):53-62. PubMed ID: 11843413
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
    Kostinek M; Specht I; Edward VA; Schillinger U; Hertel C; Holzapfel WH; Franz CM
    Syst Appl Microbiol; 2005 Aug; 28(6):527-40. PubMed ID: 16104351
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Bacteriocin-producing Lactobacillus strains isolated from poto poto, a Congolese fermented maize product, and genetic fingerprinting of their plantaricin operons.
    Ben Omar N; Abriouel H; Keleke S; Sánchez Valenzuela A; Martínez-Cañamero M; Lucas López R; Ortega E; Gálvez A
    Int J Food Microbiol; 2008 Sep; 127(1-2):18-25. PubMed ID: 18620772
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and alpha-amylase production at pH 4.0.
    Calderon Santoyo M; Loiseau G; Rodriguez Sanoja R; Guyot JP
    Int J Food Microbiol; 2003 Jan; 80(1):77-87. PubMed ID: 12430774
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods.
    Oguntoyinbo FA; Narbad A
    Food Microbiol; 2012 Sep; 31(2):254-62. PubMed ID: 22608231
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Amylolytic Lactobacillus strains from Bulgarian fermented beverage boza.
    Petrova P; Emanuilova M; Petrov K
    Z Naturforsch C J Biosci; 2010; 65(3-4):218-24. PubMed ID: 20469641
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M; Specht I; Edward VA; Pinto C; Egounlety M; Sossa C; Mbugua S; Dortu C; Thonart P; Taljaard L; Mengu M; Franz CM; Holzapfel WH
    Int J Food Microbiol; 2007 Mar; 114(3):342-51. PubMed ID: 17188771
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G; Alfonzo A; Galluzzo P; Corona O; Francesca N; Caracappa S; Moschetti G; Settanni L
    Food Microbiol; 2015 Oct; 51():57-68. PubMed ID: 26187828
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product.
    Obioha PI; Ouoba LII; Anyogu A; Awamaria B; Atchia S; Ojimelukwe PC; Sutherland JP; Ghoddusi HB
    Braz J Microbiol; 2021 Jun; 52(2):869-881. PubMed ID: 33694058
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition.
    Songré-Ouattara LT; Mouquet-Rivier C; Icard-Vernière C; Humblot C; Diawara B; Guyot JP
    Int J Food Microbiol; 2008 Dec; 128(2):395-400. PubMed ID: 18937991
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Probiotic potential of lactobacillus strains isolated from sorghum-based traditional fermented food.
    Rao KP; Chennappa G; Suraj U; Nagaraja H; Raj AP; Sreenivasa MY
    Probiotics Antimicrob Proteins; 2015 Jun; 7(2):146-56. PubMed ID: 25666113
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Development of bacteria identification array to detect lactobacilli in Thai fermented sausage.
    Rungrassamee W; Tosukhowong A; Klanchui A; Maibunkaew S; Plengvidhya V; Karoonuthaisiri N
    J Microbiol Methods; 2012 Dec; 91(3):341-53. PubMed ID: 23022427
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia).
    Omar NB; Ampe F; Raimbault M; Guyot JP; Tailliez P
    Syst Appl Microbiol; 2000 Jun; 23(2):285-91. PubMed ID: 10930082
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia.
    Wu R; Wang L; Wang J; Li H; Menghe B; Wu J; Guo M; Zhang H
    J Basic Microbiol; 2009 Jun; 49(3):318-26. PubMed ID: 19219898
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Probiotic Properties of Exopolysaccharide-Producing Lactobacillus Strains Isolated from Tempoyak.
    Khalil ES; Abd Manap MY; Mustafa S; Alhelli AM; Shokryazdan P
    Molecules; 2018 Feb; 23(2):. PubMed ID: 29438288
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough.
    Aktepe Y; Aydın F; Bozoğlu T; Özer G; Çakır İ
    Int J Food Microbiol; 2024 Oct; 423():110845. PubMed ID: 39079449
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J; Wang WH; Menghe BL; Jiri MT; Wang HM; Liu WJ; Bao QH; Lu Q; Zhang JC; Wang F; Xu HY; Sun TS; Zhang HP
    J Dairy Sci; 2011 Jul; 94(7):3229-41. PubMed ID: 21700007
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization and differentiation of Lactobacillus manihotivorans strains isolated from cassava sour starch.
    Guyot JP; Brizuela MA; Rodriguez Sanoja R; Morlon-Guyot J
    Int J Food Microbiol; 2003 Oct; 87(1-2):187-92. PubMed ID: 12927722
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin.
    Hounhouigan DJ; Nout MJ; Nago CM; Houben JH; Rombouts FM
    Int J Food Microbiol; 1993 Jun; 18(4):279-87. PubMed ID: 8347427
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food.
    Yousif NM; Huch M; Schuster T; Cho GS; Dirar HA; Holzapfel WH; Franz CM
    Food Microbiol; 2010 Sep; 27(6):757-68. PubMed ID: 20630317
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.