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.
234 related articles for article (PubMed ID: 14325884)
1. ROLE OF LEUCONOSTOC MESENTEROIDES IN LEAVENING THE BATTER OF IDLI, A FERMENTED FOOD OF INDIA. MUKHERJEE SK; ALBURY MN; PEDERSON CS; VANVEEN AG; STEINKRAUS KH Appl Microbiol; 1965 Mar; 13(2):227-31. PubMed ID: 14325884 [TBL] [Abstract][Full Text] [Related]
2. Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli. Mandhania MH; Paul D; Suryavanshi MV; Sharma L; Chowdhury S; Diwanay SS; Diwanay SS; Shouche YS; Patole MS Appl Environ Microbiol; 2019 Jul; 85(13):. PubMed ID: 31053581 [TBL] [Abstract][Full Text] [Related]
4. Microflora of Boza, a traditional fermented Turkish beverage. Hancioğlu O; Karapinar M Int J Food Microbiol; 1997 Apr; 35(3):271-4. PubMed ID: 9105937 [TBL] [Abstract][Full Text] [Related]
5. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation. Jung JY; Lee SH; Lee HJ; Seo HY; Park WS; Jeon CO Int J Food Microbiol; 2012 Feb; 153(3):378-87. PubMed ID: 22189023 [TBL] [Abstract][Full Text] [Related]
6. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach. Singh AK; Ramesh A Food Microbiol; 2008 Apr; 25(2):278-87. PubMed ID: 18206770 [TBL] [Abstract][Full Text] [Related]
7. Role of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of India. Appl Microbiol; 1965 Jul; 13(4):634. PubMed ID: 16349660 [TBL] [Abstract][Full Text] [Related]
8. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas. Tamang JP; Tamang B; Schillinger U; Franz CM; Gores M; Holzapfel WH Int J Food Microbiol; 2005 Dec; 105(3):347-56. PubMed ID: 16055218 [TBL] [Abstract][Full Text] [Related]
9. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations. Plengvidhya V; Breidt F; Lu Z; Fleming HP Appl Environ Microbiol; 2007 Dec; 73(23):7697-702. PubMed ID: 17921264 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India. Tamang B; Tamang JP; Schillinger U; Franz CM; Gores M; Holzapfel WH Int J Food Microbiol; 2008 Jan; 121(1):35-40. PubMed ID: 18036695 [TBL] [Abstract][Full Text] [Related]
12. Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, by Lactococcus lactis N8 and Saccharomyces boulardii SAA655. Chandrasekar Rajendran SC; Chamlagain B; Kariluoto S; Piironen V; Saris PEJ J Appl Microbiol; 2017 Jun; 122(6):1663-1671. PubMed ID: 28339160 [TBL] [Abstract][Full Text] [Related]
13. Reduction of D-lactate content in sauerkraut using starter cultures of recombinant Leuconostoc mesenteroides expressing the ldhL gene. Jin Q; Li L; Moon JS; Cho SK; Kim YJ; Lee SJ; Han NS J Biosci Bioeng; 2016 May; 121(5):479-83. PubMed ID: 26472127 [TBL] [Abstract][Full Text] [Related]
14. Evaluation of a facile method of template DNA preparation for PCR-based detection and typing of lactic acid bacteria. Singh AK; Ramesh A Food Microbiol; 2009 Aug; 26(5):504-13. PubMed ID: 19465247 [TBL] [Abstract][Full Text] [Related]
15. Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented weaning food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting. Kunene NF; Geornaras I; von Holy A; Hastings JW Appl Environ Microbiol; 2000 Mar; 66(3):1084-92. PubMed ID: 10698775 [TBL] [Abstract][Full Text] [Related]
16. Isolation and Characterization of Kimchi Starters Lee KW; Kim GS; Baek AH; Hwang HS; Kwon DY; Kim SG; Lee SY J Microbiol Biotechnol; 2020 Jul; 30(7):1060-1066. PubMed ID: 32270659 [TBL] [Abstract][Full Text] [Related]
17. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. Muyanja CM; Narvhus JA; Treimo J; Langsrud T Int J Food Microbiol; 2003 Feb; 80(3):201-10. PubMed ID: 12494920 [TBL] [Abstract][Full Text] [Related]
18. NATURE OF THE LIPIDS OF SOME LACTIC ACID BACTERIA. IKAWA M J Bacteriol; 1963 Apr; 85(4):772-81. PubMed ID: 14044942 [TBL] [Abstract][Full Text] [Related]
19. Biodiversity and techno-functional properties of lactic acid bacteria in fermented hull-less barley sourdough. Çakır E; Arıcı M; Durak MZ J Biosci Bioeng; 2020 Nov; 130(5):450-456. PubMed ID: 32782196 [TBL] [Abstract][Full Text] [Related]
20. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation. Coulin P; Farah Z; Assanvo J; Spillmann H; Puhan Z Int J Food Microbiol; 2006 Feb; 106(2):131-6. PubMed ID: 16213052 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]