242 related articles for article (PubMed ID: 14723700)
1. Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink.
Lei V; Jakobsen M
J Appl Microbiol; 2004; 96(2):384-97. PubMed ID: 14723700
[TBL] [Abstract][Full Text] [Related]
2. The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer.
Sawadogo-Lingani H; Lei V; Diawara B; Nielsen DS; Møller PL; Traoré AS; Jakobsen M
J Appl Microbiol; 2007 Oct; 103(4):765-77. PubMed ID: 17897178
[TBL] [Abstract][Full Text] [Related]
3. The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana.
Atter A; Diaz M; Tano-Debrah K; Parry-Hanson Kunadu A; Mayer MJ; Sayavedra L; Misita C; Amoa-Awua W; Narbad A
BMC Microbiol; 2024 May; 24(1):163. PubMed ID: 38745280
[TBL] [Abstract][Full Text] [Related]
4. Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin.
Vieira-Dalodé G; Jespersen L; Hounhouigan J; Moller PL; Nago CM; Jakobsen M
J Appl Microbiol; 2007 Aug; 103(2):342-9. PubMed ID: 17650194
[TBL] [Abstract][Full Text] [Related]
5. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.
Adimpong DB; Nielsen DS; Sørensen KI; Derkx PM; Jespersen L
BMC Microbiol; 2012 May; 12():75. PubMed ID: 22594449
[TBL] [Abstract][Full Text] [Related]
6. The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods.
Mukisa IM; Porcellato D; Byaruhanga YB; Muyanja CM; Rudi K; Langsrud T; Narvhus JA
Int J Food Microbiol; 2012 Nov; 160(1):1-10. PubMed ID: 23141639
[TBL] [Abstract][Full Text] [Related]
7. Identification of lactic acid bacteria isolated during traditional fura processing in Ghana.
Owusu-Kwarteng J; Akabanda F; Nielsen DS; Tano-Debrah K; Glover RL; Jespersen L
Food Microbiol; 2012 Oct; 32(1):72-8. PubMed ID: 22850376
[TBL] [Abstract][Full Text] [Related]
8. Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation.
Michalak M; Gustaw K; Waśko A; Polak-Berecka M
Microbiol Res; 2018 Jan; 206():121-130. PubMed ID: 29146249
[TBL] [Abstract][Full Text] [Related]
9. A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses.
Cronin T; Ziino M; Condurso C; McSweeney PL; Mills S; Ross RP; Stanton C
J Appl Microbiol; 2007 Oct; 103(4):1128-39. PubMed ID: 17897218
[TBL] [Abstract][Full Text] [Related]
10. Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods.
Ouoba LI; Nyanga-Koumou CA; Parkouda C; Sawadogo H; Kobawila SC; Keleke S; Diawara B; Louembe D; Sutherland JP
J Appl Microbiol; 2010 Jun; 108(6):2019-29. PubMed ID: 19895650
[TBL] [Abstract][Full Text] [Related]
11. Spontaneously fermented millet product as a natural probiotic treatment for diarrhoea in young children: an intervention study in Northern Ghana.
Lei V; Friis H; Michaelsen KF
Int J Food Microbiol; 2006 Aug; 110(3):246-53. PubMed ID: 16814890
[TBL] [Abstract][Full Text] [Related]
12. Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods.
Turpin W; Humblot C; Guyot JP
Appl Environ Microbiol; 2011 Dec; 77(24):8722-34. PubMed ID: 22003019
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. In vitro properties of potential probiotic lactic acid bacteria originating from Ghanaian indigenous fermented milk products.
Motey GA; Owusu-Kwarteng J; Obiri-Danso K; Ofori LA; Ellis WO; Jespersen L
World J Microbiol Biotechnol; 2021 Feb; 37(3):52. PubMed ID: 33594545
[TBL] [Abstract][Full Text] [Related]
16. Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.
Sengun IY; Nielsen DS; Karapinar M; Jakobsen M
Int J Food Microbiol; 2009 Oct; 135(2):105-11. PubMed ID: 19703719
[TBL] [Abstract][Full Text] [Related]
17. Characterisation of prototype Nurmi cultures using culture-based microbiological techniques and PCR-DGGE.
Waters SM; Murphy RA; Power RF
Int J Food Microbiol; 2006 Aug; 110(3):268-77. PubMed ID: 16814892
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China.
Yu J; Du X; Wang W; Zhang J; Liu W; Sun Z; Sun T; Zhang H
J Gen Appl Microbiol; 2011; 57(4):197-206. PubMed ID: 21914968
[TBL] [Abstract][Full Text] [Related]
20. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
Aymerich T; Martín B; Garriga M; Vidal-Carou MC; Bover-Cid S; Hugas M
J Appl Microbiol; 2006; 100(1):40-9. PubMed ID: 16405683
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
