BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

131 related articles for article (PubMed ID: 15979183)

  • 1. Characterization of Lactobacillus strains and monitoring by RAPD-PCR in controlled fermentations of "Almagro" eggplants.
    Seseña S; Sánchez I; Palop L
    Int J Food Microbiol; 2005 Oct; 104(3):325-35. PubMed ID: 15979183
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Use of Lactobacillus strains to start cassava fermentations for Gari production.
    Huch Née Kostinek M; Hanak A; Specht I; Dortu CM; Thonart P; Mbugua S; Holzapfel WH; Hertel C; Franz CM
    Int J Food Microbiol; 2008 Dec; 128(2):258-67. PubMed ID: 18834642
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products.
    Ramos CL; Thorsen L; Schwan RF; Jespersen L
    Food Microbiol; 2013 Oct; 36(1):22-9. PubMed ID: 23764216
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Genetic diversity (RAPD-PCR) of lactobacilli isolated from "Almagro" eggplant fermentations from two seasons.
    Seseña S; Sánchez I; Palop L
    FEMS Microbiol Lett; 2004 Sep; 238(1):159-65. PubMed ID: 15336417
    [TBL] [Abstract][Full Text] [Related]  

  • 5. An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines.
    Seseña S; Palop ML
    J Appl Microbiol; 2007 Nov; 103(5):1553-61. PubMed ID: 17953566
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains.
    Oguntoyinbo FA; Cho GS; Trierweiler B; Kabisch J; Rösch N; Neve H; Bockelmann W; Frommherz L; Nielsen DS; Krych L; Franz CM
    Int J Food Microbiol; 2016 Dec; 238():103-112. PubMed ID: 27614122
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Contribution of starter culture to the sensory characteristics of fermented Almagro eggplants.
    Seseña S; Sánchez-Hurtado I; González Viñas MA; Palop L
    Int J Food Microbiol; 2001 Aug; 67(3):197-205. PubMed ID: 11518429
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation.
    Lefeber T; Janssens M; Camu N; De Vuyst L
    Appl Environ Microbiol; 2010 Dec; 76(23):7708-16. PubMed ID: 20889778
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation.
    Schwendimann L; Kauf P; Fieseler L; Gantenbein-Demarchi C; Miescher Schwenninger S
    J Microbiol Methods; 2015 Aug; 115():94-9. PubMed ID: 26026241
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Identification of lactic acid bacteria from spontaneous fermentation of 'Almagro' eggplants by SDS-PAGE whole cell protein fingerprinting.
    Sánchez I; Seseña S; Palop L
    Int J Food Microbiol; 2003 Apr; 82(2):181-9. PubMed ID: 12568758
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
    Blana VA; Grounta A; Tassou CC; Nychas GJ; Panagou EZ
    Food Microbiol; 2014 Apr; 38():208-18. PubMed ID: 24290645
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations.
    Pérez-Díaz IM; Johanningsmeier SD; Anekella K; Pagán-Medina CG; Méndez-Sandoval L; Arellano C; Price R; Daughtry KV; Borges M; Bream C; Connelly L; Dieck SE; Levi MT; McMurtrie EK; Smith RE; Theora JC; Wendland P; Gómez-Rodríguez F; Arroyo-López FN
    Food Microbiol; 2021 Apr; 94():103652. PubMed ID: 33279077
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes.
    Illeghems K; De Vuyst L; Weckx S
    BMC Genomics; 2015 Oct; 16():766. PubMed ID: 26459565
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of 'Almagro' eggplants.
    Sánchez I; Palop L; Ballesteros C
    Int J Food Microbiol; 2000 Jul; 59(1-2):9-17. PubMed ID: 10946834
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Polyphasic study of the genetic diversity of lactobacilli associated with 'Almagro' eggplants spontaneous fermentation, based on combined numerical analysis of randomly amplified polymorphic DNA and pulsed-field gel electrophoresis patterns.
    Sánchez I; Seseña S; Palop LL
    J Appl Microbiol; 2004; 97(2):446-58. PubMed ID: 15239713
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
    Minervini F; De Angelis M; Di Cagno R; Pinto D; Siragusa S; Rizzello CG; Gobbetti M
    Food Microbiol; 2010 Oct; 27(7):897-908. PubMed ID: 20688231
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low-salt cucumber fermentations.
    Anekella K; Pérez-Díaz IM
    J Food Sci; 2020 Oct; 85(10):3487-3497. PubMed ID: 32893884
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Viability and resistance of lactobacilli isolated from cocoa fermentation to simulated gastrointestinal digestive steps in soy yogurt.
    Saito VS; Dos Santos TF; Vinderola CG; Romano C; Nicoli JR; Araújo LS; Costa MM; Andrioli JL; Uetanabaro AP
    J Food Sci; 2014 Feb; 79(2):M208-13. PubMed ID: 24547696
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.