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 *

419 related articles for article (PubMed ID: 16084269)

  • 21. Leuconostoc inhae sp. nov., a lactic acid bacterium isolated from kimchi.
    Kim B; Lee J; Jang J; Kim J; Han H
    Int J Syst Evol Microbiol; 2003 Jul; 53(Pt 4):1123-1126. PubMed ID: 12892137
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
    Klingberg TD; Axelsson L; Naterstad K; Elsser D; Budde BB
    Int J Food Microbiol; 2005 Dec; 105(3):419-31. PubMed ID: 16076509
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak.
    Jokovic N; Nikolic M; Begovic J; Jovcic B; Savic D; Topisirovic L
    Int J Food Microbiol; 2008 Oct; 127(3):305-11. PubMed ID: 18775578
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
    Martín-Platero AM; Maqueda M; Valdivia E; Purswani J; Martínez-Bueno M
    Food Microbiol; 2009 May; 26(3):294-304. PubMed ID: 19269572
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Development of an enrichment culture growing at low temperature used for ensiling rice straw.
    Yang HY; Wang XF; Gao LJ; Haruta S; Ishii M; Igarashi Y; Cui ZJ
    J Microbiol Biotechnol; 2008 Apr; 18(4):711-7. PubMed ID: 18467865
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Metatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarrays.
    Nam YD; Chang HW; Kim KH; Roh SW; Bae JW
    Int J Food Microbiol; 2009 Mar; 130(2):140-6. PubMed ID: 19215993
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation.
    Cho KM; Math RK; Islam SM; Lim WJ; Hong SY; Kim JM; Yun MG; Cho JJ; Yun HD
    Mol Cell Probes; 2009 Apr; 23(2):90-4. PubMed ID: 19146947
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Metagenomic analysis of kimchi, a traditional Korean fermented food.
    Jung JY; Lee SH; Kim JM; Park MS; Bae JW; Hahn Y; Madsen EL; Jeon CO
    Appl Environ Microbiol; 2011 Apr; 77(7):2264-74. PubMed ID: 21317261
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Bacterial biodiversity of traditional Zabady fermented milk.
    El-Baradei G; Delacroix-Buchet A; Ogier JC
    Int J Food Microbiol; 2008 Feb; 121(3):295-301. PubMed ID: 18077039
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Isolation and characteristics of lactic acid bacteria from koshu vineyards in Japan.
    Yanagida F; Srionnual S; Chen YS
    Lett Appl Microbiol; 2008 Aug; 47(2):134-9. PubMed ID: 18673430
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Monitoring the bacterial community during fermentation of sunki, an unsalted, fermented vegetable traditional to the Kiso area of Japan.
    Endo A; Mizuno H; Okada S
    Lett Appl Microbiol; 2008 Sep; 47(3):221-6. PubMed ID: 19552789
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations.
    Ercolini D; Villani F; Aponte M; Mauriello G
    Int J Food Microbiol; 2006 Dec; 112(3):291-6. PubMed ID: 17052794
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods.
    Abriouel H; Ben Omar N; López RL; Martínez-Cañamero M; Keleke S; Gálvez A
    Int J Food Microbiol; 2006 Oct; 111(3):228-33. PubMed ID: 16842876
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R; Surico RF; Siragusa S; De Angelis M; Paradiso A; Minervini F; De Gara L; Gobbetti M
    Int J Food Microbiol; 2008 Oct; 127(3):220-8. PubMed ID: 18710789
    [TBL] [Abstract][Full Text] [Related]  

  • 36. A genus-specific PCR method for differentiation between Leuconostoc and Weissella and its application in identification of heterofermentative lactic acid bacteria from coffee fermentation.
    Schillinger U; Boehringer B; Wallbaum S; Caroline L; Gonfa A; Huch Née Kostinek M; Holzapfel WH; Franz CM
    FEMS Microbiol Lett; 2008 Sep; 286(2):222-6. PubMed ID: 18657111
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H; Gabriel V; Fontagné-Faucher C
    Int J Food Microbiol; 2009 Sep; 135(1):53-9. PubMed ID: 19651455
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter culture.
    Chang JY; Chang HC
    J Food Sci; 2011; 76(1):M72-8. PubMed ID: 21535696
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation.
    Yang J; Cao Y; Cai Y; Terada F
    J Dairy Sci; 2010 Jul; 93(7):3136-45. PubMed ID: 20630231
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Characterization of bacterial diversity in pulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis.
    Escalante A; Rodríguez ME; Martínez A; López-Munguía A; Bolívar F; Gosset G
    FEMS Microbiol Lett; 2004 Jun; 235(2):273-9. PubMed ID: 15183874
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 21.