329 related articles for article (PubMed ID: 16423657)
1. Polyphasic characterization of the lactic acid bacteria in kefir.
Mainville I; Robert N; Lee B; Farnworth ER
Syst Appl Microbiol; 2006 Jan; 29(1):59-68. PubMed ID: 16423657
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Determination of lactic microflora of kefir grains and kefir beverage by using culture-dependent and culture-independent methods.
Kesmen Z; Kacmaz N
J Food Sci; 2011; 76(5):M276-83. PubMed ID: 22417438
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods.
Chen HC; Wang SY; Chen MJ
Food Microbiol; 2008 May; 25(3):492-501. PubMed ID: 18355674
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China.
Bao Q; Liu W; Yu J; Wang W; Qing M; Chen X; Wang F; Zhang J; Zhang W; Qiao J; Sun T; Zhang H
J Gen Appl Microbiol; 2012; 58(2):95-105. PubMed ID: 22688240
[TBL] [Abstract][Full Text] [Related]
8. Identification of Carnobacterium, Lactobacillus, Leuconostoc and Pediococcus by rDNA-based techniques.
Chenoll E; Macián MC; Aznar R
Syst Appl Microbiol; 2003 Nov; 26(4):546-56. PubMed ID: 14666983
[TBL] [Abstract][Full Text] [Related]
9. Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili.
Kahala M; Mäki M; Lehtovaara A; Tapanainen JM; Katiska R; Juuruskorpi M; Juhola J; Joutsjoki V
J Appl Microbiol; 2008 Dec; 105(6):1929-38. PubMed ID: 19120639
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben).
Ouadghiri M; Amar M; Vancanneyt M; Swings J
FEMS Microbiol Lett; 2005 Oct; 251(2):267-71. PubMed ID: 16168579
[TBL] [Abstract][Full Text] [Related]
12. Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya.
Mathara JM; Schillinger U; Kutima PM; Mbugua SK; Holzapfel WH
Int J Food Microbiol; 2004 Aug; 94(3):269-78. PubMed ID: 15246238
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. The microbial diversity of water kefir.
Gulitz A; Stadie J; Wenning M; Ehrmann MA; Vogel RF
Int J Food Microbiol; 2011 Dec; 151(3):284-8. PubMed ID: 22000549
[TBL] [Abstract][Full Text] [Related]
15. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains.
Leite AM; Miguel MA; Peixoto RS; Ruas-Madiedo P; Paschoalin VM; Mayo B; Delgado S
J Dairy Sci; 2015 Jun; 98(6):3622-32. PubMed ID: 25841972
[TBL] [Abstract][Full Text] [Related]
16. Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis.
Zhou J; Liu X; Jiang H; Dong M
Food Microbiol; 2009 Dec; 26(8):770-5. PubMed ID: 19835760
[TBL] [Abstract][Full Text] [Related]
17. Molecular identification and typing of lactobacilli isolated from kefir grains.
Delfederico L; Hollmann A; Martínez M; Iglesias NG; De Antoni G; Semorile L
J Dairy Res; 2006 Feb; 73(1):20-7. PubMed ID: 16433957
[TBL] [Abstract][Full Text] [Related]
18. Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1.
Sisto A; De Bellis P; Visconti A; Morelli L; Lavermicocca P
Int J Food Microbiol; 2009 Nov; 136(1):59-65. PubMed ID: 19833402
[TBL] [Abstract][Full Text] [Related]
19. Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis.
Ferchichi M; Valcheva R; Prévost H; Onno B; Dousset X
Food Microbiol; 2007; 24(7-8):678-86. PubMed ID: 17613364
[TBL] [Abstract][Full Text] [Related]
20. Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
Gala E; Landi S; Solieri L; Nocetti M; Pulvirenti A; Giudici P
Int J Food Microbiol; 2008 Jul; 125(3):347-51. PubMed ID: 18524408
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]