256 related articles for article (PubMed ID: 17187971)
1. Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco.
Khedid K; Faid M; Mokhtari A; Soulaymani A; Zinedine A
Microbiol Res; 2009; 164(1):81-91. PubMed ID: 17187971
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.
Dewan S; Tamang JP
Antonie Van Leeuwenhoek; 2007 Oct; 92(3):343-52. PubMed ID: 17562218
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. The microbiology of South African traditional fermented milks.
Beukes EM; Bester BH; Mostert JF
Int J Food Microbiol; 2001 Feb; 63(3):189-97. PubMed ID: 11246902
[TBL] [Abstract][Full Text] [Related]
8. Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons.
Terzic-Vidojevic A; Mihajlovic S; Uzelac G; Veljovic K; Tolinacki M; Nikolic M; Topisirovic L; Kojic M
Food Microbiol; 2014 May; 39():27-38. PubMed ID: 24387849
[TBL] [Abstract][Full Text] [Related]
9. Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese.
Aquilanti L; Dell'Aquila L; Zannini E; Zocchetti A; Clementi F
Lett Appl Microbiol; 2006 Aug; 43(2):161-7. PubMed ID: 16869899
[TBL] [Abstract][Full Text] [Related]
10. Lactic acid bacteria and yeasts in kefir grains and kefir made from them.
Simova E; Beshkova D; Angelov A; Hristozova Ts; Frengova G; Spasov Z
J Ind Microbiol Biotechnol; 2002 Jan; 28(1):1-6. PubMed ID: 11938463
[TBL] [Abstract][Full Text] [Related]
11. Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt.
Mohammed M; Abd El-Aziz H; Omran N; Anwar S; Awad S; El-Soda M
Int J Food Microbiol; 2009 Jan; 128(3):417-23. PubMed ID: 18992953
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the lactic acid bacteria in ewe's milk and cheese from northwest Argentina.
Medina R; Katz M; Gonzalez S; Oliver G
J Food Prot; 2001 Apr; 64(4):559-63. PubMed ID: 11307898
[TBL] [Abstract][Full Text] [Related]
13. Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products.
Taye Y; Degu T; Fesseha H; Mathewos M
ScientificWorldJournal; 2021; 2021():4697445. PubMed ID: 34421398
[TBL] [Abstract][Full Text] [Related]
14. Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.
Franciosi E; Carafa I; Nardin T; Schiavon S; Poznanski E; Cavazza A; Larcher R; Tuohy KM
Biomed Res Int; 2015; 2015():625740. PubMed ID: 25802859
[TBL] [Abstract][Full Text] [Related]
15. Analyses of physicochemical properties, bacterial microbiota, and lactic acid bacteria of fresh camel milk collected in Inner Mongolia.
Zhao J; Fan H; Kwok LY; Guo F; Ji R; Ya M; Chen Y
J Dairy Sci; 2020 Jan; 103(1):106-116. PubMed ID: 31629514
[TBL] [Abstract][Full Text] [Related]
16. Preliminary studies on the microbiological characterization of lactic acid bacteria in suero costeño, a Colombian traditional fermented milk product.
Cueto C; García D; Garcés F; Cruz J
Rev Latinoam Microbiol; 2007; 49(1-2):12-8. PubMed ID: 18693547
[TBL] [Abstract][Full Text] [Related]
17. Bacterial diversity and metabolite profiles of curd prepared by natural fermentation of raw milk and back sloping of boiled milk.
Joishy TK; Dehingia M; Khan MR
World J Microbiol Biotechnol; 2019 Jun; 35(7):102. PubMed ID: 31236715
[TBL] [Abstract][Full Text] [Related]
18. Isolation and characterization of lactic acid bacteria from lakes.
Yanagida F; Chen YS; Yasaki M
J Basic Microbiol; 2007 Apr; 47(2):184-90. PubMed ID: 17440921
[TBL] [Abstract][Full Text] [Related]
19. Production of antimicrobial metabolites by strains of Lactobacillus or Lactococcus co-cultured with Bacillus cereus in milk.
Røssland E; Langsrud T; Granum PE; Sørhaug T
Int J Food Microbiol; 2005 Feb; 98(2):193-200. PubMed ID: 15681046
[TBL] [Abstract][Full Text] [Related]
20. Genomic organization of lactic acid bacteria.
Davidson BE; Kordias N; Dobos M; Hillier AJ
Antonie Van Leeuwenhoek; 1996 Oct; 70(2-4):161-83. PubMed ID: 8879406
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
