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 *

220 related articles for article (PubMed ID: 17922831)

  • 1. Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization.
    Ouoba LI; Parkouda C; Diawara B; Scotti C; Varnam AH
    J Appl Microbiol; 2008 Jan; 104(1):122-31. PubMed ID: 17922831
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments.
    Ouoba LI; Thorsen L; Varnam AH
    Int J Food Microbiol; 2008 Jun; 124(3):224-30. PubMed ID: 18474404
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment.
    Compaoré CS; Nielsen DS; Ouoba LI; Berner TS; Nielsen KF; Sawadogo-Lingani H; Diawara B; Ouédraogo GA; Jakobsen M; Thorsen L
    Int J Food Microbiol; 2013 Apr; 162(3):297-307. PubMed ID: 23466466
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Bacillus amyloliquefaciens ssp. plantarum strains as potential protective starter cultures for the production of Bikalga, an alkaline fermented food.
    Compaoré CS; Nielsen DS; Sawadogo-Lingani H; Berner TS; Nielsen KF; Adimpong DB; Diawara B; Ouédraogo GA; Jakobsen M; Thorsen L
    J Appl Microbiol; 2013 Jul; 115(1):133-46. PubMed ID: 23565829
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba.
    Ahaotu I; Anyogu A; Njoku OH; Odu NN; Sutherland JP; Ouoba LI
    Int J Food Microbiol; 2013 Mar; 162(1):95-104. PubMed ID: 23376783
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin.
    Agbobatinkpo PB; Thorsen L; Nielsen DS; Azokpota P; Akissoe N; Hounhouigan JD; Jakobsen M
    Int J Food Microbiol; 2013 May; 163(2-3):231-8. PubMed ID: 23571124
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala.
    Ouoba LI; Diawara B; Amoa-Awua Wk; Traoré AS; Møller PL
    Int J Food Microbiol; 2004 Jan; 90(2):197-205. PubMed ID: 14698101
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia.
    Parkouda C; Nielsen DS; Azokpota P; Ouoba LI; Amoa-Awua WK; Thorsen L; Hounhouigan JD; Jensen JS; Tano-Debrah K; Diawara B; Jakobsen M
    Crit Rev Microbiol; 2009; 35(2):139-56. PubMed ID: 19514912
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Molecular identification of dominant microflora associated with 'Hawaijar' - a traditional fermented soybean (Glycine max (L.)) food of Manipur, India.
    Jeyaram K; Mohendro Singh W; Premarani T; Devi AR; Chanu KS; Talukdar NC; Singh MR
    Int J Food Microbiol; 2008 Mar; 122(3):259-68. PubMed ID: 18281117
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India.
    Jeyaram K; Romi W; Singh TA; Devi AR; Devi SS
    Int J Food Microbiol; 2010 Sep; 143(1-2):1-8. PubMed ID: 20696489
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Antimicrobial activity of Bacillus subtilis and Bacillus pumilus during the fermentation of African locust bean (Parkia biglobosa) for Soumbala production.
    Ouoba LI; Diawara B; Jespersen L; Jakobsen M
    J Appl Microbiol; 2007 Apr; 102(4):963-70. PubMed ID: 17381739
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification, genetic diversity and cereulide producing ability of Bacillus cereus group strains isolated from Beninese traditional fermented food condiments.
    Thorsen L; Azokpota P; Hansen BM; Hounhouigan DJ; Jakobsen M
    Int J Food Microbiol; 2010 Aug; 142(1-2):247-50. PubMed ID: 20599285
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Identification of proteolytic bacteria from thai traditional fermented foods and their allergenic reducing potentials.
    Phromraksa P; Nagano H; Boonmars T; Kamboonruang C
    J Food Sci; 2008 May; 73(4):M189-95. PubMed ID: 18460136
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack.
    Thorsen L; Abdelgadir WS; Rønsbo MH; Abban S; Hamad SH; Nielsen DS; Jakobsen M
    Int J Food Microbiol; 2011 Apr; 146(3):244-52. PubMed ID: 21429611
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Technologically relevant
    Owusu-Kwarteng J; Parkouda C; Adewumi GA; Ouoba LII; Jespersen L
    Crit Rev Food Sci Nutr; 2022; 62(4):871-888. PubMed ID: 33030021
    [TBL] [Abstract][Full Text] [Related]  

  • 17. In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment.
    Oguntoyinbo FA; Sanni AI; Franz CM; Holzapfel WH
    Int J Food Microbiol; 2007 Jan; 113(2):208-18. PubMed ID: 17020788
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana.
    Kpikpi EN; Thorsen L; Glover R; Dzogbefia VP; Jespersen L
    Int J Food Microbiol; 2014 Jun; 180():1-6. PubMed ID: 24747716
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.
    De Angelis M; Di Cagno R; Gallo G; Curci M; Siragusa S; Crecchio C; Parente E; Gobbetti M
    Int J Food Microbiol; 2007 Feb; 114(1):69-82. PubMed ID: 17223214
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rapid screening of starter cultures for maari based on antifungal properties.
    Kaboré D; Gagnon M; Roy D; Sawadogo-Lingani H; Diawara B; LaPointe G
    Microbiol Res; 2018 Mar; 207():66-74. PubMed ID: 29458870
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.