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.
171 related articles for article (PubMed ID: 18323681)
1. Identification and characterization of Lactic Acid Bacteria isolated from Tibetan Qula cheese. Duan Y; Tan Z; Wang Y; Li Z; Li Z; Qin G; Huo Y; Cai Y J Gen Appl Microbiol; 2008 Feb; 54(1):51-60. PubMed ID: 18323681 [TBL] [Abstract][Full Text] [Related]
2. 16S ribosomal DNA analysis and characterization of lactic acid bacteria associated with traditional Tibetan Qula cheese made from yak milk. Tan Z; Pang H; Duan Y; Qin G; Cai Y Anim Sci J; 2010 Dec; 81(6):706-13. PubMed ID: 21108692 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. Chen YS; Wang LT; Wu YC; Mori K; Tamura T; Chang CH; Chang YC; Wu HC; Yi HH; Wang PY Int J Syst Evol Microbiol; 2020 Mar; 70(3):1585-1590. PubMed ID: 32228772 [TBL] [Abstract][Full Text] [Related]
5. Diversity of lactic acid bacteria isolated from AOC Salers cheese. Callon C; Millet L; Montel MC J Dairy Res; 2004 May; 71(2):231-44. PubMed ID: 15190953 [TBL] [Abstract][Full Text] [Related]
6. Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria. Lonigro SL; Valerio F; De Angelis M; De Bellis P; Lavermicocca P Int J Food Microbiol; 2009 Mar; 130(1):6-11. PubMed ID: 19185377 [TBL] [Abstract][Full Text] [Related]
7. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures. Kostinek M; Specht I; Edward VA; Pinto C; Egounlety M; Sossa C; Mbugua S; Dortu C; Thonart P; Taljaard L; Mengu M; Franz CM; Holzapfel WH Int J Food Microbiol; 2007 Mar; 114(3):342-51. PubMed ID: 17188771 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese. Silva LF; Casella T; Gomes ES; Nogueira MC; De Dea Lindner J; Penna AL J Food Sci; 2015 Feb; 80(2):M411-7. PubMed ID: 25597646 [TBL] [Abstract][Full Text] [Related]
10. Molecular diversity of leuconostoc mesenteroides and leuconostoc citreum isolated from traditional french cheeses as revealed by RAPD fingerprinting, 16S rDNA sequencing and 16S rDNA fragment amplification. Cibik R; Lepage E; Talliez P Syst Appl Microbiol; 2000 Jun; 23(2):267-78. PubMed ID: 10930080 [TBL] [Abstract][Full Text] [Related]
11. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products. Valerio F; Favilla M; De Bellis P; Sisto A; de Candia S; Lavermicocca P Syst Appl Microbiol; 2009 Sep; 32(6):438-48. PubMed ID: 19243908 [TBL] [Abstract][Full Text] [Related]
13. Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina. Elizaquível P; Pérez-Cataluña A; Yépez A; Aristimuño C; Jiménez E; Cocconcelli PS; Vignolo G; Aznar R Int J Food Microbiol; 2015 Apr; 198():9-18. PubMed ID: 25584777 [TBL] [Abstract][Full Text] [Related]
14. Screening of lactic acid bacteria from fermented vegetables by carbohydrate profiling and PCR-ELISA. Tamminen M; Joutsjoki T; Sjöblom M; Joutsen M; Palva A; Ryhänen EL; Joutsjoki V Lett Appl Microbiol; 2004; 39(5):439-44. PubMed ID: 15482435 [TBL] [Abstract][Full Text] [Related]
15. Genotypic and phenotypic characterization of lactic acid bacteria isolated from Italian ryegrass silage. Tohno M; Kobayashi H; Nomura M; Kitahara M; Ohkuma M; Uegaki R; Cai Y Anim Sci J; 2012 Feb; 83(2):111-20. PubMed ID: 22339691 [TBL] [Abstract][Full Text] [Related]
16. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese. Colombo E; Franzetti L; Frusca M; Scarpellini M J Food Prot; 2010 Apr; 73(4):657-62. PubMed ID: 20377953 [TBL] [Abstract][Full Text] [Related]
17. A proposal of Leuconostoc mesenteroides subsp. jonggajibkimchii subsp. nov. and reclassification of Leuconostoc mesenteroides subsp. suionicum (Gu et al., 2012) as Leuconostoc suionicum sp. nov. based on complete genome sequences. Jeon HH; Kim KH; Chun BH; Ryu BH; Han NS; Jeon CO Int J Syst Evol Microbiol; 2017 Jul; 67(7):2225-2230. PubMed ID: 28671527 [TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production. Ouattara HD; Ouattara HG; Droux M; Reverchon S; Nasser W; Niamke SL Int J Food Microbiol; 2017 Sep; 256():11-19. PubMed ID: 28578265 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]