228 related articles for article (PubMed ID: 20134248)
1. Assessment of potential probiotic- and starter properties of Pediococcus spp. isolated from Turkish-type fermented sausages (sucuk).
Yuksekdag Z; Aslim B
J Microbiol Biotechnol; 2010 Jan; 20(1):161-8. PubMed ID: 20134248
[TBL] [Abstract][Full Text] [Related]
2. Assessment of potential probiotic properties of Lactobacillus spp., Lactococcus spp., and Pediococcus spp. strains isolated from kefir.
Sabir F; Beyatli Y; Cokmus C; Onal-Darilmaz D
J Food Sci; 2010; 75(9):M568-73. PubMed ID: 21535612
[TBL] [Abstract][Full Text] [Related]
3. Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages.
Ruiz-Moyano S; Martín A; Benito MJ; Hernández A; Casquete R; de Guia Córdoba M
Food Microbiol; 2011 Aug; 28(5):839-47. PubMed ID: 21569925
[TBL] [Abstract][Full Text] [Related]
4. Pediococcus acidolactici and Pediococcus pentosaceus isolated from a rainbow trout ecosystem have probiotic and ABF1 adsorbing/degrading abilities in vitro.
Martinez MP; Gonzalez Pereyra ML; Pena GA; Poloni V; Fernandez Juri G; Cavaglieri LR
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Dec; 34(12):2118-2130. PubMed ID: 28854862
[TBL] [Abstract][Full Text] [Related]
5. Probiotic characterization of Pediococcus strains isolated from Iranian cereal-dairy fermented product: Interaction with pathogenic bacteria and the enteric cell line Caco-2.
Vasiee A; Falah F; Behbahani BA; Tabatabaee-Yazdi F
J Biosci Bioeng; 2020 Nov; 130(5):471-479. PubMed ID: 32753308
[TBL] [Abstract][Full Text] [Related]
6. Production and structural characterization of exopolysaccharides from newly isolated probiotic lactic acid bacteria.
Abid Y; Casillo A; Gharsallah H; Joulak I; Lanzetta R; Corsaro MM; Attia H; Azabou S
Int J Biol Macromol; 2018 Mar; 108():719-728. PubMed ID: 29080817
[TBL] [Abstract][Full Text] [Related]
7. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
Benito MJ; Martín A; Aranda E; Pérez-Nevado F; Ruiz-Moyano S; Córdoba MG
J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
[TBL] [Abstract][Full Text] [Related]
8. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.
Rubio R; Jofré A; Martín B; Aymerich T; Garriga M
Food Microbiol; 2014 Apr; 38():303-11. PubMed ID: 24290655
[TBL] [Abstract][Full Text] [Related]
9. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal.
Albano H; Todorov SD; van Reenen CA; Hogg T; Dicks LM; Teixeira P
Int J Food Microbiol; 2007 May; 116(2):239-47. PubMed ID: 17368595
[TBL] [Abstract][Full Text] [Related]
10. Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage.
Luchansky JB; Glass KA; Harsono KD; Degnan AJ; Faith NG; Cauvin B; Baccus-Taylor G; Arihara K; Bater B; Maurer AJ
Appl Environ Microbiol; 1992 Sep; 58(9):3053-9. PubMed ID: 1444419
[TBL] [Abstract][Full Text] [Related]
11. Probiotic Potential of Pediococcus pentosaceus CRAG3: A New Isolate from Fermented Cucumber.
Shukla R; Goyal A
Probiotics Antimicrob Proteins; 2014 Mar; 6(1):11-21. PubMed ID: 24676763
[TBL] [Abstract][Full Text] [Related]
12. Identification of lactic acid bacteria and Gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk).
Kaban G; Kaya M
J Food Sci; 2008 Oct; 73(8):M385-8. PubMed ID: 19019118
[TBL] [Abstract][Full Text] [Related]
13. Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink.
Lei V; Jakobsen M
J Appl Microbiol; 2004; 96(2):384-97. PubMed ID: 14723700
[TBL] [Abstract][Full Text] [Related]
14. Evaluation of characteristics of Pediococcus spp. to be used as a vaginal probiotic.
Borges S; Barbosa J; Silva J; Teixeira P
J Appl Microbiol; 2013 Aug; 115(2):527-38. PubMed ID: 23611355
[TBL] [Abstract][Full Text] [Related]
15. Exopolysaccharide-producing lactic acid bacteria strains from traditional Thai fermented foods: isolation, identification and exopolysaccharide characterization.
Smitinont T; Tansakul C; Tanasupawat S; Keeratipibul S; Navarini L; Bosco M; Cescutti P
Int J Food Microbiol; 1999 Oct; 51(2-3):105-11. PubMed ID: 10574086
[TBL] [Abstract][Full Text] [Related]
16. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.
Argyri AA; Zoumpopoulou G; Karatzas KA; Tsakalidou E; Nychas GJ; Panagou EZ; Tassou CC
Food Microbiol; 2013 Apr; 33(2):282-91. PubMed ID: 23200662
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food.
Lee KW; Park JY; Sa HD; Jeong JH; Jin DE; Heo HJ; Kim JH
Anaerobe; 2014 Aug; 28():199-206. PubMed ID: 24979684
[TBL] [Abstract][Full Text] [Related]
19. Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries.
Casquete R; Benito MJ; Martín A; Ruiz-Moyano S; Aranda E; Córdoba MG
J Food Sci; 2012 Jan; 77(1):M70-9. PubMed ID: 22260118
[TBL] [Abstract][Full Text] [Related]
20. Assessment of probiotic, antifungal and cholesterol lowering properties of Pediococcus pentosaceus KCC-23 isolated from Italian ryegrass.
Ilavenil S; Vijayakumar M; Kim DH; Valan Arasu M; Park HS; Ravikumar S; Choi KC
J Sci Food Agric; 2016 Jan; 96(2):593-601. PubMed ID: 25655225
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
