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 *

150 related articles for article (PubMed ID: 20553347)

  • 61. A new strategy to apply Bacillus subtilis MA139 for the production of solid-state fermentation feed.
    Ying W; Zhu R; Lu W; Gong L
    Lett Appl Microbiol; 2009 Aug; 49(2):229-34. PubMed ID: 19500243
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.
    Mota-Gutierrez J; Botta C; Ferrocino I; Giordano M; Bertolino M; Dolci P; Cannoni M; Cocolin L
    Appl Environ Microbiol; 2018 Oct; 84(19):. PubMed ID: 30054357
    [TBL] [Abstract][Full Text] [Related]  

  • 63.
    Oh YJ; Kim TS; Moon HW; Lee SY; Lee SY; Ji GE; Hwang KT
    Molecules; 2020 Oct; 25(21):. PubMed ID: 33143293
    [No Abstract]   [Full Text] [Related]  

  • 64. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa.
    Visintin S; Alessandria V; Valente A; Dolci P; Cocolin L
    Int J Food Microbiol; 2016 Jan; 216():69-78. PubMed ID: 26425801
    [TBL] [Abstract][Full Text] [Related]  

  • 65. Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics.
    Helena Sances Rabelo M; Meira Borém F; Paula de Carvalho Alves A; Soares Pieroni R; Mendes Santos C; Nakajima M; Sugino R
    Food Chem; 2024 Jun; 444():138608. PubMed ID: 38325081
    [TBL] [Abstract][Full Text] [Related]  

  • 66. Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures.
    Wang A; Xiao T; Xi H; Qin W; He Y; Nie M; Chen Z; Wang L; Liu L; Wang F; Tong LT
    Food Res Int; 2022 Jun; 156():111184. PubMed ID: 35651043
    [TBL] [Abstract][Full Text] [Related]  

  • 67. Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread.
    Winters M; Panayotides D; Bayrak M; Rémont G; Viejo CG; Liu D; Le B; Liu Y; Luo J; Zhang P; Howell K
    J Appl Microbiol; 2019 Sep; 127(3):778-793. PubMed ID: 31211891
    [TBL] [Abstract][Full Text] [Related]  

  • 68. The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer.
    Sawadogo-Lingani H; Lei V; Diawara B; Nielsen DS; Møller PL; Traoré AS; Jakobsen M
    J Appl Microbiol; 2007 Oct; 103(4):765-77. PubMed ID: 17897178
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish.
    Liao E; Xu Y; Jiang Q; Xia W
    Food Chem; 2019 Jan; 271():174-181. PubMed ID: 30236663
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Identification of hazards and critical control points during attiéké (a fermented cassava product) process in Côte d'Ivoire.
    Kouamé AK; Bouatenin MJK; Djéni TN; Dje KM
    Lett Appl Microbiol; 2020 Feb; 70(2):87-94. PubMed ID: 31705681
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a
    Li RY; Zheng XW; Zhang X; Yan Z; Wang XY; Han BZ
    Food Microbiol; 2018 Dec; 76():11-20. PubMed ID: 30166130
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça.
    Duarte WF; de Sousa MV; Dias DR; Schwan RF
    J Food Sci; 2011; 76(9):C1307-18. PubMed ID: 22416693
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians.
    Almeida EG; Rachid CC; Schwan RF
    Int J Food Microbiol; 2007 Nov; 120(1-2):146-51. PubMed ID: 17888538
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Physicochemical attributes and acceptability of marula wine fermented with natural
    Ngwenya MP; Nkambule TP; Kidane SW
    Heliyon; 2023 Nov; 9(11):e21613. PubMed ID: 37964838
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture.
    Jampaphaeng K; Ferrocino I; Giordano M; Rantsiou K; Maneerat S; Cocolin L
    Food Microbiol; 2018 Dec; 76():91-102. PubMed ID: 30166195
    [TBL] [Abstract][Full Text] [Related]  

  • 76. 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]  

  • 77. Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations.
    Wouters D; Grosu-Tudor S; Zamfir M; De Vuyst L
    J Sci Food Agric; 2013 Oct; 93(13):3352-61. PubMed ID: 23605727
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations.
    Ruggirello M; Nucera D; Cannoni M; Peraino A; Rosso F; Fontana M; Cocolin L; Dolci P
    Food Res Int; 2019 Jan; 115():519-525. PubMed ID: 30599973
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa.
    Houngbédji M; Johansen P; Padonou SW; Akissoé N; Arneborg N; Nielsen DS; Hounhouigan DJ; Jespersen L
    Food Microbiol; 2018 Dec; 76():267-278. PubMed ID: 30166150
    [TBL] [Abstract][Full Text] [Related]  

  • 80. Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation.
    Moens F; Lefeber T; De Vuyst L
    Appl Environ Microbiol; 2014 Mar; 80(6):1848-57. PubMed ID: 24413595
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.