324 related articles for article (PubMed ID: 22688240)
1. 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]
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. Identification and characterization of the dominant lactic acid bacteria from kurut: the naturally fermented yak milk in Qinghai, China.
Sun Z; Liu W; Gao W; Yang M; Zhang J; Wu L; Wang J; Menghe B; Sun T; Zhang H
J Gen Appl Microbiol; 2010 Feb; 56(1):1-10. PubMed ID: 20339214
[TBL] [Abstract][Full Text] [Related]
4. Polyphasic characterization of the lactic acid bacteria in kefir.
Mainville I; Robert N; Lee B; Farnworth ER
Syst Appl Microbiol; 2006 Jan; 29(1):59-68. PubMed ID: 16423657
[TBL] [Abstract][Full Text] [Related]
5. Bacterial biodiversity of traditional Zabady fermented milk.
El-Baradei G; Delacroix-Buchet A; Ogier JC
Int J Food Microbiol; 2008 Feb; 121(3):295-301. PubMed ID: 18077039
[TBL] [Abstract][Full Text] [Related]
6. A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak.
Jokovic N; Nikolic M; Begovic J; Jovcic B; Savic D; Topisirovic L
Int J Food Microbiol; 2008 Oct; 127(3):305-11. PubMed ID: 18775578
[TBL] [Abstract][Full Text] [Related]
7. In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.
Rai R; Tamang JP
World J Microbiol Biotechnol; 2022 Jan; 38(2):25. PubMed ID: 34989904
[TBL] [Abstract][Full Text] [Related]
8. Isolation and identification of lactic acid bacteria from Tarag in Eastern Inner Mongolia of China by 16S rRNA sequences and DGGE analysis.
Liu W; Bao Q; Jirimutu ; Qing M; Siriguleng ; Chen X; Sun T; Li M; Zhang J; Yu J; Bilige M; Sun T; Zhang H
Microbiol Res; 2012 Jan; 167(2):110-5. PubMed ID: 21689912
[TBL] [Abstract][Full Text] [Related]
9. Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia.
Yu J; Wang HM; Zha MS; Qing YT; Bai N; Ren Y; Xi XX; Liu WJ; Menghe BL; Zhang HP
J Dairy Sci; 2015 Aug; 98(8):5143-54. PubMed ID: 26004836
[TBL] [Abstract][Full Text] [Related]
10. Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing.
Delgado S; Rachid CT; Fernández E; Rychlik T; Alegría A; Peixoto RS; Mayo B
Food Microbiol; 2013 Oct; 36(1):103-11. PubMed ID: 23764225
[TBL] [Abstract][Full Text] [Related]
11. Microbial diversity and volatile profile of traditional fermented yak milk.
Jiang Y; Li N; Wang Q; Liu Z; Lee YK; Liu X; Zhao J; Zhang H; Chen W
J Dairy Sci; 2020 Jan; 103(1):87-97. PubMed ID: 31677844
[TBL] [Abstract][Full Text] [Related]
12. Determination of lactic microflora of kefir grains and kefir beverage by using culture-dependent and culture-independent methods.
Kesmen Z; Kacmaz N
J Food Sci; 2011; 76(5):M276-83. PubMed ID: 22417438
[TBL] [Abstract][Full Text] [Related]
13. Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products.
Ao X; Zhang X; Zhang X; Shi L; Zhao K; Yu J; Dong L; Cao Y; Cai Y
J Dairy Sci; 2012 Mar; 95(3):1073-84. PubMed ID: 22365191
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods.
Chen HC; Wang SY; Chen MJ
Food Microbiol; 2008 May; 25(3):492-501. PubMed ID: 18355674
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
Martín-Platero AM; Maqueda M; Valdivia E; Purswani J; Martínez-Bueno M
Food Microbiol; 2009 May; 26(3):294-304. PubMed ID: 19269572
[TBL] [Abstract][Full Text] [Related]
18. Rapid identification of lactic acid bacteria isolated from home-made fermented milk in Tibet.
Yu J; Sun Z; Liu W; Zhang J; Sun T; Bao Q; Zhang H
J Gen Appl Microbiol; 2009 Jun; 55(3):181-90. PubMed ID: 19590145
[TBL] [Abstract][Full Text] [Related]
19. Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods.
Obodai M; Dodd CE
J Appl Microbiol; 2006 Jun; 100(6):1355-63. PubMed ID: 16696684
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
