BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

322 related articles for article (PubMed ID: 22688240)

  • 21. 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]  

  • 22. Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk.
    Kesmen Z; Yetiman AE; Gulluce A; Kacmaz N; Sagdic O; Cetin B; Adiguzel A; Sahin F; Yetim H
    Int J Food Microbiol; 2012 Feb; 153(3):428-35. PubMed ID: 22209604
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. 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]  

  • 25. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.
    Muyanja CM; Narvhus JA; Treimo J; Langsrud T
    Int J Food Microbiol; 2003 Feb; 80(3):201-10. PubMed ID: 12494920
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The microbiology of South African traditional fermented milks.
    Beukes EM; Bester BH; Mostert JF
    Int J Food Microbiol; 2001 Feb; 63(3):189-97. PubMed ID: 11246902
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya.
    Mathara JM; Schillinger U; Kutima PM; Mbugua SK; Holzapfel WH
    Int J Food Microbiol; 2004 Aug; 94(3):269-78. PubMed ID: 15246238
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China.
    Yu J; Gao W; Qing M; Sun Z; Wang W; Liu W; Pan L; Sun T; Wang H; Bai N; Zhang H
    J Gen Appl Microbiol; 2012; 58(3):163-72. PubMed ID: 22878734
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Isolation and characterization of lactic acid bacteria from yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan.
    Chen YS; Liou MS; Ji SH; Yu CR; Pan SF; Yanagida F
    J Appl Microbiol; 2013 Jul; 115(1):125-32. PubMed ID: 23565762
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia.
    Sun ZH; Liu WJ; Zhang JC; Yu J; Gao W; Jiri M; Menghe B; Sun TS; Zhang HP
    Folia Microbiol (Praha); 2010 May; 55(3):270-6. PubMed ID: 20526841
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
    Wang D; Chen G; Tang Y; Li H; Shen W; Wang M; Liu S; Qin W; Zhang Q
    Int J Food Microbiol; 2020 Mar; 317():108463. PubMed ID: 31809966
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh.
    Sayevand HR; Bakhtiary F; Pointner A; Remely M; Hippe B; Hosseini H; Haslberger A
    Curr Microbiol; 2018 Apr; 75(4):386-393. PubMed ID: 29164291
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Isolation and characterization of lactic acid bacteria from lakes.
    Yanagida F; Chen YS; Yasaki M
    J Basic Microbiol; 2007 Apr; 47(2):184-90. PubMed ID: 17440921
    [TBL] [Abstract][Full Text] [Related]  

  • 35. 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]  

  • 36. Identification of the bacterial biodiversity in koumiss by denaturing gradient gel electrophoresis and species-specific polymerase chain reaction.
    Hao Y; Zhao L; Zhang H; Zhai Z; Huang Y; Liu X; Zhang L
    J Dairy Sci; 2010 May; 93(5):1926-33. PubMed ID: 20412906
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains.
    Jensen MP; Ardö Y; Vogensen FK
    Lett Appl Microbiol; 2009 Sep; 49(3):396-402. PubMed ID: 19627475
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE.
    Flórez AB; Mayo B
    Int J Food Microbiol; 2006 Jul; 110(2):165-71. PubMed ID: 16806553
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia.
    Wu R; Wang L; Wang J; Li H; Menghe B; Wu J; Guo M; Zhang H
    J Basic Microbiol; 2009 Jun; 49(3):318-26. PubMed ID: 19219898
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 17.