211 related articles for article (PubMed ID: 22924854)
1. Isolation and identification of lactic acid bacteria from fermented red dragon fruit juices.
Ong YY; Tan WS; Rosfarizan M; Chan ES; Tey BT
J Food Sci; 2012 Oct; 77(10):M560-4. PubMed ID: 22924854
[TBL] [Abstract][Full Text] [Related]
2. Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.
Bağder Elmacı S; Tokatlı M; Dursun D; Özçelik F; Şanlıbaba P
Folia Microbiol (Praha); 2015 May; 60(3):241-51. PubMed ID: 25404550
[TBL] [Abstract][Full Text] [Related]
3. Phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies.
Albesharat R; Ehrmann MA; Korakli M; Yazaji S; Vogel RF
Syst Appl Microbiol; 2011 Apr; 34(2):148-55. PubMed ID: 21300508
[TBL] [Abstract][Full Text] [Related]
4. Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.
Sengun IY; Nielsen DS; Karapinar M; Jakobsen M
Int J Food Microbiol; 2009 Oct; 135(2):105-11. PubMed ID: 19703719
[TBL] [Abstract][Full Text] [Related]
5. Diversity of lactic acid bacteria during fermentation of a traditional Chinese fish product, Chouguiyu (stinky mandarinfish).
Dai Z; Li Y; Wu J; Zhao Q
J Food Sci; 2013 Nov; 78(11):M1778-83. PubMed ID: 24245896
[TBL] [Abstract][Full Text] [Related]
6. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.
Wu JJ; Ma YK; Zhang FF; Chen FS
Food Microbiol; 2012 May; 30(1):289-97. PubMed ID: 22265314
[TBL] [Abstract][Full Text] [Related]
7. Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis.
Wanangkarn A; Liu DC; Swetwiwathana A; Jindaprasert A; Phraephaisarn C; Chumnqoen W; Tan FJ
Int J Food Microbiol; 2014 Sep; 186():61-7. PubMed ID: 25005265
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.
Corsetti A; Settanni L; Valmorri S; Mastrangelo M; Suzzi G
Food Microbiol; 2007 Sep; 24(6):592-600. PubMed ID: 17418310
[TBL] [Abstract][Full Text] [Related]
10. Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan.
Chen YS; Yanagida F; Hsu JS
Lett Appl Microbiol; 2006 Aug; 43(2):229-35. PubMed ID: 16869910
[TBL] [Abstract][Full Text] [Related]
11. Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India.
Tamang B; Tamang JP; Schillinger U; Franz CM; Gores M; Holzapfel WH
Int J Food Microbiol; 2008 Jan; 121(1):35-40. PubMed ID: 18036695
[TBL] [Abstract][Full Text] [Related]
12. Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation.
Gaglio R; Pescuma M; Madrid-Albarrán Y; Franciosi E; Moschetti G; Francesca N; Mozzi F; Settanni L
Int J Food Microbiol; 2021 Sep; 354():109248. PubMed ID: 34059319
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan.
Chen YS; Yanagida F; Hsu JS
J Appl Microbiol; 2006 Jul; 101(1):125-30. PubMed ID: 16834599
[TBL] [Abstract][Full Text] [Related]
15. Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment.
Martín B; Corominas L; Garriga M; Aymerich T
J Appl Microbiol; 2009 Jan; 106(1):66-77. PubMed ID: 19120623
[TBL] [Abstract][Full Text] [Related]
16. Isolation, identification and typification of Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius strains from orchard soil and the fruit processing environment in South Africa.
Groenewald WH; Gouws PA; Witthuhn RC
Food Microbiol; 2009 Feb; 26(1):71-6. PubMed ID: 19028308
[TBL] [Abstract][Full Text] [Related]
17. Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan.
Chen YS; Wu HC; Liu CH; Chen HC; Yanagida F
J Sci Food Agric; 2010 Sep; 90(12):1977-82. PubMed ID: 20698013
[TBL] [Abstract][Full Text] [Related]
18. Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China.
Yu J; Du X; Wang W; Zhang J; Liu W; Sun Z; Sun T; Zhang H
J Gen Appl Microbiol; 2011; 57(4):197-206. PubMed ID: 21914968
[TBL] [Abstract][Full Text] [Related]
19. Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan.
Chao SH; Wu RJ; Watanabe K; Tsai YC
Int J Food Microbiol; 2009 Nov; 135(3):203-10. PubMed ID: 19700215
[TBL] [Abstract][Full Text] [Related]
20. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
Robert H; Gabriel V; Fontagné-Faucher C
Int J Food Microbiol; 2009 Sep; 135(1):53-9. PubMed ID: 19651455
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]