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 *

451 related articles for article (PubMed ID: 23541194)

  • 1. Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.
    Akabanda F; Owusu-Kwarteng J; Tano-Debrah K; Glover RL; Nielsen DS; Jespersen L
    Food Microbiol; 2013 Jun; 34(2):277-83. PubMed ID: 23541194
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The microbiota of Lafun, an African traditional cassava food product.
    Wilfrid Padonou S; Nielsen DS; Hounhouigan JD; Thorsen L; Nago MC; Jakobsen M
    Int J Food Microbiol; 2009 Jul; 133(1-2):22-30. PubMed ID: 19493582
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Identification of lactic acid bacteria isolated during traditional fura processing in Ghana.
    Owusu-Kwarteng J; Akabanda F; Nielsen DS; Tano-Debrah K; Glover RL; Jespersen L
    Food Microbiol; 2012 Oct; 32(1):72-8. PubMed ID: 22850376
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso.
    Bayili GR; Johansen P; Nielsen DS; Sawadogo-Lingani H; Ouedraogo GA; Diawara B; Jespersen L
    World J Microbiol Biotechnol; 2019 Jun; 35(7):100. PubMed ID: 31222403
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria.
    Ouoba LI; Kando C; Parkouda C; Sawadogo-Lingani H; Diawara B; Sutherland JP
    J Appl Microbiol; 2012 Dec; 113(6):1428-41. PubMed ID: 22979949
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana.
    Atter A; Diaz M; Tano-Debrah K; Parry-Hanson Kunadu A; Mayer MJ; Sayavedra L; Misita C; Amoa-Awua W; Narbad A
    BMC Microbiol; 2024 May; 24(1):163. PubMed ID: 38745280
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana.
    Akabanda F; Owusu-Kwarteng J; Tano-Debrah K; Parkouda C; Jespersen L
    Int J Food Sci; 2014; 2014():721067. PubMed ID: 26904646
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods.
    Nielsen DS; Teniola OD; Ban-Koffi L; Owusu M; Andersson TS; Holzapfel WH
    Int J Food Microbiol; 2007 Mar; 114(2):168-86. PubMed ID: 17161485
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons.
    Terzic-Vidojevic A; Mihajlovic S; Uzelac G; Veljovic K; Tolinacki M; Nikolic M; Topisirovic L; Kojic M
    Food Microbiol; 2014 May; 39():27-38. PubMed ID: 24387849
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.
    Di Cagno R; Minervini G; Rizzello CG; De Angelis M; Gobbetti M
    Food Microbiol; 2011 Aug; 28(5):1062-71. PubMed ID: 21569953
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Preliminary studies on the microbiological characterization of lactic acid bacteria in suero costeño, a Colombian traditional fermented milk product.
    Cueto C; García D; Garcés F; Cruz J
    Rev Latinoam Microbiol; 2007; 49(1-2):12-8. PubMed ID: 18693547
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.
    Minervini F; Lattanzi A; De Angelis M; Celano G; Gobbetti M
    Food Microbiol; 2015 Dec; 52():66-76. PubMed ID: 26338118
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Detection and identification of wild yeast in Koumiss.
    Mu Z; Yang X; Yuan H
    Food Microbiol; 2012 Sep; 31(2):301-8. PubMed ID: 22608237
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations.
    Arroyo-López FN; Bautista-Gallego J; Domínguez-Manzano J; Romero-Gil V; Rodriguez-Gómez F; García-García P; Garrido-Fernández A; Jiménez-Díaz R
    Food Microbiol; 2012 Dec; 32(2):295-301. PubMed ID: 22986192
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin.
    Vieira-Dalodé G; Jespersen L; Hounhouigan J; Moller PL; Nago CM; Jakobsen M
    J Appl Microbiol; 2007 Aug; 103(2):342-9. PubMed ID: 17650194
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 23.