BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

141 related articles for article (PubMed ID: 23571124)

  • 1. Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin.
    Agbobatinkpo PB; Thorsen L; Nielsen DS; Azokpota P; Akissoe N; Hounhouigan JD; Jakobsen M
    Int J Food Microbiol; 2013 May; 163(2-3):231-8. PubMed ID: 23571124
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba.
    Ahaotu I; Anyogu A; Njoku OH; Odu NN; Sutherland JP; Ouoba LI
    Int J Food Microbiol; 2013 Mar; 162(1):95-104. PubMed ID: 23376783
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Indigenous perception and characterization of Yanyanku and Ikpiru: two functional additives for the fermentation of African locust bean.
    Agbobatinkpo PB; Azokpota P; Akissoe N; Kayodé P; Da Gbadji R; Hounhouigan DJ
    Ecol Food Nutr; 2011; 50(2):101-14. PubMed ID: 21888591
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana.
    Kpikpi EN; Thorsen L; Glover R; Dzogbefia VP; Jespersen L
    Int J Food Microbiol; 2014 Jun; 180():1-6. PubMed ID: 24747716
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments.
    Ouoba LI; Thorsen L; Varnam AH
    Int J Food Microbiol; 2008 Jun; 124(3):224-30. PubMed ID: 18474404
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization.
    Ouoba LI; Parkouda C; Diawara B; Scotti C; Varnam AH
    J Appl Microbiol; 2008 Jan; 104(1):122-31. PubMed ID: 17922831
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment.
    Compaoré CS; Nielsen DS; Ouoba LI; Berner TS; Nielsen KF; Sawadogo-Lingani H; Diawara B; Ouédraogo GA; Jakobsen M; Thorsen L
    Int J Food Microbiol; 2013 Apr; 162(3):297-307. PubMed ID: 23466466
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condiment.
    Thorsen L; Kando CK; Sawadogo H; Larsen N; Diawara B; Ouédraogo GA; Hendriksen NB; Jespersen L
    Int J Food Microbiol; 2015 Mar; 196():70-8. PubMed ID: 25528535
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack.
    Thorsen L; Abdelgadir WS; Rønsbo MH; Abban S; Hamad SH; Nielsen DS; Jakobsen M
    Int J Food Microbiol; 2011 Apr; 146(3):244-52. PubMed ID: 21429611
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Identification, genetic diversity and cereulide producing ability of Bacillus cereus group strains isolated from Beninese traditional fermented food condiments.
    Thorsen L; Azokpota P; Hansen BM; Hounhouigan DJ; Jakobsen M
    Int J Food Microbiol; 2010 Aug; 142(1-2):247-50. PubMed ID: 20599285
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin.
    Azokpota P; Hounhouigan DJ; Nago MC
    Int J Food Microbiol; 2006 Apr; 107(3):304-9. PubMed ID: 16413077
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments.
    Ademola OM; Adeyemi TE; Ezeokoli OT; Ayeni KI; Obadina AO; Somorin YM; Omemu AM; Adeleke RA; Nwangburuka CC; Oluwafemi F; Oyewole OB; Ezekiel CN
    Lett Appl Microbiol; 2018 Oct; 67(4):354-362. PubMed ID: 29947432
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Bacillus amyloliquefaciens ssp. plantarum strains as potential protective starter cultures for the production of Bikalga, an alkaline fermented food.
    Compaoré CS; Nielsen DS; Sawadogo-Lingani H; Berner TS; Nielsen KF; Adimpong DB; Diawara B; Ouédraogo GA; Jakobsen M; Thorsen L
    J Appl Microbiol; 2013 Jul; 115(1):133-46. PubMed ID: 23565829
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Diversity of bacillus species isolated from okpehe, a traditional fermented soup condiment from Nigeria.
    Oguntoyinbo FA; Huch M; Cho GS; Schillinger U; Holzapfel WH; Sanni AI; Franz CM
    J Food Prot; 2010 May; 73(5):870-8. PubMed ID: 20501038
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Microbiological evaluation of the indigenous fermented condiment
    Agunwah IM; Ogueke CC; Nwosu JN; Anyogu A
    Heliyon; 2024 Feb; 10(3):e25493. PubMed ID: 38356605
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Technologically relevant
    Owusu-Kwarteng J; Parkouda C; Adewumi GA; Ouoba LII; Jespersen L
    Crit Rev Food Sci Nutr; 2022; 62(4):871-888. PubMed ID: 33030021
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Production of autoinducer-2 by aerobic endospore-forming bacteria isolated from the West African fermented foods.
    Qian Y; Kando CK; Thorsen L; Larsen N; Jespersen L
    FEMS Microbiol Lett; 2015 Nov; 362(22):. PubMed ID: 26449556
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Bacterial species and mycotoxin contamination associated with locust bean, melon and their fermented products in south-western Nigeria.
    Adedeji BS; Ezeokoli OT; Ezekiel CN; Obadina AO; Somorin YM; Sulyok M; Adeleke RA; Warth B; Nwangburuka CC; Omemu AM; Oyewole OB; Krska R
    Int J Food Microbiol; 2017 Oct; 258():73-80. PubMed ID: 28759798
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods.
    Ouoba LI; Nyanga-Koumou CA; Parkouda C; Sawadogo H; Kobawila SC; Keleke S; Diawara B; Louembe D; Sutherland JP
    J Appl Microbiol; 2010 Jun; 108(6):2019-29. PubMed ID: 19895650
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparative analysis of the diversity of aerobic spore-forming bacteria in raw milk from organic and conventional dairy farms.
    Coorevits A; De Jonghe V; Vandroemme J; Reekmans R; Heyrman J; Messens W; De Vos P; Heyndrickx M
    Syst Appl Microbiol; 2008 Jun; 31(2):126-40. PubMed ID: 18406093
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.