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.
144 related articles for article (PubMed ID: 25475752)
41. Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables. Eom HJ; Seo DM; Han NS Int J Food Microbiol; 2007 Jun; 117(1):61-7. PubMed ID: 17482304 [TBL] [Abstract][Full Text] [Related]
42. Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology. Dolci P; Alessandria V; Rantsiou K; Rolle L; Zeppa G; Cocolin L Int J Food Microbiol; 2008 Mar; 122(3):302-11. PubMed ID: 18272246 [TBL] [Abstract][Full Text] [Related]
43. Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product 'tunta'. Ramos ER; Santos RA; Velázquez E; Velezmoro CE; Zúñiga DE World J Microbiol Biotechnol; 2018 Sep; 34(10):144. PubMed ID: 30203322 [TBL] [Abstract][Full Text] [Related]
44. Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation. Michalak M; Gustaw K; Waśko A; Polak-Berecka M Microbiol Res; 2018 Jan; 206():121-130. PubMed ID: 29146249 [TBL] [Abstract][Full Text] [Related]
45. Analysis of kimchi microflora using denaturing gradient gel electrophoresis. Lee JS; Heo GY; Lee JW; Oh YJ; Park JA; Park YH; Pyun YR; Ahn JS Int J Food Microbiol; 2005 Jul; 102(2):143-50. PubMed ID: 15992614 [TBL] [Abstract][Full Text] [Related]
46. 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]
47. 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]
48. Developing microbial spoilage population in vacuum-packaged charcoal-broiled European river lamprey (Lampetra fluviatilis). Merivirta LO; Koort JM; Kivisaari M; Korkeala H; Björkroth KJ Int J Food Microbiol; 2005 May; 101(2):145-52. PubMed ID: 15862876 [TBL] [Abstract][Full Text] [Related]
49. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I. Minervini F; De Angelis M; Di Cagno R; Pinto D; Siragusa S; Rizzello CG; Gobbetti M Food Microbiol; 2010 Oct; 27(7):897-908. PubMed ID: 20688231 [TBL] [Abstract][Full Text] [Related]
50. 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]
51. Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening. Østlie HM; Eliassen L; Florvaag A; Skeie S Int J Food Microbiol; 2004 Aug; 94(3):287-99. PubMed ID: 15246240 [TBL] [Abstract][Full Text] [Related]
52. Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing. Di Cagno R; Cardinali G; Minervini G; Antonielli L; Rizzello CG; Ricciuti P; Gobbetti M Food Microbiol; 2010 May; 27(3):381-9. PubMed ID: 20227603 [TBL] [Abstract][Full Text] [Related]
53. Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra. Mesas JM; Rodríguez MC; Alegre MT Lett Appl Microbiol; 2011 Mar; 52(3):258-68. PubMed ID: 21204877 [TBL] [Abstract][Full Text] [Related]
54. Monitoring Lactobacillus plantarum in grass silages with the aid of 16S rDNA-based quantitative real-time PCR assays. Klocke M; Mundt K; Idler C; McEniry J; O'Kiely P; Barth S Syst Appl Microbiol; 2006 Jan; 29(1):49-58. PubMed ID: 16423656 [TBL] [Abstract][Full Text] [Related]
55. Application of quantitative real-time PCR for enumeration of total bacterial, archaeal, and yeast populations in kimchi. Park EJ; Chang HW; Kim KH; Nam YD; Roh SW; Bae JW J Microbiol; 2009 Dec; 47(6):682-5. PubMed ID: 20127459 [TBL] [Abstract][Full Text] [Related]
56. Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition. Songré-Ouattara LT; Mouquet-Rivier C; Icard-Vernière C; Humblot C; Diawara B; Guyot JP Int J Food Microbiol; 2008 Dec; 128(2):395-400. PubMed ID: 18937991 [TBL] [Abstract][Full Text] [Related]
57. [Lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods]. Yan P; Chai Z; Xue W; Chang X; Kong D; Zhang H Wei Sheng Wu Xue Bao; 2009 Mar; 49(3):383-8. PubMed ID: 19623964 [TBL] [Abstract][Full Text] [Related]
58. Application of reverse transcriptase PCR-based T-RFLP to perform semi-quantitative analysis of metabolically active bacteria in dairy fermentations. Sánchez JI; Rossetti L; Martínez B; Rodríguez A; Giraffa G J Microbiol Methods; 2006 May; 65(2):268-77. PubMed ID: 16181692 [TBL] [Abstract][Full Text] [Related]
59. Evaluation of a facile method of template DNA preparation for PCR-based detection and typing of lactic acid bacteria. Singh AK; Ramesh A Food Microbiol; 2009 Aug; 26(5):504-13. PubMed ID: 19465247 [TBL] [Abstract][Full Text] [Related]
60. Selective control of lactobacilli in kimchi with nisin. Choi MH; Park YH Lett Appl Microbiol; 2000 Mar; 30(3):173-7. PubMed ID: 10747245 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]