BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

264 related articles for article (PubMed ID: 26796580)

  • 1. PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment.
    Ezeokoli OT; Gupta AK; Mienie C; Popoola TO; Bezuidenhout CC
    Int J Food Microbiol; 2016 Mar; 220():58-62. PubMed ID: 26796580
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Molecular analysis of bacterial community dynamics during the fermentation of
    Ezeokoli O; Gupta A; Popoola T; Bezuidenhout C
    Food Sci Biotechnol; 2016; 25(4):1081-1086. PubMed ID: 30263378
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis.
    Kim TW; Lee JH; Kim SE; Park MH; Chang HC; Kim HY
    Int J Food Microbiol; 2009 May; 131(2-3):265-71. PubMed ID: 19324443
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Microbial Diversity during Fermentation of Sweet Paste, a Chinese Traditional Seasoning, Using PCR-Denaturing Gradient Gel Electrophoresis.
    Mao P; Hu Y; Liao T; Wang Z; Zhao S; Liang Y; Hu Y
    J Microbiol Biotechnol; 2017 Apr; 27(4):678-684. PubMed ID: 28081358
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine.
    Lv XC; Jiang YJ; Liu J; Guo WL; Liu ZB; Zhang W; Rao PF; Ni L
    Int J Food Microbiol; 2017 Aug; 255():58-65. PubMed ID: 28595086
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis.
    Tanaka Y; Watanabe J; Mogi Y
    Food Microbiol; 2012 Aug; 31(1):100-6. PubMed ID: 22475947
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish.
    Osimani A; Ferrocino I; Agnolucci M; Cocolin L; Giovannetti M; Cristani C; Palla M; Milanović V; Roncolini A; Sabbatini R; Garofalo C; Clementi F; Cardinali F; Petruzzelli A; Gabucci C; Tonucci F; Aquilanti L
    Food Microbiol; 2019 Sep; 82():560-572. PubMed ID: 31027819
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Analysis of bacterial and fungal communities in Japanese- and Chinese-fermented soybean pastes using nested PCR-DGGE.
    Kim TW; Lee JH; Park MH; Kim HY
    Curr Microbiol; 2010 May; 60(5):315-20. PubMed ID: 19924476
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar.
    Li P; Li S; Cheng L; Luo L
    Appl Microbiol Biotechnol; 2014 Jul; 98(13):6073-84. PubMed ID: 24691870
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi.
    Chen T; Jiang S; Xiong S; Wang M; Zhu D; Wei H
    J Sci Food Agric; 2012 Aug; 92(10):2171-6. PubMed ID: 22318896
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-flavor liquor, using DGGE and Illumina MiSeq sequencing.
    Liu M; Tang Y; Zhao K; Liu Y; Guo X; Ren D; Yao W; Tian X; Gu Y; Yi B; Zhang X
    Food Res Int; 2017 Jan; 91():80-87. PubMed ID: 28290330
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Determination of microbial diversity in meju, fermented cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis.
    Lee JH; Kim TW; Lee H; Chang HC; Kim HY
    Lett Appl Microbiol; 2010 Oct; 51(4):388-94. PubMed ID: 20704651
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Culture-based and denaturing gradient gel electrophoresis analysis of the bacterial community from Chungkookjang, a traditional Korean fermented soybean food.
    Hong SW; Choi JY; Chung KS
    J Food Sci; 2012 Oct; 77(10):M572-8. PubMed ID: 22950549
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of whole grain highland hull-less barley on the denaturing gradient gel electrophoresis profiles of gut microbial communities in rats fed high-fat diets.
    Xia X; Lu J; Chen X; Zhou L; Huang Y; Ding S; Li G
    Microbiol Spectr; 2024 Jun; 12(6):e0408923. PubMed ID: 38747621
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods.
    Oguntoyinbo FA; Tourlomousis P; Gasson MJ; Narbad A
    Int J Food Microbiol; 2011 Jan; 145(1):205-10. PubMed ID: 21272950
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.
    Hong SW; Choi YJ; Lee HW; Yang JH; Lee MA
    J Microbiol Biotechnol; 2016 Jun; 26(6):1057-62. PubMed ID: 26907755
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Fungal community associated with fermentation and storage of Fuzhuan brick-tea.
    Xu A; Wang Y; Wen J; Liu P; Liu Z; Li Z
    Int J Food Microbiol; 2011 Mar; 146(1):14-22. PubMed ID: 21345511
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method.
    Wei CL; Chao SH; Tsai WB; Lee PS; Tsau NH; Chen JS; Lai WL; Tu JC; Tsai YC
    Food Microbiol; 2013 Apr; 33(2):252-61. PubMed ID: 23200659
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE.
    Wang HY; Gao YB; Fan QW; Xu Y
    Lett Appl Microbiol; 2011 Aug; 53(2):134-40. PubMed ID: 21554340
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.