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.
6. All together now: experimental multispecies biofilm model systems. Tan CH; Lee KW; Burmølle M; Kjelleberg S; Rice SA Environ Microbiol; 2017 Jan; 19(1):42-53. PubMed ID: 27878947 [TBL] [Abstract][Full Text] [Related]
7. The impact of vegan production on the kimchi microbiome. Zabat MA; Sano WH; Cabral DJ; Wurster JI; Belenky P Food Microbiol; 2018 Sep; 74():171-178. PubMed ID: 29706333 [TBL] [Abstract][Full Text] [Related]
8. Extraction of Proteins from Fermented Food. Rizo J; Leyva CT; Sánchez S; Rodríguez-Sanoja R Methods Mol Biol; 2024; 2820():21-28. PubMed ID: 38941011 [TBL] [Abstract][Full Text] [Related]
9. Occurrence of filamentous fungi in drinking water: their role on fungal-bacterial biofilm formation. Afonso TB; Simões LC; Lima N Res Microbiol; 2021; 172(1):103791. PubMed ID: 33197515 [TBL] [Abstract][Full Text] [Related]
10. Occurrence of bacteria and endotoxins in fermented foods and beverages from Nigeria and South Africa. Adekoya I; Obadina A; Olorunfemi M; Akande O; Landschoot S; De Saeger S; Njobeh P Int J Food Microbiol; 2019 Sep; 305():108251. PubMed ID: 31229696 [TBL] [Abstract][Full Text] [Related]
11. A fungal scent from the cheese. Kovács ÁT Environ Microbiol; 2020 Nov; 22(11):4524-4526. PubMed ID: 33000496 [TBL] [Abstract][Full Text] [Related]
12. Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process. Licitra G; Ogier JC; Parayre S; Pediliggieri C; Carnemolla TM; Falentin H; Madec MN; Carpino S; Lortal S Appl Environ Microbiol; 2007 Nov; 73(21):6980-7. PubMed ID: 17720831 [TBL] [Abstract][Full Text] [Related]
13. Fungi as a Source of Food. Dupont J; Dequin S; Giraud T; Le Tacon F; Marsit S; Ropars J; Richard F; Selosse MA Microbiol Spectr; 2017 Jun; 5(3):. PubMed ID: 28597810 [TBL] [Abstract][Full Text] [Related]
14. Studying Bacterial Multispecies Biofilms: Where to Start? Røder HL; Sørensen SJ; Burmølle M Trends Microbiol; 2016 Jun; 24(6):503-513. PubMed ID: 27004827 [TBL] [Abstract][Full Text] [Related]
15. Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som). Sanchart C; Rattanaporn O; Haltrich D; Phukpattaranont P; Maneerat S World J Microbiol Biotechnol; 2017 Aug; 33(8):152. PubMed ID: 28674926 [TBL] [Abstract][Full Text] [Related]
16. Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods. Jin R; Song J; Liu C; Lin R; Liang D; Aweya JJ; Weng W; Zhu L; Shang J; Yang S Compr Rev Food Sci Food Saf; 2024 Jul; 23(4):e13388. PubMed ID: 38865218 [TBL] [Abstract][Full Text] [Related]
17. The forgotten role of food cultures. Bourdichon F; Arias E; Babuchowski A; Bückle A; Bello FD; Dubois A; Fontana A; Fritz D; Kemperman R; Laulund S; McAuliffe O; Miks MH; Papademas P; Patrone V; Sharma DK; Sliwinski E; Stanton C; Von Ah U; Yao S; Morelli L FEMS Microbiol Lett; 2021 Jul; 368(14):. PubMed ID: 34223876 [TBL] [Abstract][Full Text] [Related]
18. Protein nutritional value, polyphenols and antioxidant properties of corn fermented with Agaricus brasiliensis and Agaricus bisporus. Zhai FH; Liu HY; Han JR World J Microbiol Biotechnol; 2018 Feb; 34(3):36. PubMed ID: 29450660 [TBL] [Abstract][Full Text] [Related]
19. Starter Culture Development and Innovation for Novel Fermented Foods. Gänzle MG; Monnin L; Zheng J; Zhang L; Coton M; Sicard D; Walter J Annu Rev Food Sci Technol; 2024 Jun; 15(1):211-239. PubMed ID: 38052450 [TBL] [Abstract][Full Text] [Related]
20. The Microbial Diversity and Its Dynamics in the Ethnic Fermented Foods of the Black Sea Region. Bati VV; Boyko NV Mikrobiol Z; 2016; 78(5):53-64. PubMed ID: 30141865 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]