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 *

185 related articles for article (PubMed ID: 28466306)

  • 21. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
    Camu N; De Winter T; Verbrugghe K; Cleenwerck I; Vandamme P; Takrama JS; Vancanneyt M; De Vuyst L
    Appl Environ Microbiol; 2007 Mar; 73(6):1809-24. PubMed ID: 17277227
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G; Alfonzo A; Galluzzo P; Corona O; Francesca N; Caracappa S; Moschetti G; Settanni L
    Food Microbiol; 2015 Oct; 51():57-68. PubMed ID: 26187828
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives.
    Randazzo CL; Todaro A; Pino A; Pitino I; Corona O; Caggia C
    Food Microbiol; 2017 Aug; 65():136-148. PubMed ID: 28399996
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives.
    Hurtado A; Reguant C; Bordons A; Rozès N
    Food Microbiol; 2010 Sep; 27(6):731-40. PubMed ID: 20630314
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Diversity of lactic acid bacteria in fermented brines used to make stinky tofu.
    Chao SH; Tomii Y; Watanabe K; Tsai YC
    Int J Food Microbiol; 2008 Mar; 123(1-2):134-41. PubMed ID: 18234387
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food.
    Yousif NM; Huch M; Schuster T; Cho GS; Dirar HA; Holzapfel WH; Franz CM
    Food Microbiol; 2010 Sep; 27(6):757-68. PubMed ID: 20630317
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Natural populations of lactic acid bacteria associated with silage fermentation as determined by phenotype, 16S ribosomal RNA and recA gene analysis.
    Pang H; Qin G; Tan Z; Li Z; Wang Y; Cai Y
    Syst Appl Microbiol; 2011 May; 34(3):235-41. PubMed ID: 21282025
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Microbiology of mesu, a traditional fermented bamboo shoot product.
    Tamang JP; Sarkar PK
    Int J Food Microbiol; 1996 Feb; 29(1):49-58. PubMed ID: 8722186
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.
    Corsetti A; Settanni L; Valmorri S; Mastrangelo M; Suzzi G
    Food Microbiol; 2007 Sep; 24(6):592-600. PubMed ID: 17418310
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts.
    Pérez-Díaz IM; McFeeters RF
    J Food Sci; 2010 May; 75(4):M204-8. PubMed ID: 20546411
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food.
    Mugula JK; Nnko SA; Narvhus JA; Sørhaug T
    Int J Food Microbiol; 2003 Feb; 80(3):187-99. PubMed ID: 12423921
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Identification of didecyldimethylammonium salts and salicylic acid as antimicrobial compounds in commercial fermented radish kimchi.
    Li J; Chaytor JL; Findlay B; McMullen LM; Smith DC; Vederas JC
    J Agric Food Chem; 2015 Mar; 63(11):3053-8. PubMed ID: 25779084
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method.
    Panagou EZ; Katsaboxakis CZ
    Food Microbiol; 2006 Apr; 23(2):199-204. PubMed ID: 16943005
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation.
    Özel B; Şimşek Ö; Settanni L; Erten H
    Int J Food Microbiol; 2020 Dec; 335():108886. PubMed ID: 32950916
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single-molecule real-time sequencing technology.
    Yang J; Cao J; Xu H; Hou Q; Yu Z; Zhang H; Sun Z
    J Sci Food Agric; 2018 Jul; 98(9):3234-3245. PubMed ID: 29417994
    [TBL] [Abstract][Full Text] [Related]  

  • 37. PCR of crtNM combined with analytical biochemistry: An efficient way to identify carotenoid producing lactic acid bacteria.
    Turpin W; Renaud C; Avallone S; Hammoumi A; Guyot JP; Humblot C
    Syst Appl Microbiol; 2016 Mar; 39(2):115-21. PubMed ID: 26776108
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Optimisation of lactic acid fermentation for improved vinegar flavour during rosy vinegar brewing.
    Jiang Y; Guo J; Li Y; Lin S; Wang L; Li J
    J Sci Food Agric; 2010 Jun; 90(8):1334-9. PubMed ID: 20474052
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages.
    Komprda T; Sládková P; Petirová E; Dohnal V; Burdychová R
    Meat Sci; 2010 Nov; 86(3):870-7. PubMed ID: 20696534
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in
    Song CE; Shim HH; Kuppusamy P; Jeong YI; Lee KD
    Biomed Res Int; 2018; 2018():6015243. PubMed ID: 30255096
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.