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 *

182 related articles for article (PubMed ID: 29367606)

  • 1. Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing.
    Shangpliang HNJ; Rai R; Keisam S; Jeyaram K; Tamang JP
    Sci Rep; 2018 Jan; 8(1):1532. PubMed ID: 29367606
    [TBL] [Abstract][Full Text] [Related]  

  • 2. In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.
    Rai R; Tamang JP
    World J Microbiol Biotechnol; 2022 Jan; 38(2):25. PubMed ID: 34989904
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Metagenome-assembled genomes for biomarkers of bio-functionalities in Laal dahi, an Indian ethnic fermented milk product.
    Shangpliang HNJ; Tamang JP
    Int J Food Microbiol; 2023 Oct; 402():110300. PubMed ID: 37364321
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.
    Dewan S; Tamang JP
    Antonie Van Leeuwenhoek; 2007 Oct; 92(3):343-52. PubMed ID: 17562218
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Genome Analysis of Potential Probiotic Levilactobacillus brevis AcCh91 Isolated from Indian Home-Made Fermented Milk Product (Chhurpi).
    Shangpliang HNJ; Tamang JP
    Probiotics Antimicrob Proteins; 2024 Oct; 16(5):1583-1607. PubMed ID: 37466831
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparative analyses of the bacterial communities present in the spontaneously fermented milk products of Northeast India and West Africa.
    Sessou P; Keisam S; Gagara M; Komagbe G; Farougou S; Mahillon J; Jeyaram K
    Front Microbiol; 2023; 14():1166518. PubMed ID: 37886068
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sequence Analysis of Changes in Microbial Composition in Different Milk Products During Fermentation and Storage.
    Zalewska B; Kaevska M; Slana I
    Curr Microbiol; 2018 Feb; 75(2):202-205. PubMed ID: 29063967
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Bacterial diversity of the Colombian fermented milk "Suero Costeño" assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons.
    Motato KE; Milani C; Ventura M; Valencia FE; Ruas-Madiedo P; Delgado S
    Food Microbiol; 2017 Dec; 68():129-136. PubMed ID: 28800820
    [TBL] [Abstract][Full Text] [Related]  

  • 9. High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain.
    Dobson A; O'Sullivan O; Cotter PD; Ross P; Hill C
    FEMS Microbiol Lett; 2011 Jul; 320(1):56-62. PubMed ID: 21517943
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J; Wang WH; Menghe BL; Jiri MT; Wang HM; Liu WJ; Bao QH; Lu Q; Zhang JC; Wang F; Xu HY; Sun TS; Zhang HP
    J Dairy Sci; 2011 Jul; 94(7):3229-41. PubMed ID: 21700007
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia.
    Yu J; Wang HM; Zha MS; Qing YT; Bai N; Ren Y; Xi XX; Liu WJ; Menghe BL; Zhang HP
    J Dairy Sci; 2015 Aug; 98(8):5143-54. PubMed ID: 26004836
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Investigating the bacterial microbiota of traditional fermented dairy products using propidium monoazide with single-molecule real-time sequencing.
    Mo L; Yu J; Jin H; Hou Q; Yao C; Ren D; An X; Tsogtgerel T; Zhang H
    J Dairy Sci; 2019 May; 102(5):3912-3923. PubMed ID: 30852020
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Metagenomic insights into bacterial communities and functional genes associated with texture characteristics of Kazakh artisanal fermented milk Ayran in Xinjiang, China.
    Kuerman M; Wang R; Zhou Y; Tian X; Cui Q; Yi H; Gong P; Zhang Z; Lin K; Liu T; Zhang L
    Food Res Int; 2023 Feb; 164():112414. PubMed ID: 36737993
    [TBL] [Abstract][Full Text] [Related]  

  • 14. High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow's milk in Russia.
    Liu W; Zheng Y; Kwok LY; Sun Z; Zhang J; Guo Z; Hou Q; Menhe B; Zhang H
    BMC Microbiol; 2015 Feb; 15():45. PubMed ID: 25887414
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Metagenomic Insights into the Taxonomic and Functional Features of Traditional Fermented Milk Products from Russia.
    Elcheninov AG; Zayulina KS; Klyukina AA; Kremneva MK; Kublanov IV; Kochetkova TV
    Microorganisms; 2023 Dec; 12(1):. PubMed ID: 38276185
    [TBL] [Abstract][Full Text] [Related]  

  • 16. An updated review on bacterial community composition of traditional fermented milk products: what next-generation sequencing has revealed so far?
    de Melo Pereira GV; de Carvalho Neto DP; Maske BL; De Dea Lindner J; Vale AS; Favero GR; Viesser J; de Carvalho JC; Góes-Neto A; Soccol CR
    Crit Rev Food Sci Nutr; 2022; 62(7):1870-1889. PubMed ID: 33207956
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Short communication: Presence of Lactococcus and lactococcal exopolysaccharide operons on the leaves of Pinguicula vulgaris supports the traditional source of bacteria present in Scandinavian ropy fermented milk.
    Porcellato D; Tranvåg M; Narvhus J
    J Dairy Sci; 2016 Sep; 99(9):7049-7052. PubMed ID: 27423953
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microbiological quality of fermented milk produced by repeated-batch culture.
    Nakasaki K; Yanagisawa M; Kobayashi K
    J Biosci Bioeng; 2008 Jan; 105(1):73-6. PubMed ID: 18295725
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Composition and factors influencing community structure of lactic acid bacterial in dairy products from Nyingchi Prefecture of Tibet.
    Sun Y; Zhao L; Cai H; Liu W; Sun T
    J Biosci Bioeng; 2023 Jan; 135(1):44-53. PubMed ID: 36384718
    [TBL] [Abstract][Full Text] [Related]  

  • 20. High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India.
    Bhutia MO; Thapa N; Shangpliang HNJ; Tamang JP
    Food Res Int; 2021 May; 143():109885. PubMed ID: 33992337
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.