375 related articles for article (PubMed ID: 31050261)
1. Predominance of
Sánchez J; Vegas C; Zavaleta AI; Esteve-Zarzoso B
Pol J Microbiol; 2019; 68(1):127-137. PubMed ID: 31050261
[TBL] [Abstract][Full Text] [Related]
2. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.
Adimpong DB; Nielsen DS; Sørensen KI; Derkx PM; Jespersen L
BMC Microbiol; 2012 May; 12():75. PubMed ID: 22594449
[TBL] [Abstract][Full Text] [Related]
3. Culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation.
Narváez-Zapata JA; Rojas-Herrera RA; Rodríguez-Luna IC; Larralde-Corona CP
Curr Microbiol; 2010 Nov; 61(5):444-50. PubMed ID: 20383505
[TBL] [Abstract][Full Text] [Related]
4. Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods.
Ouoba LI; Nyanga-Koumou CA; Parkouda C; Sawadogo H; Kobawila SC; Keleke S; Diawara B; Louembe D; Sutherland JP
J Appl Microbiol; 2010 Jun; 108(6):2019-29. PubMed ID: 19895650
[TBL] [Abstract][Full Text] [Related]
5. Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models.
Crowley S; Mahony J; van Sinderen D
Folia Microbiol (Praha); 2013 Jul; 58(4):291-9. PubMed ID: 23160868
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China.
Wang J; Wei X; Fan M
J Food Sci; 2018 Jun; 83(6):1707-1715. PubMed ID: 29786847
[TBL] [Abstract][Full Text] [Related]
8. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
Valerio F; Favilla M; De Bellis P; Sisto A; de Candia S; Lavermicocca P
Syst Appl Microbiol; 2009 Sep; 32(6):438-48. PubMed ID: 19243908
[TBL] [Abstract][Full Text] [Related]
9. Antibiotic Resistance of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Naturally Fermented Chinese Cured Beef.
Wang J; Li M; Wang J; Liu M; Yang K; Zhang J; Fan M; Wei X
J Food Prot; 2018 Dec; 81(12):2054-2063. PubMed ID: 30485765
[TBL] [Abstract][Full Text] [Related]
10. Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products.
Ramos CL; Thorsen L; Schwan RF; Jespersen L
Food Microbiol; 2013 Oct; 36(1):22-9. PubMed ID: 23764216
[TBL] [Abstract][Full Text] [Related]
11. Identification and in vitro characterisation of Lactobacillus plantarum strains from artisanal Bulgarian white brined cheeses.
Georgieva RN; Iliev IN; Chipeva VA; Dimitonova SP; Samelis J; Danova ST
J Basic Microbiol; 2008 Aug; 48(4):234-44. PubMed ID: 18720499
[TBL] [Abstract][Full Text] [Related]
12. Diversity of Lactic Acid Bacteria Associated with Banana Fruits in Taiwan.
Chen YS; Liao YJ; Lan YS; Wu HC; Yanagida F
Curr Microbiol; 2017 Apr; 74(4):484-490. PubMed ID: 28229214
[TBL] [Abstract][Full Text] [Related]
13. Genotypic and phenotypic characterization of Lactobacillus plantarum strains isolated from Thai fermented fruits and vegetables.
Tanganurat W; Quinquis B; Leelawatcharamas V; Bolotin A
J Basic Microbiol; 2009 Aug; 49(4):377-85. PubMed ID: 19219901
[TBL] [Abstract][Full Text] [Related]
14. Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana.
Escalante-Minakata P; Blaschek HP; Barba de la Rosa AP; Santos L; De León-Rodríguez A
Lett Appl Microbiol; 2008 Jun; 46(6):626-30. PubMed ID: 18489025
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Biodiversity of Lactobacillus plantarum from traditional Italian wines.
Testa B; Lombardi SJ; Tremonte P; Succi M; Tipaldi L; Pannella G; Sorrentino E; Iorizzo M; Coppola R
World J Microbiol Biotechnol; 2014 Aug; 30(8):2299-305. PubMed ID: 24817564
[TBL] [Abstract][Full Text] [Related]
17. Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S-23S rRNA gene intergenic spacer region.
Ben Belgacem Z; Dousset X; Prévost H; Manai M
Arch Microbiol; 2009 Sep; 191(9):711-20. PubMed ID: 19669730
[TBL] [Abstract][Full Text] [Related]
18. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
Wang D; Chen G; Tang Y; Li H; Shen W; Wang M; Liu S; Qin W; Zhang Q
Int J Food Microbiol; 2020 Mar; 317():108463. PubMed ID: 31809966
[TBL] [Abstract][Full Text] [Related]
19. In vitro and in vivo evaluation of Weissella cibaria and Lactobacillus plantarum for their protective effect against cadmium and lead toxicities.
Ojekunle O; Banwo K; Sanni AI
Lett Appl Microbiol; 2017 May; 64(5):379-385. PubMed ID: 28276067
[TBL] [Abstract][Full Text] [Related]
20. Yeasts Associated with Various Amazonian Native Fruits.
Vegas C; Zavaleta AI; Canales PE; Esteve-Zarzoso B
Pol J Microbiol; 2020; 69(3):1-11. PubMed ID: 32735105
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]