208 related articles for article (PubMed ID: 31167991)
1. Characterization of Microbiota that Influence Immunomodulatory Effects of Fermented Brassica rapa L.
Sandagdorj B; Hamajima C; Kawahara T; Watanabe J; Tanaka S
Microbes Environ; 2019 Jun; 34(2):206-214. PubMed ID: 31167991
[TBL] [Abstract][Full Text] [Related]
2. Dietary Supplementation with Fermented
Tanaka S; Yamamoto K; Hamajima C; Takahashi F; Endo K; Uyeno Y
Nutrients; 2021 May; 13(6):. PubMed ID: 34071486
[TBL] [Abstract][Full Text] [Related]
3. Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation.
Michalak M; Gustaw K; Waśko A; Polak-Berecka M
Microbiol Res; 2018 Jan; 206():121-130. PubMed ID: 29146249
[TBL] [Abstract][Full Text] [Related]
4. Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model.
Janßen D; Eisenbach L; Ehrmann MA; Vogel RF
Int J Food Microbiol; 2018 Nov; 285():188-197. PubMed ID: 29728282
[TBL] [Abstract][Full Text] [Related]
5. Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product 'tunta'.
Ramos ER; Santos RA; Velázquez E; Velezmoro CE; Zúñiga DE
World J Microbiol Biotechnol; 2018 Sep; 34(10):144. PubMed ID: 30203322
[TBL] [Abstract][Full Text] [Related]
6. Modulation of immune function and changes in intestinal flora by Brassica rapa L. (Nozawana).
Tanaka S
Biosci Biotechnol Biochem; 2023 Apr; 87(5):465-472. PubMed ID: 36796794
[TBL] [Abstract][Full Text] [Related]
7. Identification of Lactic Acid Bacteria in Galchi- and Myeolchi-Jeotgal by 16S rRNA Gene Sequencing, MALDI-TOF Mass Spectrometry, and PCR-DGGE.
Lee Y; Cho Y; Kim E; Kim HJ; Kim HY
J Microbiol Biotechnol; 2018 Jul; 28(7):1112-1121. PubMed ID: 29996618
[TBL] [Abstract][Full Text] [Related]
8. Development of bacteria identification array to detect lactobacilli in Thai fermented sausage.
Rungrassamee W; Tosukhowong A; Klanchui A; Maibunkaew S; Plengvidhya V; Karoonuthaisiri N
J Microbiol Methods; 2012 Dec; 91(3):341-53. PubMed ID: 23022427
[TBL] [Abstract][Full Text] [Related]
9. Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage.
Pswarayi F; Gänzle MG
Appl Environ Microbiol; 2019 Jun; 85(11):. PubMed ID: 30902861
[TBL] [Abstract][Full Text] [Related]
10. Deep Shotgun metagenomic and 16S rRNA analysis revealed the microbial diversity of lactic acid bacteria in traditional fermented foods of eastern Hainan, China.
Wu Y; Li A; Cheng L; Chen Q; Li J; Xu Y; Huo D
Food Funct; 2022 Dec; 13(24):12938-12952. PubMed ID: 36448340
[TBL] [Abstract][Full Text] [Related]
11.
Yin T; Bayanjargal S; Fang B; Inaba C; Mutoh M; Kawahara T; Tanaka S; Watanabe J
Benef Microbes; 2020 Nov; 11(7):655-667. PubMed ID: 33045842
[No Abstract] [Full Text] [Related]
12. 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]
13. Raw material-dependent changes in bacterial and compositional profiles are involved in insufficient pH decrease in natural lactic fermentation of Brassica rapa leaves.
Tomita S; Inaoka T; Endo A; Okada S
Food Chem; 2024 Mar; 437(Pt 2):137934. PubMed ID: 37956596
[TBL] [Abstract][Full Text] [Related]
14. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
Kostinek M; Specht I; Edward VA; Schillinger U; Hertel C; Holzapfel WH; Franz CM
Syst Appl Microbiol; 2005 Aug; 28(6):527-40. PubMed ID: 16104351
[TBL] [Abstract][Full Text] [Related]
15. Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties.
Pakwan C; Chitov T; Chantawannakul P; Manasam M; Bovonsombut S; Disayathanoowat T
PLoS One; 2020; 15(11):e0242560. PubMed ID: 33206720
[TBL] [Abstract][Full Text] [Related]
16. Isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan.
Chen YS; Wu HC; Wang CM; Lin CC; Chen YT; Jhong YJ; Yanagida F
Folia Microbiol (Praha); 2013 Mar; 58(2):103-9. PubMed ID: 23011950
[TBL] [Abstract][Full Text] [Related]
17. Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation.
Müller A; Rösch N; Cho GS; Meinhardt AK; Kabisch J; Habermann D; Böhnlein C; Brinks E; Greiner R; Franz CMAP
Food Microbiol; 2018 Dec; 76():473-480. PubMed ID: 30166176
[TBL] [Abstract][Full Text] [Related]
18. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
Ruiz Rodríguez L; Vera Pingitore E; Rollan G; Martos G; Saavedra L; Fontana C; Hebert EM; Vignolo G
Lett Appl Microbiol; 2016 Aug; 63(2):147-54. PubMed ID: 27282128
[TBL] [Abstract][Full Text] [Related]
19. Enhancement of natural killer activity and IFN-γ production in an IL-12-dependent manner by a Brassica rapa L.
Yamamoto K; Furuya K; Yamada K; Takahashi F; Hamajima C; Tanaka S
Biosci Biotechnol Biochem; 2018 Apr; 82(4):654-668. PubMed ID: 29207919
[TBL] [Abstract][Full Text] [Related]
20. Lactobacillus kosoi sp. nov., a fructophilic species isolated from kôso, a Japanese sugar-vegetable fermented beverage.
Chiou TY; Suda W; Oshima K; Hattori M; Matsuzaki C; Yamamoto K; Takahashi T
Antonie Van Leeuwenhoek; 2018 Jul; 111(7):1149-1156. PubMed ID: 29353462
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
