105 related articles for article (PubMed ID: 3268295)
1. [Taxonomic study of epiphyte lactic bacteria in grapes in Galicia].
Agrelo D; Longo E; Combarro P; Garrido MJ; Villa TG
Microbiologia; 1987 Oct; 3(3):213-6. PubMed ID: 3268295
[TBL] [Abstract][Full Text] [Related]
2. [Extraintestinal isolation of Salmonella in chickens: epidemiologic study of 3 salmonellosis outbreaks after ingestion of raw eggs].
Sesma B; Alvarez MJ; Aramendía P; Goñi B; de Pablo N; Goñi P
Microbiologia; 1987 Oct; 3(3):209-12. PubMed ID: 3077329
[TBL] [Abstract][Full Text] [Related]
3. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.
Tamang JP; Tamang B; Schillinger U; Franz CM; Gores M; Holzapfel WH
Int J Food Microbiol; 2005 Dec; 105(3):347-56. PubMed ID: 16055218
[TBL] [Abstract][Full Text] [Related]
4. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
Benito MJ; Martín A; Aranda E; Pérez-Nevado F; Ruiz-Moyano S; Córdoba MG
J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
[TBL] [Abstract][Full Text] [Related]
5. Molecular characterization of lactic acid populations associated with wine spoilage.
Beneduce L; Spano G; Vernile A; Tarantino D; Massa S
J Basic Microbiol; 2004; 44(1):10-6. PubMed ID: 14768022
[TBL] [Abstract][Full Text] [Related]
6. Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami.
Samelis J; Maurogenakis F; Metaxopoulos J
Int J Food Microbiol; 1994 Oct; 23(2):179-96. PubMed ID: 7848780
[TBL] [Abstract][Full Text] [Related]
7. Species diversity and relative abundance of vaginal lactic acid bacteria from women in Uganda and Korea.
Jin L; Tao L; Pavlova SI; So JS; Kiwanuka N; Namukwaya Z; Saberbein BA; Wawer M
J Appl Microbiol; 2007 Apr; 102(4):1107-15. PubMed ID: 17381754
[TBL] [Abstract][Full Text] [Related]
8. Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India.
Tamang B; Tamang JP; Schillinger U; Franz CM; Gores M; Holzapfel WH
Int J Food Microbiol; 2008 Jan; 121(1):35-40. PubMed ID: 18036695
[TBL] [Abstract][Full Text] [Related]
9. Isolation and characteristics of lactic acid bacteria from koshu vineyards in Japan.
Yanagida F; Srionnual S; Chen YS
Lett Appl Microbiol; 2008 Aug; 47(2):134-9. PubMed ID: 18673430
[TBL] [Abstract][Full Text] [Related]
10. Assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine.
Rojo-Bezares B; Sáenz Y; Poeta P; Zarazaga M; Ruiz-Larrea F; Torres C
Int J Food Microbiol; 2006 Oct; 111(3):234-40. PubMed ID: 16876896
[TBL] [Abstract][Full Text] [Related]
11. A computerised system for the identification of lactic acid bacteria.
Wijtzes T; Bruggeman MR; Nout MJ; Zwietering MH
Int J Food Microbiol; 1997 Aug; 38(1):65-70. PubMed ID: 9498138
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Identification of lactic acid bacteria isolated from South African brandy base wines.
du Plessis HW; Dicks LM; Pretorius IS; Lambrechts MG; du Toit M
Int J Food Microbiol; 2004 Feb; 91(1):19-29. PubMed ID: 14967557
[TBL] [Abstract][Full Text] [Related]
14. Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben).
Ouadghiri M; Amar M; Vancanneyt M; Swings J
FEMS Microbiol Lett; 2005 Oct; 251(2):267-71. PubMed ID: 16168579
[TBL] [Abstract][Full Text] [Related]
15. Screening of lactic acid bacteria from fermented vegetables by carbohydrate profiling and PCR-ELISA.
Tamminen M; Joutsjoki T; Sjöblom M; Joutsen M; Palva A; Ryhänen EL; Joutsjoki V
Lett Appl Microbiol; 2004; 39(5):439-44. PubMed ID: 15482435
[TBL] [Abstract][Full Text] [Related]
16. Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya.
Mathara JM; Schillinger U; Kutima PM; Mbugua SK; Holzapfel WH
Int J Food Microbiol; 2004 Aug; 94(3):269-78. PubMed ID: 15246238
[TBL] [Abstract][Full Text] [Related]
17. Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy).
Parente E; Grieco S; Crudele MA
J Appl Microbiol; 2001 Jun; 90(6):943-52. PubMed ID: 11412324
[TBL] [Abstract][Full Text] [Related]
18. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach.
Singh AK; Ramesh A
Food Microbiol; 2008 Apr; 25(2):278-87. PubMed ID: 18206770
[TBL] [Abstract][Full Text] [Related]
19. Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin.
Hounhouigan DJ; Nout MJ; Nago CM; Houben JH; Rombouts FM
Int J Food Microbiol; 1993 Jun; 18(4):279-87. PubMed ID: 8347427
[TBL] [Abstract][Full Text] [Related]
20. Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy).
Ricciardi A; Parente E; Piraino P; Paraggio M; Romano P
Int J Food Microbiol; 2005 Jan; 98(1):63-72. PubMed ID: 15617801
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
