BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

163 related articles for article (PubMed ID: 33207956)

  • 1. 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]  

  • 2. Pyrosequencing analysis of the microbial diversity of airag, khoormog and tarag, traditional fermented dairy products of mongolia.
    Oki K; Dugersuren J; Demberel S; Watanabe K
    Biosci Microbiota Food Health; 2014; 33(2):53-64. PubMed ID: 25003019
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With
    Parker M; Zobrist S; Donahue C; Edick C; Mansen K; Hassan Zade Nadjari M; Heerikhuisen M; Sybesma W; Molenaar D; Diallo AM; Milani P; Kort R
    Front Microbiol; 2018; 9():2218. PubMed ID: 30298060
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Impact of next generation sequencing techniques in food microbiology.
    Mayo B; Rachid CT; Alegría A; Leite AM; Peixoto RS; Delgado S
    Curr Genomics; 2014 Aug; 15(4):293-309. PubMed ID: 25132799
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal.
    Groenenboom AE; Parker ME; de Vries A; de Groot S; Zobrist S; Mansen K; Milani P; Kort R; Smid EJ; Schoustra SE
    PLoS One; 2019; 14(5):e0215658. PubMed ID: 31075124
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Preliminary studies on the microbiological characterization of lactic acid bacteria in suero costeño, a Colombian traditional fermented milk product.
    Cueto C; García D; Garcés F; Cruz J
    Rev Latinoam Microbiol; 2007; 49(1-2):12-8. PubMed ID: 18693547
    [TBL] [Abstract][Full Text] [Related]  

  • 12. A novel immobilized cell system involving Taiwanese kefir microorganisms and sugar cane pieces for fermented milk production.
    Ng KS; Wang SY; Chen MJ
    J Dairy Sci; 2020 Jan; 103(1):141-149. PubMed ID: 31629528
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Global cocoa fermentation microbiome: revealing new taxa and microbial functions by next generation sequencing technologies.
    Viesser JA; de Melo Pereira GV; de Carvalho Neto DP; Favero GR; de Carvalho JC; Goés-Neto A; Rogez H; Soccol CR
    World J Microbiol Biotechnol; 2021 Jun; 37(7):118. PubMed ID: 34131809
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso.
    Bayili GR; Johansen P; Nielsen DS; Sawadogo-Lingani H; Ouedraogo GA; Diawara B; Jespersen L
    World J Microbiol Biotechnol; 2019 Jun; 35(7):100. PubMed ID: 31222403
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir.
    Walsh AM; Crispie F; Kilcawley K; O'Sullivan O; O'Sullivan MG; Claesson MJ; Cotter PD
    mSystems; 2016; 1(5):. PubMed ID: 27822552
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Autogenic successions of bacteria and fungi in kefir grains from different origins when sub-cultured in goat milk.
    Wang H; Wang C; Guo M
    Food Res Int; 2020 Dec; 138(Pt B):109784. PubMed ID: 33288170
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing.
    Delgado S; Rachid CT; Fernández E; Rychlik T; Alegría A; Peixoto RS; Mayo B
    Food Microbiol; 2013 Oct; 36(1):103-11. PubMed ID: 23764225
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.