340 related articles for article (PubMed ID: 33475896)
21. Characterisation and transferability of antibiotic resistance genes from lactic acid bacteria isolated from Irish pork and beef abattoirs.
Toomey N; Bolton D; Fanning S
Res Microbiol; 2010 Mar; 161(2):127-35. PubMed ID: 20074643
[TBL] [Abstract][Full Text] [Related]
22. Antimicrobial activity of weak acids in liquid feed fermentations, and its effects on yeasts and lactic acid bacteria.
Plumed-Ferrer C; von Wright A
J Sci Food Agric; 2011 Apr; 91(6):1032-40. PubMed ID: 21328352
[TBL] [Abstract][Full Text] [Related]
23. MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - A cereal-based Nigerian fermented beverage.
Ogunremi OR; Freimüller Leischtfeld S; Miescher Schwenninger S
Int J Food Microbiol; 2022 Apr; 366():109563. PubMed ID: 35152182
[TBL] [Abstract][Full Text] [Related]
24. The microbiota of Lafun, an African traditional cassava food product.
Wilfrid Padonou S; Nielsen DS; Hounhouigan JD; Thorsen L; Nago MC; Jakobsen M
Int J Food Microbiol; 2009 Jul; 133(1-2):22-30. PubMed ID: 19493582
[TBL] [Abstract][Full Text] [Related]
25. Antibiotic resistance in lactic acid bacteria isolated from some pharmaceutical and dairy products.
Gad GF; Abdel-Hamid AM; Farag ZS
Braz J Microbiol; 2014; 45(1):25-33. PubMed ID: 24948910
[TBL] [Abstract][Full Text] [Related]
26. Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Aloreña table olives throughout fermentation process.
Casado Muñoz Mdel C; Benomar N; Lerma LL; Gálvez A; Abriouel H
Int J Food Microbiol; 2014 Feb; 172():110-8. PubMed ID: 24370969
[TBL] [Abstract][Full Text] [Related]
27. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough.
Dentice Maidana S; Aristimuño Ficoseco C; Bassi D; Cocconcelli PS; Puglisi E; Savoy G; Vignolo G; Fontana C
Int J Food Microbiol; 2020 Mar; 316():108425. PubMed ID: 31715547
[TBL] [Abstract][Full Text] [Related]
28. Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products.
Motey GA; Johansen PG; Owusu-Kwarteng J; Ofori LA; Obiri-Danso K; Siegumfeldt H; Larsen N; Jespersen L
Yeast; 2020 Sep; 37(9-10):403-412. PubMed ID: 32678933
[TBL] [Abstract][Full Text] [Related]
29. Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs.
Mancino W; Carnevali P; Terzi V; Pérez PG; Zhang L; Giuberti G; Morelli L; Patrone V; Lucini L
Foods; 2023 Feb; 12(5):. PubMed ID: 36900515
[TBL] [Abstract][Full Text] [Related]
30. Visualisation and quantification of fumonisins bound by lactic acid bacteria isolates from traditional African maize-based fermented cereals, ogi and mahewu.
Dawlal P; Brabet C; Thantsha MS; Buys EM
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Feb; 36(2):296-307. PubMed ID: 30676861
[TBL] [Abstract][Full Text] [Related]
31. Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations.
Ruggirello M; Nucera D; Cannoni M; Peraino A; Rosso F; Fontana M; Cocolin L; Dolci P
Food Res Int; 2019 Jan; 115():519-525. PubMed ID: 30599973
[TBL] [Abstract][Full Text] [Related]
32. Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products.
Russo P; Arena MP; Fiocco D; Capozzi V; Drider D; Spano G
Int J Food Microbiol; 2017 Apr; 247():48-54. PubMed ID: 27240933
[TBL] [Abstract][Full Text] [Related]
33. Characterization and transfer of antimicrobial resistance in lactic acid bacteria from fermented dairy products in China.
Yang C; Yu T
J Infect Dev Ctries; 2019 Feb; 13(2):137-148. PubMed ID: 32036349
[TBL] [Abstract][Full Text] [Related]
34. Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food.
Greppi A; Saubade F; Botta C; Humblot C; Guyot JP; Cocolin L
Food Microbiol; 2017 Apr; 62():169-177. PubMed ID: 27889145
[TBL] [Abstract][Full Text] [Related]
35. Microbial community and physicochemical dynamics during the production of 'Chicha', a traditional beverage of Indigenous people of Brazil.
Resende LV; Pinheiro LK; Miguel MGDCP; Ramos CL; Vilela DM; Schwan RF
World J Microbiol Biotechnol; 2018 Mar; 34(3):46. PubMed ID: 29520720
[TBL] [Abstract][Full Text] [Related]
36. Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal.
Pedersen LL; Owusu-Kwarteng J; Thorsen L; Jespersen L
Int J Food Microbiol; 2012 Oct; 159(2):144-51. PubMed ID: 23072700
[TBL] [Abstract][Full Text] [Related]
37.
Tamene A; Baye K; Kariluoto S; Edelmann M; Bationo F; Leconte N; Humblot C
Nutrients; 2019 Nov; 11(11):. PubMed ID: 31752138
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries.
Fujimoto A; Ito K; Narushima N; Miyamoto T
J Biosci Bioeng; 2019 May; 127(5):575-581. PubMed ID: 30392963
[TBL] [Abstract][Full Text] [Related]
40. Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from
Mukisa IM; Byaruhanga YB; Muyanja CMBK; Langsrud T; Narvhus JA
Food Sci Nutr; 2017 May; 5(3):702-712. PubMed ID: 28572960
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
