These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

297 related articles for article (PubMed ID: 34171185)

  • 1. Strain diversity of plant-associated Lactiplantibacillus plantarum.
    Yu AO; Goldman EA; Brooks JT; Golomb BL; Yim IS; Gotcheva V; Angelov A; Kim EB; Marco ML
    Microb Biotechnol; 2021 Sep; 14(5):1990-2008. PubMed ID: 34171185
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Calcium Determines
    Yu AO; Wei L; Marco ML
    Appl Environ Microbiol; 2022 Aug; 88(15):e0066622. PubMed ID: 35852360
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
    Blana VA; Grounta A; Tassou CC; Nychas GJ; Panagou EZ
    Food Microbiol; 2014 Apr; 38():208-18. PubMed ID: 24290645
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.
    Argyri AA; Nisiotou AA; Mallouchos A; Panagou EZ; Tassou CC
    Int J Food Microbiol; 2014 Feb; 171():68-76. PubMed ID: 24334091
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives.
    Hurtado A; Reguant C; Bordons A; Rozès N
    Food Microbiol; 2010 Sep; 27(6):731-40. PubMed ID: 20630314
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Phenotypic and genomic analysis of inulin consumption by Lactiplantibacillus plantarum strains from Sichuan pickle.
    Pan WS; Yang JX; Zhu YT; Li RT; Qiao MF; Zhu RY; Wang S
    J Appl Microbiol; 2023 Apr; 134(4):. PubMed ID: 37037774
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.
    De Angelis M; Campanella D; Cosmai L; Summo C; Rizzello CG; Caponio F
    Food Microbiol; 2015 Dec; 52():18-30. PubMed ID: 26338113
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ; Schillinger U; Franz CM; Nychas GJ
    Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes.
    Tataridou M; Kotzekidou P
    Int J Food Microbiol; 2015 Sep; 208():122-30. PubMed ID: 26065729
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Genotypic and phenotypic characterization of food-associated Lactobacillus plantarum isolates for potential probiotic activities.
    Prete R; Long SL; Joyce SA; Corsetti A
    FEMS Microbiol Lett; 2020 May; 367(10):. PubMed ID: 32386211
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii.
    Tsapatsaris S; Kotzekidou P
    Int J Food Microbiol; 2004 Sep; 95(2):157-68. PubMed ID: 15282128
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Traditional Bulgarian Fermented Foods as a Source of Beneficial Lactic Acid Bacteria.
    Marinova-Yordanova VY; Kizheva YK; Rasheva IK; Hristova PK
    Front Biosci (Elite Ed); 2024 Mar; 16(1):7. PubMed ID: 38538527
    [TBL] [Abstract][Full Text] [Related]  

  • 13.
    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]  

  • 14. Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties.
    Caponio F; Difonzo G; Calasso M; Cosmai L; De Angelis M
    Food Res Int; 2019 Feb; 116():1306-1317. PubMed ID: 30716920
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant.
    De Bellis P; Valerio F; Sisto A; Lonigro SL; Lavermicocca P
    Int J Food Microbiol; 2010 May; 140(1):6-13. PubMed ID: 20226556
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables.
    Lorn D; Nguyen TK; Ho PH; Tan R; Licandro H; Waché Y
    Int J Food Microbiol; 2021 Jul; 350():109242. PubMed ID: 34044228
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions.
    Kaltsa A; Papaliaga D; Papaioannou E; Kotzekidou P
    Food Microbiol; 2015 Jun; 48():58-62. PubMed ID: 25790992
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations.
    Pérez-Díaz IM; Johanningsmeier SD; Anekella K; Pagán-Medina CG; Méndez-Sandoval L; Arellano C; Price R; Daughtry KV; Borges M; Bream C; Connelly L; Dieck SE; Levi MT; McMurtrie EK; Smith RE; Theora JC; Wendland P; Gómez-Rodríguez F; Arroyo-López FN
    Food Microbiol; 2021 Apr; 94():103652. PubMed ID: 33279077
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G; Alfonzo A; Galluzzo P; Corona O; Francesca N; Caracappa S; Moschetti G; Settanni L
    Food Microbiol; 2015 Oct; 51():57-68. PubMed ID: 26187828
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations.
    Zaragoza J; Bendiks Z; Tyler C; Kable ME; Williams TR; Luchkovska Y; Chow E; Boundy-Mills K; Marco ML
    mSphere; 2017; 2(1):. PubMed ID: 28124026
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.