BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

567 related articles for article (PubMed ID: 34989904)

  • 1. In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.
    Rai R; Tamang JP
    World J Microbiol Biotechnol; 2022 Jan; 38(2):25. PubMed ID: 34989904
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. In vitro properties of potential probiotic lactic acid bacteria originating from Ghanaian indigenous fermented milk products.
    Motey GA; Owusu-Kwarteng J; Obiri-Danso K; Ofori LA; Ellis WO; Jespersen L
    World J Microbiol Biotechnol; 2021 Feb; 37(3):52. PubMed ID: 33594545
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China.
    Bao Q; Liu W; Yu J; Wang W; Qing M; Chen X; Wang F; Zhang J; Zhang W; Qiao J; Sun T; Zhang H
    J Gen Appl Microbiol; 2012; 58(2):95-105. PubMed ID: 22688240
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili.
    Kahala M; Mäki M; Lehtovaara A; Tapanainen JM; Katiska R; Juuruskorpi M; Juhola J; Joutsjoki V
    J Appl Microbiol; 2008 Dec; 105(6):1929-38. PubMed ID: 19120639
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food.
    Vasiee A; Alizadeh Behbahani B; Tabatabaei Yazdi F; Mortazavi SA; Noorbakhsh H
    Probiotics Antimicrob Proteins; 2018 Jun; 10(2):258-268. PubMed ID: 28527125
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of certain bacterial strains for potential use as starter or probiotic cultures in dairy products.
    Monteagudo-Mera A; Caro I; Rodríguez-Aparicio LB; Rúa J; Ferrero MA; García-Armesto MR
    J Food Prot; 2011 Aug; 74(8):1379-86. PubMed ID: 21819671
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Lactic acid bacteria in some Indian fermented foods and their predictive functional profiles.
    Tamang JP; Kharnaior P; Halami PM
    Braz J Microbiol; 2024 Jun; 55(2):1745-1751. PubMed ID: 38337126
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.
    Zanirati DF; Abatemarco M; Sandes SHC; Nicoli JR; Nunes ÁC; Neumann E
    Anaerobe; 2015 Apr; 32():70-76. PubMed ID: 25542841
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Functional probiotics of lactic acid bacteria from Hu sheep milk.
    Chen T; Wang L; Li Q; Long Y; Lin Y; Yin J; Zeng Y; Huang L; Yao T; Abbasi MN; Yang H; Wang Q; Tang C; Khan TA; Liu Q; Yin J; Tu Q; Yin Y
    BMC Microbiol; 2020 Jul; 20(1):228. PubMed ID: 32723292
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization and Antibacterial Activity Against Helicobacter pylori of Lactic Acid Bacteria Isolated from Thai Fermented Rice Noodle.
    Techo S; Visessanguan W; Vilaichone RK; Tanasupawat S
    Probiotics Antimicrob Proteins; 2019 Mar; 11(1):92-102. PubMed ID: 29362990
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Evaluation of lactic acid bacteria strains isolated from fructose-rich environments for their mannitol-production and milk-gelation abilities.
    Behare PV; Mazhar S; Pennone V; McAuliffe O
    J Dairy Sci; 2020 Dec; 103(12):11138-11151. PubMed ID: 33010917
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains.
    Leite AM; Miguel MA; Peixoto RS; Ruas-Madiedo P; Paschoalin VM; Mayo B; Delgado S
    J Dairy Sci; 2015 Jun; 98(6):3622-32. PubMed ID: 25841972
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Isolation and characterization of lactic acid bacteria from yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan.
    Chen YS; Liou MS; Ji SH; Yu CR; Pan SF; Yanagida F
    J Appl Microbiol; 2013 Jul; 115(1):125-32. PubMed ID: 23565762
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Isolation, characterization of Weissella confusa and Lactococcus lactis from different milk sources and determination of probiotic features.
    Onur M; Önlü H
    Braz J Microbiol; 2024 Mar; 55(1):663-679. PubMed ID: 38158467
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina.
    Elizaquível P; Pérez-Cataluña A; Yépez A; Aristimuño C; Jiménez E; Cocconcelli PS; Vignolo G; Aznar R
    Int J Food Microbiol; 2015 Apr; 198():9-18. PubMed ID: 25584777
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 29.