185 related articles for article (PubMed ID: 35152182)
1. 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]
2. Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods.
Oguntoyinbo FA; Tourlomousis P; Gasson MJ; Narbad A
Int J Food Microbiol; 2011 Jan; 145(1):205-10. PubMed ID: 21272950
[TBL] [Abstract][Full Text] [Related]
3. Molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods.
Oguntoyinbo FA; Narbad A
Food Microbiol; 2012 Sep; 31(2):254-62. PubMed ID: 22608231
[TBL] [Abstract][Full Text] [Related]
4. Identification of Lactic Acid Bacteria in Galchi- and Myeolchi-Jeotgal by 16S rRNA Gene Sequencing, MALDI-TOF Mass Spectrometry, and PCR-DGGE.
Lee Y; Cho Y; Kim E; Kim HJ; Kim HY
J Microbiol Biotechnol; 2018 Jul; 28(7):1112-1121. PubMed ID: 29996618
[TBL] [Abstract][Full Text] [Related]
5. Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry.
Milanović V; Osimani A; Garofalo C; Belleggia L; Maoloni A; Cardinali F; Mozzon M; Foligni R; Aquilanti L; Clementi F
PLoS One; 2020; 15(7):e0236190. PubMed ID: 32702068
[TBL] [Abstract][Full Text] [Related]
6. Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa.
Boyaci Gunduz CP; Gaglio R; Franciosi E; Settanni L; Erten H
Food Microbiol; 2020 Oct; 91():103490. PubMed ID: 32539978
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.
Adimpong DB; Nielsen DS; Sørensen KI; Derkx PM; Jespersen L
BMC Microbiol; 2012 May; 12():75. PubMed ID: 22594449
[TBL] [Abstract][Full Text] [Related]
10. The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana.
Atter A; Diaz M; Tano-Debrah K; Parry-Hanson Kunadu A; Mayer MJ; Sayavedra L; Misita C; Amoa-Awua W; Narbad A
BMC Microbiol; 2024 May; 24(1):163. PubMed ID: 38745280
[TBL] [Abstract][Full Text] [Related]
11. Characterization of potential probiotic starter cultures of lactic acid bacteria isolated from Ethiopian fermented cereal beverages, Naaqe, and Cheka.
Gizachew S; Van Beeck W; Spacova I; Dekeukeleire M; Alemu A; Mihret W; Lebeer S; Engidawork E
J Appl Microbiol; 2023 Nov; 134(11):. PubMed ID: 37858306
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Diversity and dynamics of lactic acid bacteria in Atole agrio, a traditional maize-based fermented beverage from South-Eastern Mexico, analysed by high throughput sequencing and culturing.
Pérez-Cataluña A; Elizaquível P; Carrasco P; Espinosa J; Reyes D; Wacher C; Aznar R
Antonie Van Leeuwenhoek; 2018 Mar; 111(3):385-399. PubMed ID: 29058140
[TBL] [Abstract][Full Text] [Related]
14. Brewers' spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16.
Koirala P; Maina NH; Nihtilä H; Katina K; Coda R
Microb Cell Fact; 2021 Jan; 20(1):23. PubMed ID: 33482833
[TBL] [Abstract][Full Text] [Related]
15. Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing.
Kim E; Cho EJ; Yang SM; Kim MJ; Kim HY
Food Microbiol; 2021 Apr; 94():103641. PubMed ID: 33279067
[TBL] [Abstract][Full Text] [Related]
16. Natural populations of lactic acid bacteria associated with silage fermentation as determined by phenotype, 16S ribosomal RNA and recA gene analysis.
Pang H; Qin G; Tan Z; Li Z; Wang Y; Cai Y
Syst Appl Microbiol; 2011 May; 34(3):235-41. PubMed ID: 21282025
[TBL] [Abstract][Full Text] [Related]
17. The Use of MALDI-TOF Mass Spectrometry, Ribotyping and Phenotypic Tests to Identify Lactic Acid Bacteria from Fermented Cereal Foods in Abidjan (Côte d'Ivoire).
Soro-Yao AA; Schumann P; Thonart P; Djè KM; Pukall R
Open Microbiol J; 2014; 8():78-86. PubMed ID: 25279017
[TBL] [Abstract][Full Text] [Related]
18. High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of
Ezekiel CN; Ayeni KI; Ezeokoli OT; Sulyok M; van Wyk DAB; Oyedele OA; Akinyemi OM; Chibuzor-Onyema IE; Adeleke RA; Nwangburuka CC; Hajšlová J; Elliott CT; Krska R
Front Microbiol; 2018; 9():3282. PubMed ID: 30687270
[No Abstract] [Full Text] [Related]
19. A proteomic approach for rapid identification of Weissella species isolated from Korean fermented foods on MALDI-TOF MS supplemented with an in-house database.
Kim E; Cho Y; Lee Y; Han SK; Kim CG; Choo DW; Kim YR; Kim HY
Int J Food Microbiol; 2017 Feb; 243():9-15. PubMed ID: 27936381
[TBL] [Abstract][Full Text] [Related]
20. Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam.
Doan NT; Van Hoorde K; Cnockaert M; De Brandt E; Aerts M; Le Thanh B; Vandamme P
Lett Appl Microbiol; 2012 Oct; 55(4):265-73. PubMed ID: 22774847
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]