301 related articles for article (PubMed ID: 35525167)
1. Microbial community structure, physicochemical characteristics and predictive functionalities of the Mexican tepache fermented beverage.
Gutiérrez-Sarmiento W; Peña-Ocaña BA; Lam-Gutiérrez A; Guzmán-Albores JM; Jasso-Chávez R; Ruíz-Valdiviezo VM
Microbiol Res; 2022 Jul; 260():127045. PubMed ID: 35525167
[TBL] [Abstract][Full Text] [Related]
2. Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians.
Puerari C; Magalhães-Guedes KT; Schwan RF
Food Microbiol; 2015 Apr; 46():210-217. PubMed ID: 25475287
[TBL] [Abstract][Full Text] [Related]
3. Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach.
Escalante A; Giles-Gómez M; Hernández G; Córdova-Aguilar MS; López-Munguía A; Gosset G; Bolívar F
Int J Food Microbiol; 2008 May; 124(2):126-34. PubMed ID: 18450312
[TBL] [Abstract][Full Text] [Related]
4. Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage.
Chiou TY; Suda W; Oshima K; Hattori M; Takahashi T
Biosci Biotechnol Biochem; 2017 Feb; 81(2):403-410. PubMed ID: 27800754
[TBL] [Abstract][Full Text] [Related]
5. Diversity and dynamics of bacterial and fungal communities in cider for distillation.
Misery B; Legendre P; Rue O; Bouchart V; Guichard H; Laplace JM; Cretenet M
Int J Food Microbiol; 2021 Feb; 339():108987. PubMed ID: 33321431
[TBL] [Abstract][Full Text] [Related]
6. Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil.
Santos CC; Almeida EG; Melo GV; Schwan RF
Int J Food Microbiol; 2012 May; 156(2):112-21. PubMed ID: 22497838
[TBL] [Abstract][Full Text] [Related]
7. Isolation and characterization of bacteriocinogenic lactic bacteria from M-Tuba and Tepache, two traditional fermented beverages in México.
de la Fuente-Salcido NM; Castañeda-Ramírez JC; García-Almendárez BE; Bideshi DK; Salcedo-Hernández R; Barboza-Corona JE
Food Sci Nutr; 2015 Sep; 3(5):434-42. PubMed ID: 26405529
[TBL] [Abstract][Full Text] [Related]
8. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
Wang D; Chen G; Tang Y; Li H; Shen W; Wang M; Liu S; Qin W; Zhang Q
Int J Food Microbiol; 2020 Mar; 317():108463. PubMed ID: 31809966
[TBL] [Abstract][Full Text] [Related]
9. Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage.
Escobar-Ramírez MC; Jaimez-Ordaz J; Escorza-Iglesias VA; Rodríguez-Serrano GM; Contreras-López E; Ramírez-Godínez J; Castañeda-Ovando A; Morales-Estrada AI; Felix-Reyes N; González-Olivares LG
Rev Argent Microbiol; 2020; 52(4):305-314. PubMed ID: 31964562
[TBL] [Abstract][Full Text] [Related]
10. Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production.
Qian W; Lu ZM; Chai LJ; Zhang XJ; Li Q; Wang ST; Shen CH; Shi JS; Xu ZH
Food Res Int; 2021 Sep; 147():110449. PubMed ID: 34399451
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System.
Shen D; Shen H; Yang Q; Chen S; Dun Y; Liang Y; Zheng J; Zhao S
Microbiol Spectr; 2021 Oct; 9(2):e0071821. PubMed ID: 34549993
[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. Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation.
Arrieta-Echeverri MC; Fernandez GJ; Duarte-Riveros A; Correa-Álvarez J; Bardales JA; Villanueva-Mejía DF; Sierra-Zapata L
Front Mol Biosci; 2023; 10():1223863. PubMed ID: 37849822
[TBL] [Abstract][Full Text] [Related]
15. Investigation of physicochemical composition and microbial communities in traditionally fermented vrum from Inner Mongolia.
Yamei ; Guo YS; Zhu JJ; Xiao F; Hasiqimuge ; Sun JP; Qian JP; Xu WL; Li CD; Guo L
J Dairy Sci; 2019 Oct; 102(10):8745-8755. PubMed ID: 31400900
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing.
Zang J; Xu Y; Xia W; Yu D; Gao P; Jiang Q; Yang F
Food Res Int; 2018 Sep; 111():565-573. PubMed ID: 30007719
[TBL] [Abstract][Full Text] [Related]
18. Comprehensive characterization of the bacterial community structure and metabolite composition of food waste fermentation products via microbiome and metabolome analyses.
Li H; Lin X; Yu L; Li J; Miao Z; Wei Y; Zeng J; Zhang Q; Sun Y; Huang R
PLoS One; 2022; 17(3):e0264234. PubMed ID: 35290990
[TBL] [Abstract][Full Text] [Related]
19. Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing.
Gamba RR; Koyanagi T; Peláez AL; De Antoni G; Enomoto T
Curr Microbiol; 2021 Jun; 78(6):2406-2413. PubMed ID: 33961093
[TBL] [Abstract][Full Text] [Related]
20. Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843.
Canaviri Paz P; Janny RJ; Håkansson Å
Int J Food Microbiol; 2020 Jul; 324():108630. PubMed ID: 32305832
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]