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.
4. 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]
5. Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance. Pérez-Díaz IM; Hayes J; Medina E; Anekella K; Daughtry K; Dieck S; Levi M; Price R; Butz N; Lu Z; Azcarate-Peril MA Food Microbiol; 2017 May; 63():217-227. PubMed ID: 28040172 [TBL] [Abstract][Full Text] [Related]
6. Uncovering carbohydrate metabolism through a genotype-phenotype association study of 56 lactic acid bacteria genomes. Buron-Moles G; Chailyan A; Dolejs I; Forster J; Mikš MH Appl Microbiol Biotechnol; 2019 Apr; 103(7):3135-3152. PubMed ID: 30830251 [TBL] [Abstract][Full Text] [Related]
7. A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam. Nguyen DT; Van Hoorde K; Cnockaert M; De Brandt E; Aerts M; Binh Thanh L; Vandamme P Int J Food Microbiol; 2013 Apr; 163(1):19-27. PubMed ID: 23500611 [TBL] [Abstract][Full Text] [Related]
8. Genomics of lactic acid bacteria: Current status and potential applications. Wu C; Huang J; Zhou R Crit Rev Microbiol; 2017 Aug; 43(4):393-404. PubMed ID: 28502225 [TBL] [Abstract][Full Text] [Related]
9. 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]
10. Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis. Zhang S; Shang Z; Liu Z; Hu X; Yi J Food Res Int; 2023 Jan; 163():112224. PubMed ID: 36596153 [TBL] [Abstract][Full Text] [Related]
11. 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]
12. Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables. Fessard A; Remize F Int J Food Microbiol; 2019 Jul; 301():61-72. PubMed ID: 31100643 [TBL] [Abstract][Full Text] [Related]
13. 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]
14. Culture-independent analysis of the bacterial community in Chinese fermented vegetables and genomic analysis of lactic acid bacteria. Zhang J; Song HS; Zhang C; Kim YB; Roh SW; Liu D Arch Microbiol; 2021 Sep; 203(7):4693-4703. PubMed ID: 34189594 [TBL] [Abstract][Full Text] [Related]
15. Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation. Kim KH; Chun BH; Baek JH; Roh SW; Lee SH; Jeon CO Food Microbiol; 2020 Apr; 86():103341. PubMed ID: 31703875 [TBL] [Abstract][Full Text] [Related]
16. Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation. Bartkiene E; Bartkevics V; Krungleviciute V; Pugajeva I; Zadeike D; Juodeikiene G J Food Sci; 2017 Oct; 82(10):2371-2378. PubMed ID: 28877331 [TBL] [Abstract][Full Text] [Related]
17. Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber. Daughtry KV; Johanningsmeier SD; Sanozky-Dawes R; Klaenhammer TR; Barrangou R Int J Food Microbiol; 2018 Sep; 280():46-56. PubMed ID: 29778800 [TBL] [Abstract][Full Text] [Related]
19. Phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies. Albesharat R; Ehrmann MA; Korakli M; Yazaji S; Vogel RF Syst Appl Microbiol; 2011 Apr; 34(2):148-55. PubMed ID: 21300508 [TBL] [Abstract][Full Text] [Related]
20. Phylogenomic reconstruction of lactic acid bacteria: an update. Zhang ZG; Ye ZQ; Yu L; Shi P BMC Evol Biol; 2011 Jan; 11():1. PubMed ID: 21194491 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]