BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

145 related articles for article (PubMed ID: 7476564)

  • 1. Biodiversity of lactic acid bacteria from food-related ecosystems.
    Damelin LH; Dykes GA; von Holy A
    Microbios; 1995; 83(334):13-22. PubMed ID: 7476564
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China.
    Zuo FL; Feng XJ; Chen LL; Chen SW
    Lett Appl Microbiol; 2014 Nov; 59(5):549-56. PubMed ID: 25082064
    [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. The metabolism of several carboxylic acids by lactic acid bacteria.
    Radler F; Bröhl K
    Z Lebensm Unters Forsch; 1984 Sep; 179(3):228-31. PubMed ID: 6495871
    [TBL] [Abstract][Full Text] [Related]  

  • 5. [Utilization of lactic bacteria in the control of pathogenic microorganisms in food].
    Hernández PE; Rodríguez JM; Cintas LM; Moreira WL; Sobrino OJ; Fernández MF; Sanz B
    Microbiologia; 1993 Feb; 9 Spec No():37-48. PubMed ID: 8484916
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Molecular characterization of lactic acid populations associated with wine spoilage.
    Beneduce L; Spano G; Vernile A; Tarantino D; Massa S
    J Basic Microbiol; 2004; 44(1):10-6. PubMed ID: 14768022
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach.
    Singh AK; Ramesh A
    Food Microbiol; 2008 Apr; 25(2):278-87. PubMed ID: 18206770
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Lactic acid bacteria of foods and their current taxonomy.
    Stiles ME; Holzapfel WH
    Int J Food Microbiol; 1997 Apr; 36(1):1-29. PubMed ID: 9168311
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin.
    Hounhouigan DJ; Nout MJ; Nago CM; Houben JH; Rombouts FM
    Int J Food Microbiol; 1993 Jun; 18(4):279-87. PubMed ID: 8347427
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Numerical taxonomy and identification of lactic acid bacteria from spoiled, vacuum-packaged vienna sausages.
    Dykes GA; Britz TJ; von Holy A
    J Appl Bacteriol; 1994 Mar; 76(3):246-52. PubMed ID: 8157544
    [TBL] [Abstract][Full Text] [Related]  

  • 11. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.
    Plengvidhya V; Breidt F; Lu Z; Fleming HP
    Appl Environ Microbiol; 2007 Dec; 73(23):7697-702. PubMed ID: 17921264
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
    Kostinek M; Specht I; Edward VA; Schillinger U; Hertel C; Holzapfel WH; Franz CM
    Syst Appl Microbiol; 2005 Aug; 28(6):527-40. PubMed ID: 16104351
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The potential of lactic acid bacteria for the production of safe and wholesome food.
    Hammes WP; Tichaczek PS
    Z Lebensm Unters Forsch; 1994 Mar; 198(3):193-201. PubMed ID: 8178575
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods.
    Alvarado C; García Almendárez BE; Martin SE; Regalado C
    Rev Latinoam Microbiol; 2006; 48(3-4):260-8. PubMed ID: 18293660
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.
    Tamang JP; Tamang B; Schillinger U; Franz CM; Gores M; Holzapfel WH
    Int J Food Microbiol; 2005 Dec; 105(3):347-56. PubMed ID: 16055218
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation.
    Valerio F; Lavermicocca P; Pascale M; Visconti A
    FEMS Microbiol Lett; 2004 Apr; 233(2):289-95. PubMed ID: 15063498
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ; Martín A; Aranda E; Pérez-Nevado F; Ruiz-Moyano S; Córdoba MG
    J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Polyphasic characterization of the lactic acid bacteria in kefir.
    Mainville I; Robert N; Lee B; Farnworth ER
    Syst Appl Microbiol; 2006 Jan; 29(1):59-68. PubMed ID: 16423657
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Tetragenococcus muriaticus sp. nov., a new moderately halophilic lactic acid bacterium isolated from fermented squid liver sauce.
    Satomi M; Kimura B; Mizoi M; Sato T; Fujii T
    Int J Syst Bacteriol; 1997 Jul; 47(3):832-6. PubMed ID: 9226914
    [TBL] [Abstract][Full Text] [Related]  

  • 20. [Lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods].
    Yan P; Chai Z; Xue W; Chang X; Kong D; Zhang H
    Wei Sheng Wu Xue Bao; 2009 Mar; 49(3):383-8. PubMed ID: 19623964
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.