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Journal Abstract Search

642 related items for PubMed ID: 10100902

  • 1. Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation.
    Paludan-Müller C, Huss HH, Gram L.
    Int J Food Microbiol; 1999 Feb 18; 46(3):219-29. PubMed ID: 10100902
    [Abstract] [Full Text] [Related]

  • 2. Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fish product.
    Paludan-Müller C, Valyasevi R, Huss HH, Gram L.
    J Appl Microbiol; 2002 Feb 18; 92(2):307-14. PubMed ID: 11849359
    [Abstract] [Full Text] [Related]

  • 3. Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product.
    Bernbom N, Ng YY, Paludan-Müller C, Gram L.
    Int J Food Microbiol; 2009 Sep 15; 134(3):223-9. PubMed ID: 19640599
    [Abstract] [Full Text] [Related]

  • 4. Fermentation and microflora of plaa-som, a thai fermented fish product prepared with different salt concentrations.
    Paludan-Müller C, Madsen M, Sophanodora P, Gram L, Møller PL.
    Int J Food Microbiol; 2002 Feb 25; 73(1):61-70. PubMed ID: 11883675
    [Abstract] [Full Text] [Related]

  • 5. Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand.
    Kopermsub P, Yunchalard S.
    Int J Food Microbiol; 2010 Apr 15; 138(3):200-4. PubMed ID: 20167386
    [Abstract] [Full Text] [Related]

  • 6. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.
    Muyanja CM, Narvhus JA, Treimo J, Langsrud T.
    Int J Food Microbiol; 2003 Feb 15; 80(3):201-10. PubMed ID: 12494920
    [Abstract] [Full Text] [Related]

  • 7. Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas.
    Thapa N, Pal J, Tamang JP.
    Int J Food Microbiol; 2006 Mar 01; 107(1):33-8. PubMed ID: 16278028
    [Abstract] [Full Text] [Related]

  • 8. 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 01; 11(1):92-102. PubMed ID: 29362990
    [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 01; 206():121-130. PubMed ID: 29146249
    [Abstract] [Full Text] [Related]

  • 10. Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India.
    Tamang B, Tamang JP, Schillinger U, Franz CM, Gores M, Holzapfel WH.
    Int J Food Microbiol; 2008 Jan 15; 121(1):35-40. PubMed ID: 18036695
    [Abstract] [Full Text] [Related]

  • 11. Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish.
    Saithong P, Panthavee W, Boonyaratanakornkit M, Sikkhamondhol C.
    J Biosci Bioeng; 2010 Nov 15; 110(5):553-7. PubMed ID: 20609623
    [Abstract] [Full Text] [Related]

  • 12. The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk.
    Gadaga TH, Mutukumira AN, Narvhus JA.
    Int J Food Microbiol; 2001 Aug 15; 68(1-2):21-32. PubMed ID: 11545217
    [Abstract] [Full Text] [Related]

  • 13. Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som).
    Sanchart C, Rattanaporn O, Haltrich D, Phukpattaranont P, Maneerat S.
    World J Microbiol Biotechnol; 2017 Aug 15; 33(8):152. PubMed ID: 28674926
    [Abstract] [Full Text] [Related]

  • 14. 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 15; 92(3):343-52. PubMed ID: 17562218
    [Abstract] [Full Text] [Related]

  • 15. 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 17; 12():75. PubMed ID: 22594449
    [Abstract] [Full Text] [Related]

  • 16. The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods.
    Mukisa IM, Porcellato D, Byaruhanga YB, Muyanja CM, Rudi K, Langsrud T, Narvhus JA.
    Int J Food Microbiol; 2012 Nov 01; 160(1):1-10. PubMed ID: 23141639
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 94(7):3229-41. PubMed ID: 21700007
    [Abstract] [Full Text] [Related]

  • 18. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 20; 114(3):342-51. PubMed ID: 17188771
    [Abstract] [Full Text] [Related]

  • 19. The microbiology of South African traditional fermented milks.
    Beukes EM, Bester BH, Mostert JF.
    Int J Food Microbiol; 2001 Feb 15; 63(3):189-97. PubMed ID: 11246902
    [Abstract] [Full Text] [Related]

  • 20. Fermentation of fructans by epiphytic lactic acid bacteria.
    Müller M, Lier D.
    J Appl Bacteriol; 1994 Apr 15; 76(4):406-11. PubMed ID: 8200866
    [Abstract] [Full Text] [Related]

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