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125 related items for PubMed ID: 11849359

  • 1. 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; 92(2):307-14. PubMed ID: 11849359
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  • 8. 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; 110(5):553-7. PubMed ID: 20609623
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  • 11. 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 02; 280():46-56. PubMed ID: 29778800
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  • 13. Probiotic potential of lactobacillus strains isolated from sorghum-based traditional fermented food.
    Rao KP, Chennappa G, Suraj U, Nagaraja H, Raj AP, Sreenivasa MY.
    Probiotics Antimicrob Proteins; 2015 Jun 02; 7(2):146-56. PubMed ID: 25666113
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  • 14. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr 02; 25(2):348-58. PubMed ID: 18206777
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  • 15. Fermentation of fructans by epiphytic lactic acid bacteria.
    Müller M, Lier D.
    J Appl Bacteriol; 1994 Apr 02; 76(4):406-11. PubMed ID: 8200866
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  • 16. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
    Alfonzo A, Miceli C, Nasca A, Franciosi E, Ventimiglia G, Di Gerlando R, Tuohy K, Francesca N, Moschetti G, Settanni L.
    Food Microbiol; 2017 Apr 02; 62():256-269. PubMed ID: 27889157
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  • 17. 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
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  • 18. 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
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  • 19. Diversity of lactic acid bacteria during fermentation of a traditional Chinese fish product, Chouguiyu (stinky mandarinfish).
    Dai Z, Li Y, Wu J, Zhao Q.
    J Food Sci; 2013 Nov 15; 78(11):M1778-83. PubMed ID: 24245896
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  • 20. Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli.
    Lim SB, Tingirikari JM, Kwon YW, Li L, Kim GE, Han NS.
    J Microbiol Biotechnol; 2017 Feb 28; 27(2):226-233. PubMed ID: 27780959
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