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Journal Abstract Search

125 related items for PubMed ID: 11849359

  • 21. 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 15; 105(3):347-56. PubMed ID: 16055218
    [Abstract] [Full Text] [Related]

  • 22. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert EM, Vignolo G.
    Lett Appl Microbiol; 2016 Aug 15; 63(2):147-54. PubMed ID: 27282128
    [Abstract] [Full Text] [Related]

  • 23. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
    Klingberg TD, Axelsson L, Naterstad K, Elsser D, Budde BB.
    Int J Food Microbiol; 2005 Dec 15; 105(3):419-31. PubMed ID: 16076509
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  • 24. Weissellicin 110, a newly discovered bacteriocin from Weissella cibaria 110, isolated from plaa-som, a fermented fish product from Thailand.
    Srionnual S, Yanagida F, Lin LH, Hsiao KN, Chen YS.
    Appl Environ Microbiol; 2007 Apr 15; 73(7):2247-50. PubMed ID: 17293526
    [Abstract] [Full Text] [Related]

  • 25. Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization.
    Urso R, Comi G, Cocolin L.
    Syst Appl Microbiol; 2006 Dec 15; 29(8):671-80. PubMed ID: 16510261
    [Abstract] [Full Text] [Related]

  • 26. Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food.
    Yousif NM, Huch M, Schuster T, Cho GS, Dirar HA, Holzapfel WH, Franz CM.
    Food Microbiol; 2010 Sep 15; 27(6):757-68. PubMed ID: 20630317
    [Abstract] [Full Text] [Related]

  • 27. 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]

  • 28. Lactobacillus pentosus var. plantarum C29 protects scopolamine-induced memory deficit in mice.
    Jung IH, Jung MA, Kim EJ, Han MJ, Kim DH.
    J Appl Microbiol; 2012 Dec 01; 113(6):1498-506. PubMed ID: 22925033
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  • 30. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G, Alfonzo A, Galluzzo P, Corona O, Francesca N, Caracappa S, Moschetti G, Settanni L.
    Food Microbiol; 2015 Oct 01; 51():57-68. PubMed ID: 26187828
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  • 32. Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia.
    Leisner JJ, Vancanneyt M, Rusul G, Pot B, Lefebvre K, Fresi A, Tee LK.
    Int J Food Microbiol; 2001 Jan 22; 63(1-2):149-57. PubMed ID: 11205946
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  • 34. Selection of autochthonous strains as starter cultures for fermented fish products.
    Speranza B, Racioppo A, Bevilacqua A, Beneduce L, Sinigaglia M, Corbo MR.
    J Food Sci; 2015 Jan 22; 80(1):M151-60. PubMed ID: 25492526
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  • 36. Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of 'Almagro' eggplants.
    Sánchez I, Palop L, Ballesteros C.
    Int J Food Microbiol; 2000 Jul 25; 59(1-2):9-17. PubMed ID: 10946834
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  • 38. Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy).
    Parente E, Grieco S, Crudele MA.
    J Appl Microbiol; 2001 Jun 25; 90(6):943-52. PubMed ID: 11412324
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  • 39. Dry sausage fermented by Lactobacillus rhamnosus strains.
    Erkkilä S, Suihko ML, Eerola S, Petäjä E, Mattila-Sandholm T.
    Int J Food Microbiol; 2001 Feb 28; 64(1-2):205-10. PubMed ID: 11252505
    [Abstract] [Full Text] [Related]

  • 40. An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines.
    Seseña S, Palop ML.
    J Appl Microbiol; 2007 Nov 28; 103(5):1553-61. PubMed ID: 17953566
    [Abstract] [Full Text] [Related]

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