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Journal Abstract Search

523 related items for PubMed ID: 12745235

  • 1. Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food.
    Mugula JK, Narvhus JA, Sørhaug T.
    Int J Food Microbiol; 2003 Jun 25; 83(3):307-18. PubMed ID: 12745235
    [Abstract] [Full Text] [Related]

  • 2. Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food.
    Mugula JK, Nnko SA, Narvhus JA, Sørhaug T.
    Int J Food Microbiol; 2003 Feb 15; 80(3):187-99. PubMed ID: 12423921
    [Abstract] [Full Text] [Related]

  • 3. Proteolytic activities in togwa, a Tanzanian fermented food.
    Mugula JK, Sørhaug T, Stepaniak L.
    Int J Food Microbiol; 2003 Jul 15; 84(1):1-12. PubMed ID: 12781948
    [Abstract] [Full Text] [Related]

  • 4. 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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  • 6. 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 15; 25(2):348-58. PubMed ID: 18206777
    [Abstract] [Full Text] [Related]

  • 7. Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe.
    Nyanga LK, Nout MJ, Gadaga TH, Theelen B, Boekhout T, Zwietering MH.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):159-66. PubMed ID: 17904237
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  • 8. Selection and use of indigenous mixed starter cultures for mustard leaves fermentation and the improvement of cuocai characteristics.
    Chen X, Zheng M, Liu J, Deng Z, Zhang B, Li H.
    J Sci Food Agric; 2018 Mar 30; 98(5):1773-1786. PubMed ID: 28862331
    [Abstract] [Full Text] [Related]

  • 9. Production of folates by yeasts in Tanzanian fermented togwa.
    Hjortmo SB, Hellström AM, Andlid TA.
    FEMS Yeast Res; 2008 Aug 30; 8(5):781-7. PubMed ID: 18547328
    [Abstract] [Full Text] [Related]

  • 10. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.
    Vogelmann SA, Seitter M, Singer U, Brandt MJ, Hertel C.
    Int J Food Microbiol; 2009 Apr 15; 130(3):205-12. PubMed ID: 19239979
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  • 12. Microflora of Boza, a traditional fermented Turkish beverage.
    Hancioğlu O, Karapinar M.
    Int J Food Microbiol; 1997 Apr 15; 35(3):271-4. PubMed ID: 9105937
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  • 13. Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa.
    Hellström AM, Almgren A, Carlsson NG, Svanberg U, Andlid TA.
    Int J Food Microbiol; 2012 Feb 01; 153(1-2):73-7. PubMed ID: 22112916
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 18(4):279-87. PubMed ID: 8347427
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  • 16. 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
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  • 17. Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin.
    Vieira-Dalodé G, Jespersen L, Hounhouigan J, Moller PL, Nago CM, Jakobsen M.
    J Appl Microbiol; 2007 Aug 15; 103(2):342-9. PubMed ID: 17650194
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  • 18. The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana.
    Atter A, Diaz M, Tano-Debrah K, Parry-Hanson Kunadu A, Mayer MJ, Sayavedra L, Misita C, Amoa-Awua W, Narbad A.
    BMC Microbiol; 2024 May 14; 24(1):163. PubMed ID: 38745280
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  • 19. Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.
    Martorana A, Alfonzo A, Gaglio R, Settanni L, Corona O, La Croce F, Vagnoli P, Caruso T, Moschetti G, Francesca N.
    Food Microbiol; 2017 Feb 14; 61():150-158. PubMed ID: 27697165
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  • 20. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.
    Kariluoto S, Aittamaa M, Korhola M, Salovaara H, Vahteristo L, Piironen V.
    Int J Food Microbiol; 2006 Feb 01; 106(2):137-43. PubMed ID: 16213050
    [Abstract] [Full Text] [Related]

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