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Journal Abstract Search

236 related items for PubMed ID: 14723700

  • 1. Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink.
    Lei V, Jakobsen M.
    J Appl Microbiol; 2004; 96(2):384-97. PubMed ID: 14723700
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  • 3. 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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  • 6. 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
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  • 7. Identification of lactic acid bacteria isolated during traditional fura processing in Ghana.
    Owusu-Kwarteng J, Akabanda F, Nielsen DS, Tano-Debrah K, Glover RL, Jespersen L.
    Food Microbiol; 2012 Oct 01; 32(1):72-8. PubMed ID: 22850376
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  • 8. 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
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  • 9. A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses.
    Cronin T, Ziino M, Condurso C, McSweeney PL, Mills S, Ross RP, Stanton C.
    J Appl Microbiol; 2007 Oct 01; 103(4):1128-39. PubMed ID: 17897218
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  • 10. Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods.
    Ouoba LI, Nyanga-Koumou CA, Parkouda C, Sawadogo H, Kobawila SC, Keleke S, Diawara B, Louembe D, Sutherland JP.
    J Appl Microbiol; 2010 Jun 01; 108(6):2019-29. PubMed ID: 19895650
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  • 11. Spontaneously fermented millet product as a natural probiotic treatment for diarrhoea in young children: an intervention study in Northern Ghana.
    Lei V, Friis H, Michaelsen KF.
    Int J Food Microbiol; 2006 Aug 01; 110(3):246-53. PubMed ID: 16814890
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  • 12. Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods.
    Turpin W, Humblot C, Guyot JP.
    Appl Environ Microbiol; 2011 Dec 01; 77(24):8722-34. PubMed ID: 22003019
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  • 13. 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
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  • 17. Characterisation of prototype Nurmi cultures using culture-based microbiological techniques and PCR-DGGE.
    Waters SM, Murphy RA, Power RF.
    Int J Food Microbiol; 2006 Aug 01; 110(3):268-77. PubMed ID: 16814892
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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. Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China.
    Yu J, Du X, Wang W, Zhang J, Liu W, Sun Z, Sun T, Zhang H.
    J Gen Appl Microbiol; 2011 Feb 15; 57(4):197-206. PubMed ID: 21914968
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  • 20. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
    Aymerich T, Martín B, Garriga M, Vidal-Carou MC, Bover-Cid S, Hugas M.
    J Appl Microbiol; 2006 Feb 15; 100(1):40-9. PubMed ID: 16405683
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