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Journal Abstract Search

236 related items for PubMed ID: 14723700

  • 21. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H, Gabriel V, Fontagné-Faucher C.
    Int J Food Microbiol; 2009 Sep 30; 135(1):53-9. PubMed ID: 19651455
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  • 22. Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production of Hausa koko, a Ghanaian Fermented Cereal Porridge.
    Atter A, Diaz M, Tano-Debrah K, Kunadu AP, Mayer MJ, Colquhoun IJ, Nielsen DS, Baker D, Narbad A, Amoa-Awua W.
    Front Microbiol; 2021 Sep 30; 12():681983. PubMed ID: 34421842
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  • 23. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.
    Wu JJ, Ma YK, Zhang FF, Chen FS.
    Food Microbiol; 2012 May 30; 30(1):289-97. PubMed ID: 22265314
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  • 24. A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam.
    Nguyen DT, Van Hoorde K, Cnockaert M, De Brandt E, Aerts M, Binh Thanh L, Vandamme P.
    Int J Food Microbiol; 2013 Apr 15; 163(1):19-27. PubMed ID: 23500611
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  • 25. 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 15; 62():256-269. PubMed ID: 27889157
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  • 26. Characterization of potential probiotic starter cultures of lactic acid bacteria isolated from Ethiopian fermented cereal beverages, Naaqe, and Cheka.
    Gizachew S, Van Beeck W, Spacova I, Dekeukeleire M, Alemu A, Mihret W, Lebeer S, Engidawork E.
    J Appl Microbiol; 2023 Nov 01; 134(11):. PubMed ID: 37858306
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  • 31. Determining the probiotic potential of cholesterol-reducing Lactobacillus and Weissella strains isolated from gherkins (fermented cucumber) and south Indian fermented koozh.
    Anandharaj M, Sivasankari B, Santhanakaruppu R, Manimaran M, Rani RP, Sivakumar S.
    Res Microbiol; 2015 Jun 01; 166(5):428-439. PubMed ID: 25839996
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  • 33. 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 01; 90(6):943-52. PubMed ID: 11412324
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  • 35. Microorganisms associated with Maari, a Baobab seed fermented product.
    Parkouda C, Thorsen L, Compaoré CS, Nielsen DS, Tano-Debrah K, Jensen JS, Diawara B, Jakobsen M.
    Int J Food Microbiol; 2010 Sep 01; 142(3):292-301. PubMed ID: 20688411
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  • 40. Identification and evaluation of the probiotic potential of Lactobacillus paraplantarum FT259, a bacteriocinogenic strain isolated from Brazilian semi-hard artisanal cheese.
    Tulini FL, Winkelströter LK, De Martinis EC.
    Anaerobe; 2013 Aug 01; 22():57-63. PubMed ID: 23792229
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