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Journal Abstract Search

395 related items for PubMed ID: 16055218

  • 1. 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
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  • 2. Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India.
    Tamang B, Tamang JP, Schillinger U, Franz CM, Gores M, Holzapfel WH.
    Int J Food Microbiol; 2008 Jan 15; 121(1):35-40. PubMed ID: 18036695
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  • 4. Phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies.
    Albesharat R, Ehrmann MA, Korakli M, Yazaji S, Vogel RF.
    Syst Appl Microbiol; 2011 Apr 15; 34(2):148-55. PubMed ID: 21300508
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  • 5. 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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  • 6. 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 20; 27(6):757-68. PubMed ID: 20630317
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  • 7. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.
    Corsetti A, Settanni L, Valmorri S, Mastrangelo M, Suzzi G.
    Food Microbiol; 2007 Sep 20; 24(6):592-600. PubMed ID: 17418310
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  • 8. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
    Kostinek M, Specht I, Edward VA, Schillinger U, Hertel C, Holzapfel WH, Franz CM.
    Syst Appl Microbiol; 2005 Aug 20; 28(6):527-40. PubMed ID: 16104351
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  • 12. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ, Martín A, Aranda E, Pérez-Nevado F, Ruiz-Moyano S, Córdoba MG.
    J Food Sci; 2007 Aug 20; 72(6):M193-201. PubMed ID: 17995686
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  • 15. Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.
    Sengun IY, Nielsen DS, Karapinar M, Jakobsen M.
    Int J Food Microbiol; 2009 Oct 31; 135(2):105-11. PubMed ID: 19703719
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  • 16. Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas.
    Tamang JP, Tamang B, Schillinger U, Guigas C, Holzapfel WH.
    Int J Food Microbiol; 2009 Sep 30; 135(1):28-33. PubMed ID: 19666197
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  • 17. Evaluation of a facile method of template DNA preparation for PCR-based detection and typing of lactic acid bacteria.
    Singh AK, Ramesh A.
    Food Microbiol; 2009 Aug 30; 26(5):504-13. PubMed ID: 19465247
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  • 18. An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines.
    Seseña S, Palop ML.
    J Appl Microbiol; 2007 Nov 30; 103(5):1553-61. PubMed ID: 17953566
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  • 20. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradiso A, Minervini F, De Gara L, Gobbetti M.
    Int J Food Microbiol; 2008 Oct 31; 127(3):220-8. PubMed ID: 18710789
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