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Journal Abstract Search

305 related items for PubMed ID: 16233780

  • 1. Monitoring the lactic acid bacterial diversity during shochu fermentation by PCR-denaturing gradient gel electrophoresis.
    Endo A, Okada S.
    J Biosci Bioeng; 2005 Mar; 99(3):216-21. PubMed ID: 16233780
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food.
    Madoroba E, Steenkamp ET, Theron J, Scheirlinck I, Cloete TE, Huys G.
    Syst Appl Microbiol; 2011 May 30; 34(3):227-34. PubMed ID: 21300507
    [Abstract] [Full Text] [Related]

  • 6. Lactic acid bacteria associated with wine grapes from several Australian vineyards.
    Bae S, Fleet GH, Heard GM.
    J Appl Microbiol; 2006 Apr 30; 100(4):712-27. PubMed ID: 16553726
    [Abstract] [Full Text] [Related]

  • 7. Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis.
    Audenaert K, D'Haene K, Messens K, Ruyssen T, Vandamme P, Huys G.
    Food Microbiol; 2010 Feb 30; 27(1):12-8. PubMed ID: 19913685
    [Abstract] [Full Text] [Related]

  • 8. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach.
    Singh AK, Ramesh A.
    Food Microbiol; 2008 Apr 30; 25(2):278-87. PubMed ID: 18206770
    [Abstract] [Full Text] [Related]

  • 9. Bacterial biodiversity of traditional Zabady fermented milk.
    El-Baradei G, Delacroix-Buchet A, Ogier JC.
    Int J Food Microbiol; 2008 Feb 10; 121(3):295-301. PubMed ID: 18077039
    [Abstract] [Full Text] [Related]

  • 10. Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE.
    Dalmacio LM, Angeles AK, Larcia LL, Balolong MP, Estacio RC.
    Benef Microbes; 2011 Dec 01; 2(4):273-81. PubMed ID: 22146687
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Microflora of Feta cheese from four Greek manufacturers.
    Rantsiou K, Urso R, Dolci P, Comi G, Cocolin L.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):36-42. PubMed ID: 18555549
    [Abstract] [Full Text] [Related]

  • 13. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
    Valerio F, Favilla M, De Bellis P, Sisto A, de Candia S, Lavermicocca P.
    Syst Appl Microbiol; 2009 Sep 15; 32(6):438-48. PubMed ID: 19243908
    [Abstract] [Full Text] [Related]

  • 14. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
    Martín-Platero AM, Maqueda M, Valdivia E, Purswani J, Martínez-Bueno M.
    Food Microbiol; 2009 May 15; 26(3):294-304. PubMed ID: 19269572
    [Abstract] [Full Text] [Related]

  • 15. Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE.
    Hong Y, Yang HS, Li J, Han SK, Chang HC, Kim HY.
    J Sci Food Agric; 2014 Jan 30; 94(2):296-300. PubMed ID: 23749756
    [Abstract] [Full Text] [Related]

  • 16. PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages.
    Fontana C, Vignolo G, Cocconcelli PS.
    J Microbiol Methods; 2005 Dec 30; 63(3):254-63. PubMed ID: 15893830
    [Abstract] [Full Text] [Related]

  • 17. Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
    Gala E, Landi S, Solieri L, Nocetti M, Pulvirenti A, Giudici P.
    Int J Food Microbiol; 2008 Jul 31; 125(3):347-51. PubMed ID: 18524408
    [Abstract] [Full Text] [Related]

  • 18. rpoB gene: a target for identification of LAB cocci by PCR-DGGE and melting curves analyses in real time PCR.
    Renouf V, Claisse O, Lonvaud-Funel A.
    J Microbiol Methods; 2006 Oct 31; 67(1):162-70. PubMed ID: 16626824
    [Abstract] [Full Text] [Related]

  • 19. Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina.
    Elizaquível P, Pérez-Cataluña A, Yépez A, Aristimuño C, Jiménez E, Cocconcelli PS, Vignolo G, Aznar R.
    Int J Food Microbiol; 2015 Apr 02; 198():9-18. PubMed ID: 25584777
    [Abstract] [Full Text] [Related]

  • 20. Main microorganisms involved in the fermentation of Ugandan ghee.
    Ongol MP, Asano K.
    Int J Food Microbiol; 2009 Aug 15; 133(3):286-91. PubMed ID: 19577815
    [Abstract] [Full Text] [Related]

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