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326 related items for PubMed ID: 16423657

  • 1. Polyphasic characterization of the lactic acid bacteria in kefir.
    Mainville I, Robert N, Lee B, Farnworth ER.
    Syst Appl Microbiol; 2006 Jan; 29(1):59-68. PubMed ID: 16423657
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  • 2. A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak.
    Jokovic N, Nikolic M, Begovic J, Jovcic B, Savic D, Topisirovic L.
    Int J Food Microbiol; 2008 Oct 31; 127(3):305-11. PubMed ID: 18775578
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  • 6. 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 31; 26(3):294-304. PubMed ID: 19269572
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  • 11. Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben).
    Ouadghiri M, Amar M, Vancanneyt M, Swings J.
    FEMS Microbiol Lett; 2005 Oct 15; 251(2):267-71. PubMed ID: 16168579
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  • 12. Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya.
    Mathara JM, Schillinger U, Kutima PM, Mbugua SK, Holzapfel WH.
    Int J Food Microbiol; 2004 Aug 01; 94(3):269-78. PubMed ID: 15246238
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  • 16. Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis.
    Zhou J, Liu X, Jiang H, Dong M.
    Food Microbiol; 2009 Dec 01; 26(8):770-5. PubMed ID: 19835760
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  • 17. Molecular identification and typing of lactobacilli isolated from kefir grains.
    Delfederico L, Hollmann A, Martínez M, Iglesias NG, De Antoni G, Semorile L.
    J Dairy Res; 2006 Feb 01; 73(1):20-7. PubMed ID: 16433957
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  • 18. Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1.
    Sisto A, De Bellis P, Visconti A, Morelli L, Lavermicocca P.
    Int J Food Microbiol; 2009 Nov 30; 136(1):59-65. PubMed ID: 19833402
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  • 19. Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis.
    Ferchichi M, Valcheva R, Prévost H, Onno B, Dousset X.
    Food Microbiol; 2007 Nov 30; 24(7-8):678-86. PubMed ID: 17613364
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  • 20. 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
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