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Journal Abstract Search

237 related items for PubMed ID: 16869910

  • 1. Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan.
    Chen YS, Yanagida F, Hsu JS.
    Lett Appl Microbiol; 2006 Aug; 43(2):229-35. PubMed ID: 16869910
    [Abstract] [Full Text] [Related]

  • 2. Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan.
    Lan WT, Chen YS, Yanagida F.
    J Biosci Bioeng; 2009 Dec; 108(6):484-7. PubMed ID: 19914580
    [Abstract] [Full Text] [Related]

  • 3. Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan.
    Chen YS, Yanagida F, Hsu JS.
    J Appl Microbiol; 2006 Jul; 101(1):125-30. PubMed ID: 16834599
    [Abstract] [Full Text] [Related]

  • 4. Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan.
    Chen YS, Wu HC, Lo HY, Lin WC, Hsu WH, Lin CW, Lin PY, Yanagida F.
    J Sci Food Agric; 2012 Aug 15; 92(10):2069-75. PubMed ID: 22271629
    [Abstract] [Full Text] [Related]

  • 5. Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan.
    Chen YS, Wu HC, Liu CH, Chen HC, Yanagida F.
    J Sci Food Agric; 2010 Sep 15; 90(12):1977-82. PubMed ID: 20698013
    [Abstract] [Full Text] [Related]

  • 6. Isolation and characteristics of lactic acid bacteria from koshu vineyards in Japan.
    Yanagida F, Srionnual S, Chen YS.
    Lett Appl Microbiol; 2008 Aug 15; 47(2):134-9. PubMed ID: 18673430
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  • 7. Isolation and characterization of lactic acid bacteria from lakes.
    Yanagida F, Chen YS, Yasaki M.
    J Basic Microbiol; 2007 Apr 15; 47(2):184-90. PubMed ID: 17440921
    [Abstract] [Full Text] [Related]

  • 8. Characteristics of bacteriocin-like inhibitory substances from dochi-isolated Enterococcus faecium D081821 and D081833.
    Chen YS, Yanagida F, Srionnual S.
    Lett Appl Microbiol; 2007 Mar 15; 44(3):320-5. PubMed ID: 17309511
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan.
    Chao SH, Wu RJ, Watanabe K, Tsai YC.
    Int J Food Microbiol; 2009 Nov 15; 135(3):203-10. PubMed ID: 19700215
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  • 16. Isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan.
    Chen YS, Wu HC, Wang CM, Lin CC, Chen YT, Jhong YJ, Yanagida F.
    Folia Microbiol (Praha); 2013 Mar 15; 58(2):103-9. PubMed ID: 23011950
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  • 18. Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China.
    Lu ZH, Peng HH, Cao W, Tatsumi E, Li LT.
    J Appl Microbiol; 2008 Sep 15; 105(3):893-903. PubMed ID: 18399975
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  • 19. 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]

  • 20. Isolation and identification of lactic acid bacteria from soil using an enrichment procedure.
    Chen YS, Yanagida F, Shinohara T.
    Lett Appl Microbiol; 2005 Aug 15; 40(3):195-200. PubMed ID: 15715644
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