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Journal Abstract Search

580 related items for PubMed ID: 17418307

  • 1. Significance of yeasts in the fermentation of maize for ogi production.
    Omemu AM, Oyewole OB, Bankole MO.
    Food Microbiol; 2007 Sep; 24(6):571-6. PubMed ID: 17418307
    [Abstract] [Full Text] [Related]

  • 2. Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough.
    Halm M, Hornbaek T, Arneborg N, Sefa-Dedeh S, Jespersen L.
    Int J Food Microbiol; 2004 Jul 01; 94(1):97-103. PubMed ID: 15172490
    [Abstract] [Full Text] [Related]

  • 3. Functional properties of selected starter cultures for sour maize bread.
    Edema MO, Sanni AI.
    Food Microbiol; 2008 Jun 01; 25(4):616-25. PubMed ID: 18456117
    [Abstract] [Full Text] [Related]

  • 4. Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives.
    Hernández A, Martín A, Córdoba MG, Benito MJ, Aranda E, Pérez-Nevado F.
    Int J Food Microbiol; 2008 Jan 31; 121(2):178-88. PubMed ID: 18077043
    [Abstract] [Full Text] [Related]

  • 5. Lipolytic activity of Williopsis californica and Saccharomyces cerevisiae in extra virgin olive oil.
    Ciafardini G, Zullo BA, Cioccia G, Iride A.
    Int J Food Microbiol; 2006 Mar 01; 107(1):27-32. PubMed ID: 16271789
    [Abstract] [Full Text] [Related]

  • 6. Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.
    Reale A, Mannina L, Tremonte P, Sobolev AP, Succi M, Sorrentino E, Coppola R.
    J Agric Food Chem; 2004 Oct 06; 52(20):6300-5. PubMed ID: 15453704
    [Abstract] [Full Text] [Related]

  • 7. Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage.
    Osorio-Cadavid E, Chaves-López C, Tofalo R, Paparella A, Suzzi G.
    Food Microbiol; 2008 Sep 06; 25(6):771-7. PubMed ID: 18620968
    [Abstract] [Full Text] [Related]

  • 8. Yeast species involved in artisanal cachaça fermentation in three stills with different technological levels in Pernambuco, Brazil.
    Nova MX, Schuler AR, Brasileiro BT, Morais MA.
    Food Microbiol; 2009 Aug 06; 26(5):460-6. PubMed ID: 19465241
    [Abstract] [Full Text] [Related]

  • 9. Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape.
    Di Maro E, Ercolini D, Coppola S.
    Int J Food Microbiol; 2007 Jun 30; 117(2):201-10. PubMed ID: 17512625
    [Abstract] [Full Text] [Related]

  • 10. Yeast diversity during tapping and fermentation of palm wine from Cameroon.
    Stringini M, Comitini F, Taccari M, Ciani M.
    Food Microbiol; 2009 Jun 30; 26(4):415-20. PubMed ID: 19376464
    [Abstract] [Full Text] [Related]

  • 11. Study of beta-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity.
    Fia G, Giovani G, Rosi I.
    J Appl Microbiol; 2005 Jun 30; 99(3):509-17. PubMed ID: 16108792
    [Abstract] [Full Text] [Related]

  • 12. The effect of Lactobacillus buchneri on the fermentation, aerobic stability and ruminal degradability of maize silage.
    Filya I, Sucu E, Karabulut A.
    J Appl Microbiol; 2006 Dec 30; 101(6):1216-23. PubMed ID: 17105551
    [Abstract] [Full Text] [Related]

  • 13. Characteristics and significance of yeasts' involvement in cassava fermentation for 'fufu' production.
    Oyewole OB.
    Int J Food Microbiol; 2001 May 10; 65(3):213-8. PubMed ID: 11393690
    [Abstract] [Full Text] [Related]

  • 14. 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 10; 105(3):893-903. PubMed ID: 18399975
    [Abstract] [Full Text] [Related]

  • 15. Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation.
    Chaoui A, Faid M, Belhcen R.
    East Mediterr Health J; 2003 Sep 10; 9(1-2):141-7. PubMed ID: 15562743
    [Abstract] [Full Text] [Related]

  • 16. Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods.
    Greppi A, Rantsiou K, Padonou W, Hounhouigan J, Jespersen L, Jakobsen M, Cocolin L.
    Int J Food Microbiol; 2013 Jul 15; 165(2):84-8. PubMed ID: 23727651
    [Abstract] [Full Text] [Related]

  • 17. Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil.
    Lacerda IC, Miranda RL, Borelli BM, Nunes AC, Nardi RM, Lachance MA, Rosa CA.
    Int J Food Microbiol; 2005 Nov 25; 105(2):213-9. PubMed ID: 16153731
    [Abstract] [Full Text] [Related]

  • 18. Lipase production by yeasts from extra virgin olive oil.
    Ciafardini G, Zullo BA, Iride A.
    Food Microbiol; 2006 Feb 25; 23(1):60-7. PubMed ID: 16942987
    [Abstract] [Full Text] [Related]

  • 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. Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin.
    Vieira-Dalodé G, Jespersen L, Hounhouigan J, Moller PL, Nago CM, Jakobsen M.
    J Appl Microbiol; 2007 Aug 15; 103(2):342-9. PubMed ID: 17650194
    [Abstract] [Full Text] [Related]

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