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Pubmed for Handhelds

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Journal Abstract Search

580 related items for PubMed ID: 17418307

  • 21. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.
    Vogelmann SA, Seitter M, Singer U, Brandt MJ, Hertel C.
    Int J Food Microbiol; 2009 Apr 15; 130(3):205-12. PubMed ID: 19239979
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  • 22. Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine.
    Domizio P, Mannazzu I, Ciani M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):83-7. PubMed ID: 19027185
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  • 31. Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.
    Rodríguez-Gómez F, Arroyo-López FN, López-López A, Bautista-Gallego J, Garrido-Fernández A.
    Food Microbiol; 2010 Aug 31; 27(5):604-12. PubMed ID: 20510778
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  • 32. Growth of opportunistic yeasts on vitamin-free solid medium.
    Vidotto V, Bruatto M, Caramello S, Bugnone C.
    Microbiologica; 1990 Apr 31; 13(2):151-5. PubMed ID: 2191196
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  • 33. Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditions.
    Liu SQ, Tsao M.
    Int J Food Microbiol; 2009 Sep 30; 135(1):34-8. PubMed ID: 19666198
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  • 36. Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans.
    Jespersen L, Nielsen DS, Hønholt S, Jakobsen M.
    FEMS Yeast Res; 2005 Feb 30; 5(4-5):441-53. PubMed ID: 15691749
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