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402 related items for PubMed ID: 17953566

  • 1. An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines.
    Seseña S, Palop ML.
    J Appl Microbiol; 2007 Nov; 103(5):1553-61. PubMed ID: 17953566
    [Abstract] [Full Text] [Related]

  • 2. Genetic diversity (RAPD-PCR) of lactobacilli isolated from "Almagro" eggplant fermentations from two seasons.
    Seseña S, Sánchez I, Palop L.
    FEMS Microbiol Lett; 2004 Sep 01; 238(1):159-65. PubMed ID: 15336417
    [Abstract] [Full Text] [Related]

  • 3. Polyphasic study of the genetic diversity of lactobacilli associated with 'Almagro' eggplants spontaneous fermentation, based on combined numerical analysis of randomly amplified polymorphic DNA and pulsed-field gel electrophoresis patterns.
    Sánchez I, Seseña S, Palop LL.
    J Appl Microbiol; 2004 Sep 01; 97(2):446-58. PubMed ID: 15239713
    [Abstract] [Full Text] [Related]

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

  • 5. 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]

  • 6. 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]

  • 7. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
    Aymerich T, Martín B, Garriga M, Vidal-Carou MC, Bover-Cid S, Hugas M.
    J Appl Microbiol; 2006 Sep 30; 100(1):40-9. PubMed ID: 16405683
    [Abstract] [Full Text] [Related]

  • 8. Diversity of lactic acid bacteria in fermented brines used to make stinky tofu.
    Chao SH, Tomii Y, Watanabe K, Tsai YC.
    Int J Food Microbiol; 2008 Mar 31; 123(1-2):134-41. PubMed ID: 18234387
    [Abstract] [Full Text] [Related]

  • 9. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
    Dolci P, Alessandria V, Zeppa G, Rantsiou K, Cocolin L.
    Food Microbiol; 2008 Apr 31; 25(2):392-9. PubMed ID: 18206782
    [Abstract] [Full Text] [Related]

  • 10. Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.
    Østlie HM, Eliassen L, Florvaag A, Skeie S.
    Int J Food Microbiol; 2004 Aug 01; 94(3):287-99. PubMed ID: 15246240
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.
    Tamang JP, Tamang B, Schillinger U, Franz CM, Gores M, Holzapfel WH.
    Int J Food Microbiol; 2005 Dec 15; 105(3):347-56. PubMed ID: 16055218
    [Abstract] [Full Text] [Related]

  • 14. 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 Dec 15; 24(7-8):678-86. PubMed ID: 17613364
    [Abstract] [Full Text] [Related]

  • 15. Evaluation of a facile method of template DNA preparation for PCR-based detection and typing of lactic acid bacteria.
    Singh AK, Ramesh A.
    Food Microbiol; 2009 Aug 15; 26(5):504-13. PubMed ID: 19465247
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Screening of lactic acid bacteria from fermented vegetables by carbohydrate profiling and PCR-ELISA.
    Tamminen M, Joutsjoki T, Sjöblom M, Joutsen M, Palva A, Ryhänen EL, Joutsjoki V.
    Lett Appl Microbiol; 2004 Oct 31; 39(5):439-44. PubMed ID: 15482435
    [Abstract] [Full Text] [Related]

  • 18. 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 31; 32(6):438-48. PubMed ID: 19243908
    [Abstract] [Full Text] [Related]

  • 19. Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India.
    Tamang B, Tamang JP, Schillinger U, Franz CM, Gores M, Holzapfel WH.
    Int J Food Microbiol; 2008 Jan 15; 121(1):35-40. PubMed ID: 18036695
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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