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Journal Abstract Search

172 related items for PubMed ID: 18323681

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  • 4. Leuconostoc litchii sp. nov., a novel lactic acid bacterium isolated from lychee.
    Chen YS, Wang LT, Wu YC, Mori K, Tamura T, Chang CH, Chang YC, Wu HC, Yi HH, Wang PY.
    Int J Syst Evol Microbiol; 2020 Mar; 70(3):1585-1590. PubMed ID: 32228772
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  • 5. Diversity of lactic acid bacteria isolated from AOC Salers cheese.
    Callon C, Millet L, Montel MC.
    J Dairy Res; 2004 May; 71(2):231-44. PubMed ID: 15190953
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  • 6. Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria.
    Lonigro SL, Valerio F, De Angelis M, De Bellis P, Lavermicocca P.
    Int J Food Microbiol; 2009 Mar 15; 130(1):6-11. PubMed ID: 19185377
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  • 7. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 20; 114(3):342-51. PubMed ID: 17188771
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  • 9. Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese.
    Silva LF, Casella T, Gomes ES, Nogueira MC, De Dea Lindner J, Penna AL.
    J Food Sci; 2015 Feb 20; 80(2):M411-7. PubMed ID: 25597646
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  • 10. Molecular diversity of leuconostoc mesenteroides and leuconostoc citreum isolated from traditional french cheeses as revealed by RAPD fingerprinting, 16S rDNA sequencing and 16S rDNA fragment amplification.
    Cibik R, Lepage E, Talliez P.
    Syst Appl Microbiol; 2000 Jun 20; 23(2):267-78. PubMed ID: 10930080
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  • 13. Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina.
    Elizaquível P, Pérez-Cataluña A, Yépez A, Aristimuño C, Jiménez E, Cocconcelli PS, Vignolo G, Aznar R.
    Int J Food Microbiol; 2015 Apr 02; 198():9-18. PubMed ID: 25584777
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  • 15. Genotypic and phenotypic characterization of lactic acid bacteria isolated from Italian ryegrass silage.
    Tohno M, Kobayashi H, Nomura M, Kitahara M, Ohkuma M, Uegaki R, Cai Y.
    Anim Sci J; 2012 Feb 02; 83(2):111-20. PubMed ID: 22339691
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  • 16. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese.
    Colombo E, Franzetti L, Frusca M, Scarpellini M.
    J Food Prot; 2010 Apr 02; 73(4):657-62. PubMed ID: 20377953
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  • 19. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J, Wang WH, Menghe BL, Jiri MT, Wang HM, Liu WJ, Bao QH, Lu Q, Zhang JC, Wang F, Xu HY, Sun TS, Zhang HP.
    J Dairy Sci; 2011 Jul 02; 94(7):3229-41. PubMed ID: 21700007
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