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Journal Abstract Search

172 related items for PubMed ID: 18323681

  • 41. A phylogenetic analysis of the genus Leuconostoc based on reverse transcriptase sequencing of 16 S rRNA.
    Martinez-Murcia AJ, Collins MD.
    FEMS Microbiol Lett; 1990 Jun 15; 58(1):73-83. PubMed ID: 1697817
    [Abstract] [Full Text] [Related]

  • 42. Bacterial community dynamics during production of registered designation of origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis.
    Duthoit F, Godon JJ, Montel MC.
    Appl Environ Microbiol; 2003 Jul 15; 69(7):3840-8. PubMed ID: 12839752
    [Abstract] [Full Text] [Related]

  • 43. Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture.
    Seixas FN, Rios EA, Martinez de Oliveira AL, Beloti V, Poveda JM.
    J Sci Food Agric; 2018 Aug 15; 98(10):3899-3906. PubMed ID: 29364508
    [Abstract] [Full Text] [Related]

  • 44. Identification of the agent from Lactobacillus plantarum KFRI464 that enhances bacteriocin production by Leuconostoc citreum GJ7.
    Chang JY, Lee HJ, Chang HC.
    J Appl Microbiol; 2007 Dec 15; 103(6):2504-15. PubMed ID: 17850309
    [Abstract] [Full Text] [Related]

  • 45. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.
    Muyanja CM, Narvhus JA, Treimo J, Langsrud T.
    Int J Food Microbiol; 2003 Feb 15; 80(3):201-10. PubMed ID: 12494920
    [Abstract] [Full Text] [Related]

  • 46. FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese.
    Samelis J, Bleicher A, Delbès-Paus C, Kakouri A, Neuhaus K, Montel MC.
    Food Microbiol; 2011 Feb 15; 28(1):76-83. PubMed ID: 21056778
    [Abstract] [Full Text] [Related]

  • 47. Studies on the large subunit rRNA genes and their flanking regions of Leuconostocs.
    Nour M.
    Can J Microbiol; 1998 Sep 15; 44(9):807-18. PubMed ID: 9851024
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  • 49. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert EM, Vignolo G.
    Lett Appl Microbiol; 2016 Aug 15; 63(2):147-54. PubMed ID: 27282128
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  • 51. Quantification of Leuconostoc populations in mixed dairy starter cultures using fluorescence in situ hybridization.
    Olsen KN, Brockmann E, Molin S.
    J Appl Microbiol; 2007 Oct 15; 103(4):855-63. PubMed ID: 17897187
    [Abstract] [Full Text] [Related]

  • 52. Novel lactic acid bacteria isolated from the bumble bee gut: Convivina intestini gen. nov., sp. nov., Lactobacillus bombicola sp. nov., and Weissella bombi sp. nov.
    Praet J, Meeus I, Cnockaert M, Houf K, Smagghe G, Vandamme P.
    Antonie Van Leeuwenhoek; 2015 May 15; 107(5):1337-49. PubMed ID: 25783976
    [Abstract] [Full Text] [Related]

  • 53. Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese.
    Morea M, Baruzzi F, Cappa F, Cocconcelli PS.
    Int J Food Microbiol; 1998 Aug 18; 43(1-2):53-60. PubMed ID: 9761338
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  • 55. [Lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods].
    Yan P, Chai Z, Xue W, Chang X, Kong D, Zhang H.
    Wei Sheng Wu Xue Bao; 2009 Mar 18; 49(3):383-8. PubMed ID: 19623964
    [Abstract] [Full Text] [Related]

  • 56. The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása).
    Danilović B, Joković N, Petrović L, Veljović K, Tolinački M, Savić D.
    Meat Sci; 2011 Aug 18; 88(4):668-74. PubMed ID: 21420794
    [Abstract] [Full Text] [Related]

  • 57. 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 18; 90(12):1977-82. PubMed ID: 20698013
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  • 59. Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami.
    Samelis J, Maurogenakis F, Metaxopoulos J.
    Int J Food Microbiol; 1994 Oct 18; 23(2):179-96. PubMed ID: 7848780
    [Abstract] [Full Text] [Related]

  • 60. Bacterial community structure and location in Stilton cheese.
    Ercolini D, Hill PJ, Dodd CE.
    Appl Environ Microbiol; 2003 Jun 18; 69(6):3540-8. PubMed ID: 12788761
    [Abstract] [Full Text] [Related]

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