These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

473 related items for PubMed ID: 18775578

  • 21. Sequencing of variable regions of the 16S rRNA gene for identification of lactic acid bacteria isolated from the intestinal microbiota of healthy salmonids.
    Balcázar JL, de Blas I, Ruiz-Zarzuela I, Vendrell D, Gironés O, Muzquiz JL.
    Comp Immunol Microbiol Infect Dis; 2007 Mar; 30(2):111-8. PubMed ID: 17239438
    [Abstract] [Full Text] [Related]

  • 22. Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE.
    Flórez AB, Mayo B.
    Int J Food Microbiol; 2006 Jul 15; 110(2):165-71. PubMed ID: 16806553
    [Abstract] [Full Text] [Related]

  • 23. Isolation and characteristics of lactic acid bacteria from koshu vineyards in Japan.
    Yanagida F, Srionnual S, Chen YS.
    Lett Appl Microbiol; 2008 Aug 15; 47(2):134-9. PubMed ID: 18673430
    [Abstract] [Full Text] [Related]

  • 24. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.
    Dewan S, Tamang JP.
    Antonie Van Leeuwenhoek; 2007 Oct 15; 92(3):343-52. PubMed ID: 17562218
    [Abstract] [Full Text] [Related]

  • 25. 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 15; 73(4):657-62. PubMed ID: 20377953
    [Abstract] [Full Text] [Related]

  • 26. Isolation and characterization of lactic acid bacteria from lakes.
    Yanagida F, Chen YS, Yasaki M.
    J Basic Microbiol; 2007 Apr 15; 47(2):184-90. PubMed ID: 17440921
    [Abstract] [Full Text] [Related]

  • 27. An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines.
    Seseña S, Palop ML.
    J Appl Microbiol; 2007 Nov 15; 103(5):1553-61. PubMed ID: 17953566
    [Abstract] [Full Text] [Related]

  • 28. 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]

  • 29. Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese.
    Colombo F, Borgo F, Fortina MG.
    J Basic Microbiol; 2009 Dec 15; 49(6):521-30. PubMed ID: 19810037
    [Abstract] [Full Text] [Related]

  • 30. 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]

  • 31. Natural populations of lactic acid bacteria associated with silage fermentation as determined by phenotype, 16S ribosomal RNA and recA gene analysis.
    Pang H, Qin G, Tan Z, Li Z, Wang Y, Cai Y.
    Syst Appl Microbiol; 2011 May 01; 34(3):235-41. PubMed ID: 21282025
    [Abstract] [Full Text] [Related]

  • 32. Isolation and identification of lactic acid bacteria from soil using an enrichment procedure.
    Chen YS, Yanagida F, Shinohara T.
    Lett Appl Microbiol; 2005 May 01; 40(3):195-200. PubMed ID: 15715644
    [Abstract] [Full Text] [Related]

  • 33. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
    Kostinek M, Specht I, Edward VA, Schillinger U, Hertel C, Holzapfel WH, Franz CM.
    Syst Appl Microbiol; 2005 Aug 01; 28(6):527-40. PubMed ID: 16104351
    [Abstract] [Full Text] [Related]

  • 34. Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses.
    Randazzo CL, Vaughan EE, Caggia C.
    Int J Food Microbiol; 2006 May 25; 109(1-2):1-8. PubMed ID: 16616965
    [Abstract] [Full Text] [Related]

  • 35. 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]

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

  • 37. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.
    Corsetti A, Settanni L, Valmorri S, Mastrangelo M, Suzzi G.
    Food Microbiol; 2007 Sep 15; 24(6):592-600. PubMed ID: 17418310
    [Abstract] [Full Text] [Related]

  • 38. Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese.
    Nikolic M, Terzic-Vidojevic A, Jovcic B, Begovic J, Golic N, Topisirovic L.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):162-70. PubMed ID: 18177967
    [Abstract] [Full Text] [Related]

  • 39. 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 29; 83(2):111-20. PubMed ID: 22339691
    [Abstract] [Full Text] [Related]

  • 40. 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]

    Page: [Previous] [Next] [New Search]
    of 24.