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Journal Abstract Search

203 related items for PubMed ID: 18817186

  • 1. Effects of initial air removal methods on microorganisms and characteristics of fermented plant beverages.
    Kantachote D, Charernjiratrakul W.
    Pak J Biol Sci; 2008 Jan 15; 11(2):173-80. PubMed ID: 18817186
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Selection of lactic acid bacteria from fermented plant beverages to use as inoculants for improving the quality of the finished product.
    Kantachote D, Charernjiratrakul W.
    Pak J Biol Sci; 2008 Nov 15; 11(22):2545-52. PubMed ID: 19260331
    [Abstract] [Full Text] [Related]

  • 4. Microflora of Boza, a traditional fermented Turkish beverage.
    Hancioğlu O, Karapinar M.
    Int J Food Microbiol; 1997 Apr 15; 35(3):271-4. PubMed ID: 9105937
    [Abstract] [Full Text] [Related]

  • 5. Microbial, chemical and sensory properties of shalgams made using different production methods.
    Tanguler H, Saris PE, Erten H.
    J Sci Food Agric; 2015 Mar 30; 95(5):1008-15. PubMed ID: 24924855
    [Abstract] [Full Text] [Related]

  • 6. Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods.
    Ramos CL, de Almeida EG, Pereira GV, Cardoso PG, Dias ES, Schwan RF.
    Int J Food Microbiol; 2010 Jun 15; 140(2-3):225-31. PubMed ID: 20413168
    [Abstract] [Full Text] [Related]

  • 7. Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food.
    Mugula JK, Narvhus JA, Sørhaug T.
    Int J Food Microbiol; 2003 Jun 25; 83(3):307-18. PubMed ID: 12745235
    [Abstract] [Full Text] [Related]

  • 8. Effect of Green Tea Extract During Lactic Acid Bacteria Mediated Fermentation of Morinda citrifolia Linn. (Noni) Fruit Juice.
    Saelee M, Sivamaruthi BS, Sirilun S, Kesika P, Peerajan S, Chaiyasut C.
    Pak J Biol Sci; 2019 Jan 25; 22(10):486-493. PubMed ID: 31930838
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia.
    Leisner JJ, Vancanneyt M, Rusul G, Pot B, Lefebvre K, Fresi A, Tee LK.
    Int J Food Microbiol; 2001 Jan 22; 63(1-2):149-57. PubMed ID: 11205946
    [Abstract] [Full Text] [Related]

  • 11. Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation.
    Ramos CL, de Sousa ES, Ribeiro J, Almeida TM, Santos CC, Abegg MA, Schwan RF.
    Food Microbiol; 2015 Aug 22; 49():182-8. PubMed ID: 25846929
    [Abstract] [Full Text] [Related]

  • 12. Lactobacillus plantarum PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages.
    Oh YJ, Kim TS, Moon HW, Lee SY, Lee SY, Ji GE, Hwang KT.
    Molecules; 2020 Oct 30; 25(21):. PubMed ID: 33143293
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria.
    Wang CY, Ng CC, Su H, Tzeng WS, Shyu YT.
    Int J Food Sci Nutr; 2009 Aug 15; 60 Suppl 6():98-106. PubMed ID: 19340670
    [Abstract] [Full Text] [Related]

  • 15. Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians.
    Almeida EG, Rachid CC, Schwan RF.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):146-51. PubMed ID: 17888538
    [Abstract] [Full Text] [Related]

  • 16. Functional properties of selected starter cultures for sour maize bread.
    Edema MO, Sanni AI.
    Food Microbiol; 2008 Jun 30; 25(4):616-25. PubMed ID: 18456117
    [Abstract] [Full Text] [Related]

  • 17. Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage.
    Pswarayi F, Gänzle MG.
    Appl Environ Microbiol; 2019 Jun 01; 85(11):. PubMed ID: 30902861
    [Abstract] [Full Text] [Related]

  • 18. Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians.
    Ramos CL, de Almeida EG, Freire AL, Freitas Schwan R.
    Food Microbiol; 2011 Oct 01; 28(7):1380-6. PubMed ID: 21839389
    [Abstract] [Full Text] [Related]

  • 19. Isolation of a lactic acid bacterium and yeast consortium from a fermented material of Ulva spp. (Chlorophyta).
    Uchida M, Murata M.
    J Appl Microbiol; 2004 Oct 01; 97(6):1297-310. PubMed ID: 15546421
    [Abstract] [Full Text] [Related]

  • 20. 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 01; 94(7):3229-41. PubMed ID: 21700007
    [Abstract] [Full Text] [Related]

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