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Journal Abstract Search

338 related items for PubMed ID: 18955819

  • 1. Diversity analysis of lactic acid bacteria in takju, Korean rice wine.
    Jin J, Kim SY, Jin Q, Eom HJ, Han NS.
    J Microbiol Biotechnol; 2008 Oct; 18(10):1678-82. PubMed ID: 18955819
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  • 2. Identification of lactic acid bacteria isolated from South African brandy base wines.
    du Plessis HW, Dicks LM, Pretorius IS, Lambrechts MG, du Toit M.
    Int J Food Microbiol; 2004 Feb 15; 91(1):19-29. PubMed ID: 14967557
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  • 3. 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
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  • 5. 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
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  • 8. Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.
    Bağder Elmacı S, Tokatlı M, Dursun D, Özçelik F, Şanlıbaba P.
    Folia Microbiol (Praha); 2015 May 15; 60(3):241-51. PubMed ID: 25404550
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  • 13. Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan.
    Lan WT, Chen YS, Yanagida F.
    J Biosci Bioeng; 2009 Dec 15; 108(6):484-7. PubMed ID: 19914580
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  • 15. 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
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