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Journal Abstract Search

523 related items for PubMed ID: 19465247

  • 21. 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
    [Abstract] [Full Text] [Related]

  • 22. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
    Martín-Platero AM, Maqueda M, Valdivia E, Purswani J, Martínez-Bueno M.
    Food Microbiol; 2009 May 15; 26(3):294-304. PubMed ID: 19269572
    [Abstract] [Full Text] [Related]

  • 23. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
    Aymerich T, Martín B, Garriga M, Vidal-Carou MC, Bover-Cid S, Hugas M.
    J Appl Microbiol; 2006 May 15; 100(1):40-9. PubMed ID: 16405683
    [Abstract] [Full Text] [Related]

  • 24. Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance.
    Pérez-Díaz IM, Hayes J, Medina E, Anekella K, Daughtry K, Dieck S, Levi M, Price R, Butz N, Lu Z, Azcarate-Peril MA.
    Food Microbiol; 2017 May 15; 63():217-227. PubMed ID: 28040172
    [Abstract] [Full Text] [Related]

  • 25. Monitoring the lactic acid bacterial diversity during shochu fermentation by PCR-denaturing gradient gel electrophoresis.
    Endo A, Okada S.
    J Biosci Bioeng; 2005 Mar 15; 99(3):216-21. PubMed ID: 16233780
    [Abstract] [Full Text] [Related]

  • 26. 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]

  • 27. Validation of the (GTG)(5)-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans.
    De Vuyst L, Camu N, De Winter T, Vandemeulebroecke K, Van de Perre V, Vancanneyt M, De Vos P, Cleenwerck I.
    Int J Food Microbiol; 2008 Jun 30; 125(1):79-90. PubMed ID: 17920717
    [Abstract] [Full Text] [Related]

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  • 29. Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk.
    Kesmen Z, Yetiman AE, Gulluce A, Kacmaz N, Sagdic O, Cetin B, Adiguzel A, Sahin F, Yetim H.
    Int J Food Microbiol; 2012 Feb 15; 153(3):428-35. PubMed ID: 22209604
    [Abstract] [Full Text] [Related]

  • 30. Rapid identification of Lactobacillus and Bifidobacterium in probiotic products using multiplex PCR.
    Sul SY, Kim HJ, Kim TW, Kim HY.
    J Microbiol Biotechnol; 2007 Mar 15; 17(3):490-5. PubMed ID: 18050954
    [Abstract] [Full Text] [Related]

  • 31. Increased complexity of the species composition of lactic acid bacteria in human feces revealed by alternative incubation condition.
    Dal Bello F, Walter J, Hammes WP, Hertel C.
    Microb Ecol; 2003 May 15; 45(4):455-63. PubMed ID: 12704557
    [Abstract] [Full Text] [Related]

  • 32. Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt.
    Mohammed M, Abd El-Aziz H, Omran N, Anwar S, Awad S, El-Soda M.
    Int J Food Microbiol; 2009 Jan 15; 128(3):417-23. PubMed ID: 18992953
    [Abstract] [Full Text] [Related]

  • 33. Use of the DiversiLab repetitive sequence-based PCR system for genotyping and identification of Archaea.
    Cleland D, Krader P, Emerson D.
    J Microbiol Methods; 2008 May 15; 73(2):172-8. PubMed ID: 18302972
    [Abstract] [Full Text] [Related]

  • 34. Molecular quantification of lactic acid bacteria in fermented milk products using real-time quantitative PCR.
    Furet JP, Quénée P, Tailliez P.
    Int J Food Microbiol; 2004 Dec 15; 97(2):197-207. PubMed ID: 15541806
    [Abstract] [Full Text] [Related]

  • 35. 16S-ARDRA, a tool for identification of lactic acid bacteria isolated from grape must and wine.
    Rodas AM, Ferrer S, Pardo I.
    Syst Appl Microbiol; 2003 Sep 15; 26(3):412-22. PubMed ID: 14529184
    [Abstract] [Full Text] [Related]

  • 36. BOX-PCR is an adequate tool for typing Aeromonas spp.
    Tacão M, Alves A, Saavedra MJ, Correia A.
    Antonie Van Leeuwenhoek; 2005 Aug 15; 88(2):173-9. PubMed ID: 16096694
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  • 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
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  • 40. Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan.
    Chen YS, Yanagida F, Hsu JS.
    Lett Appl Microbiol; 2006 Aug 29; 43(2):229-35. PubMed ID: 16869910
    [Abstract] [Full Text] [Related]

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