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Journal Abstract Search

782 related items for PubMed ID: 19493582

  • 21. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.
    Vogelmann SA, Seitter M, Singer U, Brandt MJ, Hertel C.
    Int J Food Microbiol; 2009 Apr 15; 130(3):205-12. PubMed ID: 19239979
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  • 24. Developing microbial spoilage population in vacuum-packaged charcoal-broiled European river lamprey (Lampetra fluviatilis).
    Merivirta LO, Koort JM, Kivisaari M, Korkeala H, Björkroth KJ.
    Int J Food Microbiol; 2005 May 25; 101(2):145-52. PubMed ID: 15862876
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  • 25. The microbial ecology of a typical Italian salami during its natural fermentation.
    Aquilanti L, Santarelli S, Silvestri G, Osimani A, Petruzzelli A, Clementi F.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):136-45. PubMed ID: 17628130
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  • 26. Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
    García Fontán MC, Lorenzo JM, Parada A, Franco I, Carballo J.
    Food Microbiol; 2007 Feb 30; 24(1):52-8. PubMed ID: 16943094
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  • 28. Development of starter culture for improved processing of Lafun, an African fermented cassava food product.
    Padonou SW, Nielsen DS, Akissoe NH, Hounhouigan JD, Nago MC, Jakobsen M.
    J Appl Microbiol; 2010 Oct 30; 109(4):1402-10. PubMed ID: 20553347
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  • 29. Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso.
    Bayili GR, Johansen P, Nielsen DS, Sawadogo-Lingani H, Ouedraogo GA, Diawara B, Jespersen L.
    World J Microbiol Biotechnol; 2019 Jun 20; 35(7):100. PubMed ID: 31222403
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  • 30. 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 20; 49():182-8. PubMed ID: 25846929
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  • 31. Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil.
    Santos CC, Almeida EG, Melo GV, Schwan RF.
    Int J Food Microbiol; 2012 May 15; 156(2):112-21. PubMed ID: 22497838
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  • 35. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradiso A, Minervini F, De Gara L, Gobbetti M.
    Int J Food Microbiol; 2008 Oct 31; 127(3):220-8. PubMed ID: 18710789
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  • 37. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments.
    Abadias M, Usall J, Anguera M, Solsona C, Viñas I.
    Int J Food Microbiol; 2008 Mar 31; 123(1-2):121-9. PubMed ID: 18237811
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  • 38. Microbiological evaluation of ghanaian maize dough co-fermented with cowpea.
    Sanni AI, Sefa-Dedeh S, Sakyi-Dawson E, Asiedu M.
    Int J Food Sci Nutr; 2002 Sep 31; 53(5):367-73. PubMed ID: 12396461
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  • 39. Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe.
    Nyanga LK, Nout MJ, Gadaga TH, Theelen B, Boekhout T, Zwietering MH.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):159-66. PubMed ID: 17904237
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