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Journal Abstract Search


353 related items for PubMed ID: 19895650

  • 1. Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods.
    Ouoba LI, Nyanga-Koumou CA, Parkouda C, Sawadogo H, Kobawila SC, Keleke S, Diawara B, Louembe D, Sutherland JP.
    J Appl Microbiol; 2010 Jun; 108(6):2019-29. PubMed ID: 19895650
    [Abstract] [Full Text] [Related]

  • 2. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert EM, Vignolo G.
    Lett Appl Microbiol; 2016 Aug; 63(2):147-54. PubMed ID: 27282128
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  • 3. Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization.
    Ouoba LI, Parkouda C, Diawara B, Scotti C, Varnam AH.
    J Appl Microbiol; 2008 Jan; 104(1):122-31. PubMed ID: 17922831
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  • 4. 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; 28(6):527-40. PubMed ID: 16104351
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  • 5. Predominance of Lactobacillus plantarum Strains in Peruvian Amazonian Fruits.
    Sánchez J, Vegas C, Zavaleta AI, Esteve-Zarzoso B.
    Pol J Microbiol; 2019 Aug; 68(1):127-137. PubMed ID: 31050261
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  • 6. Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S-23S rRNA gene intergenic spacer region.
    Ben Belgacem Z, Dousset X, Prévost H, Manai M.
    Arch Microbiol; 2009 Sep; 191(9):711-20. PubMed ID: 19669730
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  • 8. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.
    Adimpong DB, Nielsen DS, Sørensen KI, Derkx PM, Jespersen L.
    BMC Microbiol; 2012 May 17; 12():75. PubMed ID: 22594449
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  • 11. Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation.
    Michalak M, Gustaw K, Waśko A, Polak-Berecka M.
    Microbiol Res; 2018 Jan 17; 206():121-130. PubMed ID: 29146249
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  • 12. 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
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  • 13. Culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation.
    Narváez-Zapata JA, Rojas-Herrera RA, Rodríguez-Luna IC, Larralde-Corona CP.
    Curr Microbiol; 2010 Nov 02; 61(5):444-50. PubMed ID: 20383505
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  • 15. Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models.
    Crowley S, Mahony J, van Sinderen D.
    Folia Microbiol (Praha); 2013 Jul 02; 58(4):291-9. PubMed ID: 23160868
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  • 17. 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 02; 94(7):3229-41. PubMed ID: 21700007
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  • 18. Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications.
    Coda R, Kianjam M, Pontonio E, Verni M, Di Cagno R, Katina K, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2017 May 02; 248():10-21. PubMed ID: 28242419
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