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Journal Abstract Search

267 related items for PubMed ID: 20696489

  • 1. Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India.
    Jeyaram K, Romi W, Singh TA, Devi AR, Devi SS.
    Int J Food Microbiol; 2010 Sep 30; 143(1-2):1-8. PubMed ID: 20696489
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  • 9. Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE.
    Dalmacio LM, Angeles AK, Larcia LL, Balolong MP, Estacio RC.
    Benef Microbes; 2011 Dec 01; 2(4):273-81. PubMed ID: 22146687
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  • 11. 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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  • 13. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
    Dolci P, Alessandria V, Zeppa G, Rantsiou K, Cocolin L.
    Food Microbiol; 2008 Apr 31; 25(2):392-9. PubMed ID: 18206782
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  • 17. [Methods for the study of microbial communities in fermented foods].
    Díaz Ruiz G, Wacher Rodarte C.
    Rev Latinoam Microbiol; 2003 Apr 31; 45(1-2):30-40. PubMed ID: 17061519
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  • 18. 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 31; 26(3):294-304. PubMed ID: 19269572
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