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Journal Abstract Search

172 related items for PubMed ID: 20698013

  • 1. Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan.
    Chen YS, Wu HC, Liu CH, Chen HC, Yanagida F.
    J Sci Food Agric; 2010 Sep; 90(12):1977-82. PubMed ID: 20698013
    [Abstract] [Full Text] [Related]

  • 2. 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; 43(2):229-35. PubMed ID: 16869910
    [Abstract] [Full Text] [Related]

  • 3. Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan.
    Chen YS, Yanagida F, Hsu JS.
    J Appl Microbiol; 2006 Jul; 101(1):125-30. PubMed ID: 16834599
    [Abstract] [Full Text] [Related]

  • 4. 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; 108(6):484-7. PubMed ID: 19914580
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 6. Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.
    Sengun IY, Nielsen DS, Karapinar M, Jakobsen M.
    Int J Food Microbiol; 2009 Oct 31; 135(2):105-11. PubMed ID: 19703719
    [Abstract] [Full Text] [Related]

  • 7. Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan.
    Chen YS, Wu HC, Lo HY, Lin WC, Hsu WH, Lin CW, Lin PY, Yanagida F.
    J Sci Food Agric; 2012 Aug 15; 92(10):2069-75. PubMed ID: 22271629
    [Abstract] [Full Text] [Related]

  • 8. Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand.
    Kopermsub P, Yunchalard S.
    Int J Food Microbiol; 2010 Apr 15; 138(3):200-4. PubMed ID: 20167386
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Microorganisms associated with Maari, a Baobab seed fermented product.
    Parkouda C, Thorsen L, Compaoré CS, Nielsen DS, Tano-Debrah K, Jensen JS, Diawara B, Jakobsen M.
    Int J Food Microbiol; 2010 Sep 01; 142(3):292-301. PubMed ID: 20688411
    [Abstract] [Full Text] [Related]

  • 11. Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli.
    Lim SB, Tingirikari JM, Kwon YW, Li L, Kim GE, Han NS.
    J Microbiol Biotechnol; 2017 Feb 28; 27(2):226-233. PubMed ID: 27780959
    [Abstract] [Full Text] [Related]

  • 12. Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan.
    Chang CH, Chen YS, Yanagida F.
    J Sci Food Agric; 2011 Aug 15; 91(10):1746-50. PubMed ID: 21445893
    [Abstract] [Full Text] [Related]

  • 13. Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas.
    Tamang JP, Tamang B, Schillinger U, Guigas C, Holzapfel WH.
    Int J Food Microbiol; 2009 Sep 30; 135(1):28-33. PubMed ID: 19666197
    [Abstract] [Full Text] [Related]

  • 14. The microbiota of Lafun, an African traditional cassava food product.
    Wilfrid Padonou S, Nielsen DS, Hounhouigan JD, Thorsen L, Nago MC, Jakobsen M.
    Int J Food Microbiol; 2009 Jul 31; 133(1-2):22-30. PubMed ID: 19493582
    [Abstract] [Full Text] [Related]

  • 15. 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 31; 18(10):1678-82. PubMed ID: 18955819
    [Abstract] [Full Text] [Related]

  • 16. FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese.
    Samelis J, Bleicher A, Delbès-Paus C, Kakouri A, Neuhaus K, Montel MC.
    Food Microbiol; 2011 Feb 31; 28(1):76-83. PubMed ID: 21056778
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India.
    Tamang B, Tamang JP, Schillinger U, Franz CM, Gores M, Holzapfel WH.
    Int J Food Microbiol; 2008 Jan 15; 121(1):35-40. PubMed ID: 18036695
    [Abstract] [Full Text] [Related]

  • 19. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
    Valerio F, Favilla M, De Bellis P, Sisto A, de Candia S, Lavermicocca P.
    Syst Appl Microbiol; 2009 Sep 15; 32(6):438-48. PubMed ID: 19243908
    [Abstract] [Full Text] [Related]

  • 20. Genotypic and phenotypic characterization of Lactobacillus plantarum strains isolated from Thai fermented fruits and vegetables.
    Tanganurat W, Quinquis B, Leelawatcharamas V, Bolotin A.
    J Basic Microbiol; 2009 Aug 15; 49(4):377-85. PubMed ID: 19219901
    [Abstract] [Full Text] [Related]

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