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Journal Abstract Search

313 related items for PubMed ID: 21420794

  • 21. 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; 32(6):438-48. PubMed ID: 19243908
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  • 22. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ, Martín A, Aranda E, Pérez-Nevado F, Ruiz-Moyano S, Córdoba MG.
    J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
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  • 23. 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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  • 24. Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas.
    Oki K, Rai AK, Sato S, Watanabe K, Tamang JP.
    Food Microbiol; 2011 Oct 31; 28(7):1308-15. PubMed ID: 21839380
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  • 27. 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
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  • 28. 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
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  • 31. An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines.
    Seseña S, Palop ML.
    J Appl Microbiol; 2007 Nov 31; 103(5):1553-61. PubMed ID: 17953566
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  • 32. Enterococcus species dominating in fresh modified-atmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and Lactobacillus species during storage at 6 degrees C.
    Björkroth J, Ristiniemi M, Vandamme P, Korkeala H.
    Int J Food Microbiol; 2005 Jan 01; 97(3):267-76. PubMed ID: 15582737
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  • 33. Identification of lactic acid bacteria involved in the spoilage of pasteurized "foie gras" products.
    Matamoros S, André S, Hue I, Prévost H, Pilet MF.
    Meat Sci; 2010 Jul 01; 85(3):467-71. PubMed ID: 20416816
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  • 34. Influence of lactate and acetate removal on the microbiota of French fresh pork sausages.
    Bouju-Albert A, Pilet MF, Guillou S.
    Food Microbiol; 2018 Dec 01; 76():328-336. PubMed ID: 30166158
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  • 35. 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 01; 108(6):484-7. PubMed ID: 19914580
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  • 38. Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham.
    Han Y, Jiang Y, Xu X, Sun X, Xu B, Zhou G.
    Meat Sci; 2011 Aug 01; 88(4):682-8. PubMed ID: 21459524
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  • 40. Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments.
    Scheirlinck I, Van der Meulen R, De Vuyst L, Vandamme P, Huys G.
    J Appl Microbiol; 2009 Apr 01; 106(4):1081-92. PubMed ID: 19187144
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