These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

140 related items for PubMed ID: 21914968

  • 1. Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China.
    Yu J, Du X, Wang W, Zhang J, Liu W, Sun Z, Sun T, Zhang H.
    J Gen Appl Microbiol; 2011; 57(4):197-206. PubMed ID: 21914968
    [Abstract] [Full Text] [Related]

  • 2. 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; 94(7):3229-41. PubMed ID: 21700007
    [Abstract] [Full Text] [Related]

  • 3. Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia.
    Yu J, Wang HM, Zha MS, Qing YT, Bai N, Ren Y, Xi XX, Liu WJ, Menghe BL, Zhang HP.
    J Dairy Sci; 2015 Aug; 98(8):5143-54. PubMed ID: 26004836
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer.
    Sawadogo-Lingani H, Lei V, Diawara B, Nielsen DS, Møller PL, Traoré AS, Jakobsen M.
    J Appl Microbiol; 2007 Oct; 103(4):765-77. PubMed ID: 17897178
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria.
    Kostinek M, Ban-Koffi L, Ottah-Atikpo M, Teniola D, Schillinger U, Holzapfel WH, Franz CM.
    Curr Microbiol; 2008 Apr 30; 56(4):306-14. PubMed ID: 18213481
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. 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 30; 18(10):1678-82. PubMed ID: 18955819
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia.
    Golić N, Cadež N, Terzić-Vidojević A, Suranská H, Beganović J, Lozo J, Kos B, Sušković J, Raspor P, Topisirović L.
    Int J Food Microbiol; 2013 Sep 02; 166(2):294-300. PubMed ID: 23973841
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. 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]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food.
    Madoroba E, Steenkamp ET, Theron J, Scheirlinck I, Cloete TE, Huys G.
    Syst Appl Microbiol; 2011 May 15; 34(3):227-34. PubMed ID: 21300507
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 7.