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Journal Abstract Search

491 related items for PubMed ID: 22608236

  • 1. Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods.
    Zheng XW, Yan Z, Han BZ, Zwietering MH, Samson RA, Boekhout T, Robert Nout MJ.
    Food Microbiol; 2012 Sep; 31(2):293-300. PubMed ID: 22608236
    [Abstract] [Full Text] [Related]

  • 2. Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE.
    Thanh VN, Mai le T, Tuan DA.
    Int J Food Microbiol; 2008 Dec 10; 128(2):268-73. PubMed ID: 18838186
    [Abstract] [Full Text] [Related]

  • 3. Analyses of microbial consortia in the starter of Fen Liquor.
    Shi JH, Xiao YP, Li XR, Ma EB, Du XW, Quan ZX.
    Lett Appl Microbiol; 2009 Apr 10; 48(4):478-85. PubMed ID: 19187491
    [Abstract] [Full Text] [Related]

  • 4. Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach.
    Li RY, Zheng XW, Zhang X, Yan Z, Wang XY, Han BZ.
    Food Microbiol; 2018 Dec 10; 76():11-20. PubMed ID: 30166130
    [Abstract] [Full Text] [Related]

  • 5. [Analysis of bacterial diversity of kefir grains by denaturing gradient gel electrophoresis and 16S rDNA sequencing].
    Wang YY, Li HR, Jia SF, Wu ZJ, Guo BH.
    Wei Sheng Wu Xue Bao; 2006 Apr 10; 46(2):310-3. PubMed ID: 16736598
    [Abstract] [Full Text] [Related]

  • 6. Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar.
    Li P, Li S, Cheng L, Luo L.
    Appl Microbiol Biotechnol; 2014 Jul 10; 98(13):6073-84. PubMed ID: 24691870
    [Abstract] [Full Text] [Related]

  • 7. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods.
    Nielsen DS, Teniola OD, Ban-Koffi L, Owusu M, Andersson TS, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 10; 114(2):168-86. PubMed ID: 17161485
    [Abstract] [Full Text] [Related]

  • 8. Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE.
    Wang HY, Gao YB, Fan QW, Xu Y.
    Lett Appl Microbiol; 2011 Aug 10; 53(2):134-40. PubMed ID: 21554340
    [Abstract] [Full Text] [Related]

  • 9. Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods.
    Li Z, Li H, Bian K.
    Int J Food Microbiol; 2016 Oct 03; 234():9-14. PubMed ID: 27351835
    [Abstract] [Full Text] [Related]

  • 10. Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar.
    Nie Z, Zheng Y, Du H, Xie S, Wang M.
    Food Microbiol; 2015 May 03; 47():62-8. PubMed ID: 25583338
    [Abstract] [Full Text] [Related]

  • 11. Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE.
    Zhang L, Wu C, Ding X, Zheng J, Zhou R.
    World J Microbiol Biotechnol; 2014 Dec 03; 30(12):3055-63. PubMed ID: 25193747
    [Abstract] [Full Text] [Related]

  • 12. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
    Urso R, Rantsiou K, Dolci P, Rolle L, Comi G, Cocolin L.
    FEMS Yeast Res; 2008 Nov 03; 8(7):1053-62. PubMed ID: 18341578
    [Abstract] [Full Text] [Related]

  • 13. 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 03; 34(3):227-34. PubMed ID: 21300507
    [Abstract] [Full Text] [Related]

  • 14. Characterisation of prototype Nurmi cultures using culture-based microbiological techniques and PCR-DGGE.
    Waters SM, Murphy RA, Power RF.
    Int J Food Microbiol; 2006 Aug 01; 110(3):268-77. PubMed ID: 16814892
    [Abstract] [Full Text] [Related]

  • 15. Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin.
    Vieira-Dalodé G, Jespersen L, Hounhouigan J, Moller PL, Nago CM, Jakobsen M.
    J Appl Microbiol; 2007 Aug 01; 103(2):342-9. PubMed ID: 17650194
    [Abstract] [Full Text] [Related]

  • 16. Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods.
    Ramos CL, de Almeida EG, Pereira GV, Cardoso PG, Dias ES, Schwan RF.
    Int J Food Microbiol; 2010 Jun 15; 140(2-3):225-31. PubMed ID: 20413168
    [Abstract] [Full Text] [Related]

  • 17. Effect of temperature on microbial composition of starter culture for Chinese light aroma style liquor fermentation.
    Wang HY, Xu Y.
    Lett Appl Microbiol; 2015 Jan 15; 60(1):85-91. PubMed ID: 25346191
    [Abstract] [Full Text] [Related]

  • 18. Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter.
    Zheng XW, Yan Z, Nout MJ, Smid EJ, Zwietering MH, Boekhout T, Han JS, Han BZ.
    Int J Food Microbiol; 2014 Jul 16; 182-183():57-62. PubMed ID: 24863368
    [Abstract] [Full Text] [Related]

  • 19. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis.
    Tanaka Y, Watanabe J, Mogi Y.
    Food Microbiol; 2012 Aug 16; 31(1):100-6. PubMed ID: 22475947
    [Abstract] [Full Text] [Related]

  • 20. The microbial ecology of a typical Italian salami during its natural fermentation.
    Aquilanti L, Santarelli S, Silvestri G, Osimani A, Petruzzelli A, Clementi F.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):136-45. PubMed ID: 17628130
    [Abstract] [Full Text] [Related]

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