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Journal Abstract Search

224 related items for PubMed ID: 23141639

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  • 2. Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage.
    Mukisa IM, Byaruhanga YB, Muyanja CMBK, Langsrud T, Narvhus JA.
    Food Sci Nutr; 2017 May; 5(3):702-712. PubMed ID: 28572960
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  • 4. 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; 103(2):342-9. PubMed ID: 17650194
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  • 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
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  • 7. Unpasteurised commercial boza as a source of microbial diversity.
    Osimani A, Garofalo C, Aquilanti L, Milanović V, Clementi F.
    Int J Food Microbiol; 2015 Feb 02; 194():62-70. PubMed ID: 25437059
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  • 16. Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil.
    Santos CC, Almeida EG, Melo GV, Schwan RF.
    Int J Food Microbiol; 2012 May 15; 156(2):112-21. PubMed ID: 22497838
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  • 17. Main microorganisms involved in the fermentation of Ugandan ghee.
    Ongol MP, Asano K.
    Int J Food Microbiol; 2009 Aug 15; 133(3):286-91. PubMed ID: 19577815
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  • 18. Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance.
    Pérez-Díaz IM, Hayes J, Medina E, Anekella K, Daughtry K, Dieck S, Levi M, Price R, Butz N, Lu Z, Azcarate-Peril MA.
    Food Microbiol; 2017 May 15; 63():217-227. PubMed ID: 28040172
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  • 19. 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
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  • 20. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.
    Adimpong DB, Nielsen DS, Sørensen KI, Derkx PM, Jespersen L.
    BMC Microbiol; 2012 May 17; 12():75. PubMed ID: 22594449
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