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Journal Abstract Search

276 related items for PubMed ID: 23200659

  • 1. Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method.
    Wei CL, Chao SH, Tsai WB, Lee PS, Tsau NH, Chen JS, Lai WL, Tu JC, Tsai YC.
    Food Microbiol; 2013 Apr; 33(2):252-61. PubMed ID: 23200659
    [Abstract] [Full Text] [Related]

  • 2. 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; 31(1):100-6. PubMed ID: 22475947
    [Abstract] [Full Text] [Related]

  • 3. Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods.
    Yan YZ, Qian YL, Ji FD, Chen JY, Han BZ.
    Food Microbiol; 2013 May; 34(1):189-95. PubMed ID: 23498197
    [Abstract] [Full Text] [Related]

  • 4. Profiling of dynamic changes in the microbial community during the soy sauce fermentation process.
    Wei Q, Wang H, Chen Z, Lv Z, Xie Y, Lu F.
    Appl Microbiol Biotechnol; 2013 Oct; 97(20):9111-9. PubMed ID: 24037306
    [Abstract] [Full Text] [Related]

  • 5. Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi.
    Chen T, Jiang S, Xiong S, Wang M, Zhu D, Wei H.
    J Sci Food Agric; 2012 Aug 15; 92(10):2171-6. PubMed ID: 22318896
    [Abstract] [Full Text] [Related]

  • 6. Microbial Diversity during Fermentation of Sweet Paste, a Chinese Traditional Seasoning, Using PCR-Denaturing Gradient Gel Electrophoresis.
    Mao P, Hu Y, Liao T, Wang Z, Zhao S, Liang Y, Hu Y.
    J Microbiol Biotechnol; 2017 Apr 28; 27(4):678-684. PubMed ID: 28081358
    [Abstract] [Full Text] [Related]

  • 7. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis.
    Kim TW, Lee JH, Kim SE, Park MH, Chang HC, Kim HY.
    Int J Food Microbiol; 2009 May 31; 131(2-3):265-71. PubMed ID: 19324443
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Determination of microbial diversity in meju, fermented cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis.
    Lee JH, Kim TW, Lee H, Chang HC, Kim HY.
    Lett Appl Microbiol; 2010 Oct 01; 51(4):388-94. PubMed ID: 20704651
    [Abstract] [Full Text] [Related]

  • 10. Culture-based and denaturing gradient gel electrophoresis analysis of the bacterial community from Chungkookjang, a traditional Korean fermented soybean food.
    Hong SW, Choi JY, Chung KS.
    J Food Sci; 2012 Oct 01; 77(10):M572-8. PubMed ID: 22950549
    [Abstract] [Full Text] [Related]

  • 11. Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product.
    Feng Z, Gao W, Ren D, Chen X, Li JJ.
    J Sci Food Agric; 2013 Apr 01; 93(6):1471-8. PubMed ID: 23400969
    [Abstract] [Full Text] [Related]

  • 12. Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce.
    Wang H, Wei Q, Gui S, Feng Y, Zhang Y, Liu Y, Lu F.
    Pol J Microbiol; 2017 Dec 04; 66(4):537-541. PubMed ID: 29319528
    [Abstract] [Full Text] [Related]

  • 13. 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 04; 31(2):293-300. PubMed ID: 22608236
    [Abstract] [Full Text] [Related]

  • 14. Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce.
    Yang Y, Deng Y, Jin Y, Liu Y, Xia B, Sun Q.
    J Sci Food Agric; 2017 Aug 04; 97(10):3220-3227. PubMed ID: 27925209
    [Abstract] [Full Text] [Related]

  • 15. Bacterial diversity in Philippine fermented mustard (burong mustasa) as revealed by 16S rRNA gene analysis.
    Larcia LL, Estacio RC, Dalmacio LM.
    Benef Microbes; 2011 Dec 01; 2(4):263-71. PubMed ID: 22146686
    [Abstract] [Full Text] [Related]

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  • 18. Monitoring the lactic acid bacterial diversity during shochu fermentation by PCR-denaturing gradient gel electrophoresis.
    Endo A, Okada S.
    J Biosci Bioeng; 2005 Mar 01; 99(3):216-21. PubMed ID: 16233780
    [Abstract] [Full Text] [Related]

  • 19. Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE.
    Dalmacio LM, Angeles AK, Larcia LL, Balolong MP, Estacio RC.
    Benef Microbes; 2011 Dec 01; 2(4):273-81. PubMed ID: 22146687
    [Abstract] [Full Text] [Related]

  • 20. Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE).
    Yoshikawa S, Yasokawa D, Nagashima K, Yamazaki K, Kurihara H, Ohta T, Kawai Y.
    Food Microbiol; 2010 Jun 01; 27(4):509-14. PubMed ID: 20417400
    [Abstract] [Full Text] [Related]

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