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452 related items for PubMed ID: 23541194

  • 1. Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.
    Akabanda F, Owusu-Kwarteng J, Tano-Debrah K, Glover RL, Nielsen DS, Jespersen L.
    Food Microbiol; 2013 Jun; 34(2):277-83. PubMed ID: 23541194
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

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  • 4. Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso.
    Bayili GR, Johansen P, Nielsen DS, Sawadogo-Lingani H, Ouedraogo GA, Diawara B, Jespersen L.
    World J Microbiol Biotechnol; 2019 Jun 20; 35(7):100. PubMed ID: 31222403
    [Abstract] [Full Text] [Related]

  • 5. The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria.
    Ouoba LI, Kando C, Parkouda C, Sawadogo-Lingani H, Diawara B, Sutherland JP.
    J Appl Microbiol; 2012 Dec 20; 113(6):1428-41. PubMed ID: 22979949
    [Abstract] [Full Text] [Related]

  • 6. 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 20; 94(7):3229-41. PubMed ID: 21700007
    [Abstract] [Full Text] [Related]

  • 7. The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana.
    Atter A, Diaz M, Tano-Debrah K, Parry-Hanson Kunadu A, Mayer MJ, Sayavedra L, Misita C, Amoa-Awua W, Narbad A.
    BMC Microbiol; 2024 May 14; 24(1):163. PubMed ID: 38745280
    [Abstract] [Full Text] [Related]

  • 8. Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa.
    Houngbédji M, Johansen P, Padonou SW, Akissoé N, Arneborg N, Nielsen DS, Hounhouigan DJ, Jespersen L.
    Food Microbiol; 2018 Dec 14; 76():267-278. PubMed ID: 30166150
    [Abstract] [Full Text] [Related]

  • 9. The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana.
    Akabanda F, Owusu-Kwarteng J, Tano-Debrah K, Parkouda C, Jespersen L.
    Int J Food Sci; 2014 Dec 14; 2014():721067. PubMed ID: 26904646
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons.
    Terzic-Vidojevic A, Mihajlovic S, Uzelac G, Veljovic K, Tolinacki M, Nikolic M, Topisirovic L, Kojic M.
    Food Microbiol; 2014 May 10; 39():27-38. PubMed ID: 24387849
    [Abstract] [Full Text] [Related]

  • 12. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.
    Di Cagno R, Minervini G, Rizzello CG, De Angelis M, Gobbetti M.
    Food Microbiol; 2011 Aug 10; 28(5):1062-71. PubMed ID: 21569953
    [Abstract] [Full Text] [Related]

  • 13. Preliminary studies on the microbiological characterization of lactic acid bacteria in suero costeño, a Colombian traditional fermented milk product.
    Cueto C, García D, Garcés F, Cruz J.
    Rev Latinoam Microbiol; 2007 Aug 10; 49(1-2):12-8. PubMed ID: 18693547
    [Abstract] [Full Text] [Related]

  • 14. Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods.
    Obodai M, Dodd CE.
    J Appl Microbiol; 2006 Jun 10; 100(6):1355-63. PubMed ID: 16696684
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.
    Minervini F, Lattanzi A, De Angelis M, Celano G, Gobbetti M.
    Food Microbiol; 2015 Dec 31; 52():66-76. PubMed ID: 26338118
    [Abstract] [Full Text] [Related]

  • 17. Detection and identification of wild yeast in Koumiss.
    Mu Z, Yang X, Yuan H.
    Food Microbiol; 2012 Sep 31; 31(2):301-8. PubMed ID: 22608237
    [Abstract] [Full Text] [Related]

  • 18. Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations.
    Arroyo-López FN, Bautista-Gallego J, Domínguez-Manzano J, Romero-Gil V, Rodriguez-Gómez F, García-García P, Garrido-Fernández A, Jiménez-Díaz R.
    Food Microbiol; 2012 Dec 31; 32(2):295-301. PubMed ID: 22986192
    [Abstract] [Full Text] [Related]

  • 19. 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 31; 103(2):342-9. PubMed ID: 17650194
    [Abstract] [Full Text] [Related]

  • 20. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.
    Muyanja CM, Narvhus JA, Treimo J, Langsrud T.
    Int J Food Microbiol; 2003 Feb 15; 80(3):201-10. PubMed ID: 12494920
    [Abstract] [Full Text] [Related]

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