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Journal Abstract Search

159 related items for PubMed ID: 23727651

  • 1. Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods.
    Greppi A, Rantsiou K, Padonou W, Hounhouigan J, Jespersen L, Jakobsen M, Cocolin L.
    Int J Food Microbiol; 2013 Jul 15; 165(2):84-8. PubMed ID: 23727651
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  • 2. Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin.
    Greppi A, Rantisou K, Padonou W, Hounhouigan J, Jespersen L, Jakobsen M, Cocolin L.
    Int J Food Microbiol; 2013 Jul 15; 165(2):200-7. PubMed ID: 23756236
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  • 3. 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 15; 103(2):342-9. PubMed ID: 17650194
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  • 4. The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods.
    Mukisa IM, Porcellato D, Byaruhanga YB, Muyanja CM, Rudi K, Langsrud T, Narvhus JA.
    Int J Food Microbiol; 2012 Nov 01; 160(1):1-10. PubMed ID: 23141639
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  • 5. Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation.
    Crafack M, Mikkelsen MB, Saerens S, Knudsen M, Blennow A, Lowor S, Takrama J, Swiegers JH, Petersen GB, Heimdal H, Nielsen DS.
    Int J Food Microbiol; 2013 Oct 01; 167(1):103-16. PubMed ID: 23866910
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  • 6. Occurrence and dominance of yeast species in naturally fermented milk from the Tibetan Plateau of China.
    Bai M, Qing M, Guo Z, Zhang Y, Chen X, Bao Q, Zhang H, Sun TS.
    Can J Microbiol; 2010 Sep 01; 56(9):707-14. PubMed ID: 20921981
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  • 7. Significance of yeasts in the fermentation of maize for ogi production.
    Omemu AM, Oyewole OB, Bankole MO.
    Food Microbiol; 2007 Sep 01; 24(6):571-6. PubMed ID: 17418307
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  • 12. Yeast diversity during the fermentation of Andean chicha: A comparison of high-throughput sequencing and culture-dependent approaches.
    Mendoza LM, Neef A, Vignolo G, Belloch C.
    Food Microbiol; 2017 Oct 01; 67():1-10. PubMed ID: 28648286
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  • 19. Yeast ecology in French cider and black olive natural fermentations.
    Coton E, Coton M, Levert D, Casaregola S, Sohier D.
    Int J Food Microbiol; 2006 Apr 15; 108(1):130-5. PubMed ID: 16380183
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  • 20. Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches.
    Gonçalves Dos Santos MTP, Benito MJ, Córdoba MG, Alvarenga N, Ruiz-Moyano Seco de Herrera S.
    Int J Food Microbiol; 2017 Dec 04; 262():63-70. PubMed ID: 28964999
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