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Journal Abstract Search

169 related items for PubMed ID: 24245896

  • 1. Diversity of lactic acid bacteria during fermentation of a traditional Chinese fish product, Chouguiyu (stinky mandarinfish).
    Dai Z, Li Y, Wu J, Zhao Q.
    J Food Sci; 2013 Nov; 78(11):M1778-83. PubMed ID: 24245896
    [Abstract] [Full Text] [Related]

  • 2. Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand.
    Kopermsub P, Yunchalard S.
    Int J Food Microbiol; 2010 Apr 15; 138(3):200-4. PubMed ID: 20167386
    [Abstract] [Full Text] [Related]

  • 3. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.
    Wu JJ, Ma YK, Zhang FF, Chen FS.
    Food Microbiol; 2012 May 15; 30(1):289-97. PubMed ID: 22265314
    [Abstract] [Full Text] [Related]

  • 4. Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.
    Bağder Elmacı S, Tokatlı M, Dursun D, Özçelik F, Şanlıbaba P.
    Folia Microbiol (Praha); 2015 May 15; 60(3):241-51. PubMed ID: 25404550
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  • 5. Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India.
    Devi KR, Deka M, Jeyaram K.
    Int J Food Microbiol; 2015 Apr 16; 199():62-71. PubMed ID: 25637876
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  • 6. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing.
    Zang J, Xu Y, Xia W, Yu D, Gao P, Jiang Q, Yang F.
    Food Res Int; 2018 Sep 16; 111():565-573. PubMed ID: 30007719
    [Abstract] [Full Text] [Related]

  • 7. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H, Gabriel V, Fontagné-Faucher C.
    Int J Food Microbiol; 2009 Sep 30; 135(1):53-9. PubMed ID: 19651455
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan.
    Chao SH, Wu RJ, Watanabe K, Tsai YC.
    Int J Food Microbiol; 2009 Nov 15; 135(3):203-10. PubMed ID: 19700215
    [Abstract] [Full Text] [Related]

  • 10. Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli.
    Lim SB, Tingirikari JM, Kwon YW, Li L, Kim GE, Han NS.
    J Microbiol Biotechnol; 2017 Feb 28; 27(2):226-233. PubMed ID: 27780959
    [Abstract] [Full Text] [Related]

  • 11. 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 28; 94(7):3229-41. PubMed ID: 21700007
    [Abstract] [Full Text] [Related]

  • 12. Isolation and identification of lactic acid bacteria from fermented red dragon fruit juices.
    Ong YY, Tan WS, Rosfarizan M, Chan ES, Tey BT.
    J Food Sci; 2012 Oct 28; 77(10):M560-4. PubMed ID: 22924854
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  • 14. Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese.
    Colombo F, Borgo F, Fortina MG.
    J Basic Microbiol; 2009 Dec 28; 49(6):521-30. PubMed ID: 19810037
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  • 16. 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]

  • 17. Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches.
    Romi W, Ahmed G, Jeyaram K.
    Mol Ecol; 2015 Jul 31; 24(13):3372-89. PubMed ID: 25963776
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  • 20. Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products.
    Speranza B, Racioppo A, Beneduce L, Bevilacqua A, Sinigaglia M, Corbo MR.
    Food Microbiol; 2017 Aug 31; 65():244-253. PubMed ID: 28400009
    [Abstract] [Full Text] [Related]

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