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Journal Abstract Search

147 related items for PubMed ID: 29081085

  • 1. Identification of LAB and Fungi in Laru, a Fermentation Starter, by PCR-DGGE, SDS-PAGE, and MALDI-TOF MS.
    Ahmadsah LSF, Kim E, Jung YS, Kim HY.
    J Microbiol Biotechnol; 2018 Jan 28; 28(1):32-39. PubMed ID: 29081085
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  • 2. Identification of Lactic Acid Bacteria in Galchi- and Myeolchi-Jeotgal by 16S rRNA Gene Sequencing, MALDI-TOF Mass Spectrometry, and PCR-DGGE.
    Lee Y, Cho Y, Kim E, Kim HJ, Kim HY.
    J Microbiol Biotechnol; 2018 Jul 28; 28(7):1112-1121. PubMed ID: 29996618
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  • 4. Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE.
    Thanh VN, Mai le T, Tuan DA.
    Int J Food Microbiol; 2008 Dec 10; 128(2):268-73. PubMed ID: 18838186
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  • 9. Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food.
    Madoroba E, Steenkamp ET, Theron J, Scheirlinck I, Cloete TE, Huys G.
    Syst Appl Microbiol; 2011 May 10; 34(3):227-34. PubMed ID: 21300507
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  • 10. Monitoring the lactic acid bacterial diversity during shochu fermentation by PCR-denaturing gradient gel electrophoresis.
    Endo A, Okada S.
    J Biosci Bioeng; 2005 Mar 10; 99(3):216-21. PubMed ID: 16233780
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  • 12. Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.
    Hong SW, Choi YJ, Lee HW, Yang JH, Lee MA.
    J Microbiol Biotechnol; 2016 Jun 28; 26(6):1057-62. PubMed ID: 26907755
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  • 13. Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods.
    Li Z, Li H, Bian K.
    Int J Food Microbiol; 2016 Oct 03; 234():9-14. PubMed ID: 27351835
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  • 14. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
    Alfonzo A, Miceli C, Nasca A, Franciosi E, Ventimiglia G, Di Gerlando R, Tuohy K, Francesca N, Moschetti G, Settanni L.
    Food Microbiol; 2017 Apr 03; 62():256-269. PubMed ID: 27889157
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  • 16. 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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  • 17. Culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation.
    Narváez-Zapata JA, Rojas-Herrera RA, Rodríguez-Luna IC, Larralde-Corona CP.
    Curr Microbiol; 2010 Nov 01; 61(5):444-50. PubMed ID: 20383505
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  • 18. Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance.
    Ahmadsah LS, Min SG, Han SK, Hong Y, Kim HY.
    J Microbiol Biotechnol; 2015 Dec 28; 25(12):2049-57. PubMed ID: 26370801
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  • 19. 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 28; 31(2):293-300. PubMed ID: 22608236
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  • 20. Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables.
    Fessard A, Remize F.
    Int J Food Microbiol; 2019 Jul 16; 301():61-72. PubMed ID: 31100643
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