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Journal Abstract Search

179 related items for PubMed ID: 30166150

  • 1.
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  • 2. Effects of intrinsic microbial stress factors on viability and physiological condition of yeasts isolated from spontaneously fermented cereal doughs.
    Houngbédji M, Johansen P, Padonou SW, Hounhouigan DJ, Siegumfeldt H, Jespersen L.
    Int J Food Microbiol; 2019 Sep 02; 304():75-88. PubMed ID: 31174038
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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 14; 34(2):277-83. PubMed ID: 23541194
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  • 5. 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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  • 6. Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs.
    Houngbédji M, Padonou SW, Parkouda C, Johansen PG, Hounsou M, Agbobatinkpo BP, Sawadogo-Lingani H, Jespersen L, Hounhouigan DJ.
    World J Microbiol Biotechnol; 2021 Jan 21; 37(2):34. PubMed ID: 33475896
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  • 7. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa.
    Visintin S, Alessandria V, Valente A, Dolci P, Cocolin L.
    Int J Food Microbiol; 2016 Jan 04; 216():69-78. PubMed ID: 26425801
    [Abstract] [Full Text] [Related]

  • 8. 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 04; 103(2):342-9. PubMed ID: 17650194
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  • 9. Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms.
    Ho VTT, Fleet GH, Zhao J.
    Int J Food Microbiol; 2018 Aug 20; 279():43-56. PubMed ID: 29727857
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer.
    Sawadogo-Lingani H, Lei V, Diawara B, Nielsen DS, Møller PL, Traoré AS, Jakobsen M.
    J Appl Microbiol; 2007 Oct 31; 103(4):765-77. PubMed ID: 17897178
    [Abstract] [Full Text] [Related]

  • 12. Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products.
    Motey GA, Johansen PG, Owusu-Kwarteng J, Ofori LA, Obiri-Danso K, Siegumfeldt H, Larsen N, Jespersen L.
    Yeast; 2020 Sep 31; 37(9-10):403-412. PubMed ID: 32678933
    [Abstract] [Full Text] [Related]

  • 13. Identification of lactic acid bacteria isolated during traditional fura processing in Ghana.
    Owusu-Kwarteng J, Akabanda F, Nielsen DS, Tano-Debrah K, Glover RL, Jespersen L.
    Food Microbiol; 2012 Oct 31; 32(1):72-8. PubMed ID: 22850376
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. 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
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  • 17. Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food.
    Mugula JK, Nnko SA, Narvhus JA, Sørhaug T.
    Int J Food Microbiol; 2003 Feb 15; 80(3):187-99. PubMed ID: 12423921
    [Abstract] [Full Text] [Related]

  • 18. Characterization of potential probiotic starter cultures of lactic acid bacteria isolated from Ethiopian fermented cereal beverages, Naaqe, and Cheka.
    Gizachew S, Van Beeck W, Spacova I, Dekeukeleire M, Alemu A, Mihret W, Lebeer S, Engidawork E.
    J Appl Microbiol; 2023 Nov 01; 134(11):. PubMed ID: 37858306
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