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Journal Abstract Search

192 related items for PubMed ID: 31027786

  • 1. Effect of different starter cultures on chemical and microbial parameters of buckwheat honey fermentation.
    Bednarek M, Szwengiel A, Flórez AB, Czarnecki Z, Mayo B.
    Food Microbiol; 2019 Sep; 82():294-302. PubMed ID: 31027786
    [Abstract] [Full Text] [Related]

  • 2. An organoleptic survey of meads made with lactic acid-producing yeasts.
    Peepall C, Nickens DG, Vinciguerra J, Bochman ML.
    Food Microbiol; 2019 Sep; 82():398-408. PubMed ID: 31027799
    [Abstract] [Full Text] [Related]

  • 3. Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.
    Mendes-Ferreira A, Cosme F, Barbosa C, Falco V, Inês A, Mendes-Faia A.
    Int J Food Microbiol; 2010 Nov 15; 144(1):193-8. PubMed ID: 20937538
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  • 4. Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods.
    Palla M, Cristani C, Giovannetti M, Agnolucci M.
    Int J Food Microbiol; 2017 Jun 05; 250():19-26. PubMed ID: 28364622
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  • 5. Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.
    Moroni AV, Arendt EK, Dal Bello F.
    Food Microbiol; 2011 May 05; 28(3):497-502. PubMed ID: 21356457
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  • 6. 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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  • 10. Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation.
    Ramos CL, de Sousa ES, Ribeiro J, Almeida TM, Santos CC, Abegg MA, Schwan RF.
    Food Microbiol; 2015 Aug 03; 49():182-8. PubMed ID: 25846929
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  • 14. Microbial Diversity of Commercial Makgeolli and Its Influence on the Organoleptic Characteristics of Korean Rice Sourdough, Jeung-Pyun.
    Park J, Seo JS, Kim SA, Shin SY, Park JH, Han NS.
    J Microbiol Biotechnol; 2017 Oct 28; 27(10):1736-1743. PubMed ID: 28813780
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  • 16. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert EM, Vignolo G.
    Lett Appl Microbiol; 2016 Aug 28; 63(2):147-54. PubMed ID: 27282128
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  • 18. Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation.
    Aldrete-Tapia JA, Escalante-Minakata P, Martínez-Peniche RA, Tamplin ML, Hernández-Iturriaga M.
    Food Microbiol; 2020 Apr 28; 86():103339. PubMed ID: 31703886
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  • 20. Mead production: selection and characterization assays of Saccharomyces cerevisiae strains.
    Pereira AP, Dias T, Andrade J, Ramalhosa E, Estevinho LM.
    Food Chem Toxicol; 2009 Aug 28; 47(8):2057-63. PubMed ID: 19481129
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