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885 related items for PubMed ID: 31809966

  • 1. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
    Wang D, Chen G, Tang Y, Li H, Shen W, Wang M, Liu S, Qin W, Zhang Q.
    Int J Food Microbiol; 2020 Mar 16; 317():108463. PubMed ID: 31809966
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  • 3. Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina.
    Elizaquível P, Pérez-Cataluña A, Yépez A, Aristimuño C, Jiménez E, Cocconcelli PS, Vignolo G, Aznar R.
    Int J Food Microbiol; 2015 Apr 02; 198():9-18. PubMed ID: 25584777
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  • 4. Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa.
    Boyaci Gunduz CP, Gaglio R, Franciosi E, Settanni L, Erten H.
    Food Microbiol; 2020 Oct 02; 91():103490. PubMed ID: 32539978
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  • 5. Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk.
    Kesmen Z, Yetiman AE, Gulluce A, Kacmaz N, Sagdic O, Cetin B, Adiguzel A, Sahin F, Yetim H.
    Int J Food Microbiol; 2012 Feb 15; 153(3):428-35. PubMed ID: 22209604
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  • 7. Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles.
    Xu B, Mi T, Ma S, Yi X, Huang P, Huang P, Wu C.
    Int J Food Microbiol; 2024 Dec 02; 425():110877. PubMed ID: 39173287
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  • 8. 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 02; 94(7):3229-41. PubMed ID: 21700007
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  • 11. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product.
    Choi IK, Jung SH, Kim BJ, Park SY, Kim J, Han HU.
    Antonie Van Leeuwenhoek; 2003 Jul 02; 84(4):247-53. PubMed ID: 14574101
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  • 12. Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products.
    Liu A, Li X, Pu B, Ao X, Zhou K, He L, Chen S, Liu S.
    J Agric Food Chem; 2017 Mar 29; 65(12):2580-2587. PubMed ID: 28276234
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  • 13. 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 29; 62():256-269. PubMed ID: 27889157
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  • 14. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 20; 114(3):342-51. PubMed ID: 17188771
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  • 15. Dynamics of biogenic amines and bacterial communities in a Thai fermented pork product Nham.
    Santiyanont P, Chantarasakha K, Tepkasikul P, Srimarut Y, Mhuantong W, Tangphatsornruang S, Zo YG, Chokesajjawatee N.
    Food Res Int; 2019 May 20; 119():110-118. PubMed ID: 30884638
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  • 16. Effects of Bacillus megaterium L222 on quality and bacterial diversity of Sichuan paocai.
    Luo F, Yang Z, Zhong K, Huang C, Yu Z, Peng Z, Wu Y, Bu Q, Gao H.
    Food Res Int; 2021 Feb 20; 140():109994. PubMed ID: 33648228
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  • 17. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
    Martín-Platero AM, Maqueda M, Valdivia E, Purswani J, Martínez-Bueno M.
    Food Microbiol; 2009 May 20; 26(3):294-304. PubMed ID: 19269572
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  • 18. Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE.
    Hong Y, Yang HS, Li J, Han SK, Chang HC, Kim HY.
    J Sci Food Agric; 2014 Jan 30; 94(2):296-300. PubMed ID: 23749756
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  • 19. [Lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods].
    Yan P, Chai Z, Xue W, Chang X, Kong D, Zhang H.
    Wei Sheng Wu Xue Bao; 2009 Mar 30; 49(3):383-8. PubMed ID: 19623964
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  • 20. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.
    Jung JY, Lee SH, Lee HJ, Seo HY, Park WS, Jeon CO.
    Int J Food Microbiol; 2012 Feb 15; 153(3):378-87. PubMed ID: 22189023
    [Abstract] [Full Text] [Related]

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