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Journal Abstract Search

210 related items for PubMed ID: 31826833

  • 21. Fermentation of African nightshade leaves with lactic acid bacterial starter cultures.
    Stoll DA, Wafula EN, Mathara JM, Trierweiler B, Kulling SE, Huch M.
    Int J Food Microbiol; 2021 Mar 16; 342():109056. PubMed ID: 33540190
    [Abstract] [Full Text] [Related]

  • 22. Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber.
    Daughtry KV, Johanningsmeier SD, Sanozky-Dawes R, Klaenhammer TR, Barrangou R.
    Int J Food Microbiol; 2018 Sep 02; 280():46-56. PubMed ID: 29778800
    [Abstract] [Full Text] [Related]

  • 23. The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing.
    Liu T, Li Y, Yang Y, Yi H, Zhang L, He G.
    Food Chem; 2020 Mar 01; 307():125529. PubMed ID: 31644982
    [Abstract] [Full Text] [Related]

  • 24. Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov. and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle.
    Long GY, Gu CT.
    Int J Syst Evol Microbiol; 2019 Aug 01; 69(8):2340-2353. PubMed ID: 31162009
    [Abstract] [Full Text] [Related]

  • 25. Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation.
    Michalak M, Gustaw K, Waśko A, Polak-Berecka M.
    Microbiol Res; 2018 Jan 01; 206():121-130. PubMed ID: 29146249
    [Abstract] [Full Text] [Related]

  • 26. Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA.
    Liu Z, Li J, Wei B, Huang T, Xiao Y, Peng Z, Xie M, Xiong T.
    Int J Food Microbiol; 2019 Oct 02; 306():108271. PubMed ID: 31377413
    [Abstract] [Full Text] [Related]

  • 27. Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations.
    Yang X, Hu W, Xiu Z, Jiang A, Yang X, Sarengaowa, Ji Y, Guan Y, Feng K.
    Food Res Int; 2020 Apr 02; 130():108926. PubMed ID: 32156375
    [Abstract] [Full Text] [Related]

  • 28. Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation.
    Lu ZM, Liu N, Wang LJ, Wu LH, Gong JS, Yu YJ, Li GQ, Shi JS, Xu ZH.
    Appl Environ Microbiol; 2016 Oct 01; 82(19):5860-8. PubMed ID: 27451452
    [Abstract] [Full Text] [Related]

  • 29. An in vitro protocol for direct isolation of potential probiotic lactobacilli from raw bovine milk and traditional fermented milks.
    Baruzzi F, Poltronieri P, Quero GM, Morea M, Morelli L.
    Appl Microbiol Biotechnol; 2011 Apr 01; 90(1):331-42. PubMed ID: 21318359
    [Abstract] [Full Text] [Related]

  • 30. 16S rRNA pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran.
    Sakamoto N, Tanaka S, Sonomoto K, Nakayama J.
    Int J Food Microbiol; 2011 Jan 05; 144(3):352-9. PubMed ID: 21084126
    [Abstract] [Full Text] [Related]

  • 31. Metagenome analyses reveal the influence of the inoculant Lactobacillus buchneri CD034 on the microbial community involved in grass ensiling.
    Eikmeyer FG, Köfinger P, Poschenel A, Jünemann S, Zakrzewski M, Heinl S, Mayrhuber E, Grabherr R, Pühler A, Schwab H, Schlüter A.
    J Biotechnol; 2013 Sep 10; 167(3):334-43. PubMed ID: 23880441
    [Abstract] [Full Text] [Related]

  • 32. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis.
    Kim M, Chun J.
    Int J Food Microbiol; 2005 Aug 15; 103(1):91-6. PubMed ID: 16084269
    [Abstract] [Full Text] [Related]

  • 33. Lactobacillus suantsaicola sp. nov. and Lactobacillus suantsaiihabitans sp. nov., isolated from suan-tsai, a traditional fermented mustard green product of Taiwan.
    Lin ST, Wang LT, Wang HM, Tamura T, Mori K, Huang L, Watanabe K.
    Int J Syst Evol Microbiol; 2020 May 15; 70(5):2972-2980. PubMed ID: 31199229
    [Abstract] [Full Text] [Related]

  • 34. Isolation of virulent phages infecting dominant mesophilic aerobic bacteria in cucumber pickle fermentation.
    Zheng XF, Yang ZQ, Zhang H, Jin WX, Xu CW, Gao L, Rao SQ, Jiao XA.
    Food Microbiol; 2020 Apr 15; 86():103330. PubMed ID: 31703878
    [Abstract] [Full Text] [Related]

  • 35. Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages.
    Ferrocino I, Bellio A, Giordano M, Macori G, Romano A, Rantsiou K, Decastelli L, Cocolin L.
    Appl Environ Microbiol; 2018 Feb 01; 84(3):. PubMed ID: 29196291
    [Abstract] [Full Text] [Related]

  • 36. Lactobacillus mudanjiangensis sp. nov., Lactobacillus songhuajiangensis sp. nov. and Lactobacillus nenjiangensis sp. nov., isolated from Chinese traditional pickle and sourdough.
    Gu CT, Li CY, Yang LJ, Huo GC.
    Int J Syst Evol Microbiol; 2013 Dec 01; 63(Pt 12):4698-4706. PubMed ID: 23950151
    [Abstract] [Full Text] [Related]

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  • 40. Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., isolated from Chinese traditional pickle and yogurt.
    Wei YX, Gu CT.
    Int J Syst Evol Microbiol; 2019 Oct 01; 69(10):3178-3190. PubMed ID: 31339481
    [Abstract] [Full Text] [Related]

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