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Journal Abstract Search

173 related items for PubMed ID: 36985287

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  • 2. Probiotic potential of lactobacillus strains isolated from sorghum-based traditional fermented food.
    Rao KP, Chennappa G, Suraj U, Nagaraja H, Raj AP, Sreenivasa MY.
    Probiotics Antimicrob Proteins; 2015 Jun; 7(2):146-56. PubMed ID: 25666113
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  • 4. Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana.
    Sekwati-Monang B, Gänzle MG.
    Int J Food Microbiol; 2011 Nov 01; 150(2-3):115-21. PubMed ID: 21862164
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  • 8. Traditional Bulgarian Fermented Foods as a Source of Beneficial Lactic Acid Bacteria.
    Marinova-Yordanova VY, Kizheva YK, Rasheva IK, Hristova PK.
    Front Biosci (Elite Ed); 2024 Mar 11; 16(1):7. PubMed ID: 38538527
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  • 14. Probiotic activity traits in vitro and production of antimicrobial peptides by Lactobacillaceae isolates from pulque using Lactobacillus acidophilus NCFM as control.
    Ruíz-Ramírez Y, Guadarrama-Mendoza PC, Escalante A, Giles-Gómez M, Valadez-Blanco R.
    Braz J Microbiol; 2022 Jun 11; 53(2):921-933. PubMed ID: 35094300
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  • 15. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.
    Argyri AA, Zoumpopoulou G, Karatzas KA, Tsakalidou E, Nychas GJ, Panagou EZ, Tassou CC.
    Food Microbiol; 2013 Apr 11; 33(2):282-91. PubMed ID: 23200662
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  • 20. In vitro properties of potential probiotic lactic acid bacteria originating from Ghanaian indigenous fermented milk products.
    Motey GA, Owusu-Kwarteng J, Obiri-Danso K, Ofori LA, Ellis WO, Jespersen L.
    World J Microbiol Biotechnol; 2021 Feb 17; 37(3):52. PubMed ID: 33594545
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