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Journal Abstract Search

131 related items for PubMed ID: 7867544

  • 1. Survival and growth of selected pathogens in fermented kocho (Ensete ventricosum).
    Nigatu A, Gashe BA.
    East Afr Med J; 1994 Aug; 71(8):514-8. PubMed ID: 7867544
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  • 4. Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains.
    Mufandaedza J, Viljoen BC, Feresu SB, Gadaga TH.
    Int J Food Microbiol; 2006 Apr 15; 108(1):147-52. PubMed ID: 16387379
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  • 5. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach.
    Singh AK, Ramesh A.
    Food Microbiol; 2008 Apr 15; 25(2):278-87. PubMed ID: 18206770
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  • 13. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
    Coulin P, Farah Z, Assanvo J, Spillmann H, Puhan Z.
    Int J Food Microbiol; 2006 Feb 01; 106(2):131-6. PubMed ID: 16213052
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  • 14. Evaluation of a facile method of template DNA preparation for PCR-based detection and typing of lactic acid bacteria.
    Singh AK, Ramesh A.
    Food Microbiol; 2009 Aug 01; 26(5):504-13. PubMed ID: 19465247
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  • 15. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.
    Dewan S, Tamang JP.
    Antonie Van Leeuwenhoek; 2007 Oct 01; 92(3):343-52. PubMed ID: 17562218
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  • 18. Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan.
    Chen YS, Yanagida F, Hsu JS.
    Lett Appl Microbiol; 2006 Aug 01; 43(2):229-35. PubMed ID: 16869910
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  • 20. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
    Chun J, Kim GM, Lee KW, Choi ID, Kwon GH, Park JY, Jeong SJ, Kim JS, Kim JH.
    J Food Sci; 2007 Mar 01; 72(2):M39-44. PubMed ID: 17995840
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