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Journal Abstract Search

287 related items for PubMed ID: 8178575

  • 1. The potential of lactic acid bacteria for the production of safe and wholesome food.
    Hammes WP, Tichaczek PS.
    Z Lebensm Unters Forsch; 1994 Mar; 198(3):193-201. PubMed ID: 8178575
    [Abstract] [Full Text] [Related]

  • 2. Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China.
    Zuo FL, Feng XJ, Chen LL, Chen SW.
    Lett Appl Microbiol; 2014 Nov; 59(5):549-56. PubMed ID: 25082064
    [Abstract] [Full Text] [Related]

  • 3. Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition.
    Andreevskaya M, Jääskeläinen E, Johansson P, Ylinen A, Paulin L, Björkroth J, Auvinen P.
    Appl Environ Microbiol; 2018 Jul 01; 84(13):. PubMed ID: 29678911
    [Abstract] [Full Text] [Related]

  • 4. Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health.
    Swetwiwathana A, Visessanguan W.
    Meat Sci; 2015 Nov 01; 109():101-5. PubMed ID: 26100576
    [Abstract] [Full Text] [Related]

  • 5. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.
    Plengvidhya V, Breidt F, Lu Z, Fleming HP.
    Appl Environ Microbiol; 2007 Dec 01; 73(23):7697-702. PubMed ID: 17921264
    [Abstract] [Full Text] [Related]

  • 6. Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation.
    Paludan-Müller C, Huss HH, Gram L.
    Int J Food Microbiol; 1999 Feb 18; 46(3):219-29. PubMed ID: 10100902
    [Abstract] [Full Text] [Related]

  • 7. Biodiversity of lactic acid bacteria from food-related ecosystems.
    Damelin LH, Dykes GA, von Holy A.
    Microbios; 1995 Feb 18; 83(334):13-22. PubMed ID: 7476564
    [Abstract] [Full Text] [Related]

  • 8. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ, Martín A, Aranda E, Pérez-Nevado F, Ruiz-Moyano S, Córdoba MG.
    J Food Sci; 2007 Aug 18; 72(6):M193-201. PubMed ID: 17995686
    [Abstract] [Full Text] [Related]

  • 9. [Utilization of lactic bacteria in the control of pathogenic microorganisms in food].
    Hernández PE, Rodríguez JM, Cintas LM, Moreira WL, Sobrino OJ, Fernández MF, Sanz B.
    Microbiologia; 1993 Feb 18; 9 Spec No():37-48. PubMed ID: 8484916
    [Abstract] [Full Text] [Related]

  • 10. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.
    Tamang JP, Tamang B, Schillinger U, Franz CM, Gores M, Holzapfel WH.
    Int J Food Microbiol; 2005 Dec 15; 105(3):347-56. PubMed ID: 16055218
    [Abstract] [Full Text] [Related]

  • 11. Molecular characterization of lactic acid populations associated with wine spoilage.
    Beneduce L, Spano G, Vernile A, Tarantino D, Massa S.
    J Basic Microbiol; 2004 Dec 15; 44(1):10-6. PubMed ID: 14768022
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. [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 15; 49(3):383-8. PubMed ID: 19623964
    [Abstract] [Full Text] [Related]

  • 14. Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy).
    Parente E, Grieco S, Crudele MA.
    J Appl Microbiol; 2001 Jun 15; 90(6):943-52. PubMed ID: 11412324
    [Abstract] [Full Text] [Related]

  • 15. Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads.
    Bonestroo MH, Kusters BJ, de Wit JC, Rombouts FM.
    Int J Food Microbiol; 1992 Jun 15; 15(3-4):365-76. PubMed ID: 1419542
    [Abstract] [Full Text] [Related]

  • 16. Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef.
    Jones RJ.
    Int J Food Microbiol; 2004 Feb 01; 90(3):273-82. PubMed ID: 14751682
    [Abstract] [Full Text] [Related]

  • 17. 16S-ARDRA, a tool for identification of lactic acid bacteria isolated from grape must and wine.
    Rodas AM, Ferrer S, Pardo I.
    Syst Appl Microbiol; 2003 Sep 01; 26(3):412-22. PubMed ID: 14529184
    [Abstract] [Full Text] [Related]

  • 18. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
    Kostinek M, Specht I, Edward VA, Schillinger U, Hertel C, Holzapfel WH, Franz CM.
    Syst Appl Microbiol; 2005 Aug 01; 28(6):527-40. PubMed ID: 16104351
    [Abstract] [Full Text] [Related]

  • 19. Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations.
    Favaro L, Todorov SD.
    Probiotics Antimicrob Proteins; 2017 Dec 01; 9(4):444-458. PubMed ID: 28921417
    [Abstract] [Full Text] [Related]

  • 20. Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin.
    Hounhouigan DJ, Nout MJ, Nago CM, Houben JH, Rombouts FM.
    Int J Food Microbiol; 1993 Jun 01; 18(4):279-87. PubMed ID: 8347427
    [Abstract] [Full Text] [Related]

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