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Items: 1 to 20 of 274

1.

Molecular quantification of lactic acid bacteria in fermented milk products using real-time quantitative PCR.

Furet JP, Quénée P, Tailliez P.

Int J Food Microbiol. 2004 Dec 15;97(2):197-207.

PMID:
15541806
3.

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;94(7):3229-41. doi: 10.3168/jds.2010-3727.

PMID:
21700007
4.

Bacterial biodiversity of traditional Zabady fermented milk.

El-Baradei G, Delacroix-Buchet A, Ogier JC.

Int J Food Microbiol. 2008 Feb 10;121(3):295-301. Epub 2007 Nov 17.

PMID:
18077039
5.

[Identification of Lactobacillus and Streptococcus thermophilus by PCR amplification and sequence analysis of 16S rRNA].

Dong Y, Cui S, Li F, Yu H.

Wei Sheng Yan Jiu. 2010 Jul;39(4):454-8, 465. Chinese.

PMID:
20726237
6.

Identification and characterization of the dominant lactic acid bacteria from kurut: the naturally fermented yak milk in Qinghai, China.

Sun Z, Liu W, Gao W, Yang M, Zhang J, Wu L, Wang J, Menghe B, Sun T, Zhang H.

J Gen Appl Microbiol. 2010 Feb;56(1):1-10.

7.

A PCR assay for detection of acetic acid-tolerant lactic acid bacteria in acidic food products.

Nakano S, Matsumura A, Yamada T.

J Food Prot. 2004 Mar;67(3):610-5.

PMID:
15035383
8.
9.

PCR method for detection and identification of Lactobacillus casei/paracasei bacteriophages in dairy products.

Binetti AG, Capra ML, Alvarez MA, Reinheimer JA.

Int J Food Microbiol. 2008 May 31;124(2):147-53. doi: 10.1016/j.ijfoodmicro.2008.03.006. Epub 2008 Mar 21.

PMID:
18471918
10.

Safety assessment of dairy microorganisms: the Lactobacillus genus.

Bernardeau M, Vernoux JP, Henri-Dubernet S, Guéguen M.

Int J Food Microbiol. 2008 Sep 1;126(3):278-85. Epub 2007 Aug 22. Review.

PMID:
17889388
11.

Identification and antimicrobial susceptibility of lactic acid bacteria from retail fermented foods.

Ge B, Jiang P, Han F, Saleh NK, Dhiman N, Fedorko DP, Nelson NA, Meng J.

J Food Prot. 2007 Nov;70(11):2606-12.

PMID:
18044442
12.

Characterization and transfer of antibiotic resistance in lactic acid bacteria from fermented food products.

Nawaz M, Wang J, Zhou A, Ma C, Wu X, Moore JE, Millar BC, Xu J.

Curr Microbiol. 2011 Mar;62(3):1081-9. doi: 10.1007/s00284-010-9856-2. Epub 2011 Jan 7.

PMID:
21212956
13.

Determination of lactic microflora of kefir grains and kefir beverage by using culture-dependent and culture-independent methods.

Kesmen Z, Kacmaz N.

J Food Sci. 2011 Jun-Jul;76(5):M276-83. doi: 10.1111/j.1750-3841.2011.02191.x. Epub 2011 May 9.

PMID:
22417438
14.

Rapid identification of Lactobacillus and Bifidobacterium in probiotic products using multiplex PCR.

Sul SY, Kim HJ, Kim TW, Kim HY.

J Microbiol Biotechnol. 2007 Mar;17(3):490-5.

15.

Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia.

Yu J, Wang HM, Zha MS, Qing YT, Bai N, Ren Y, Xi XX, Liu WJ, Menghe BL, Zhang HP.

J Dairy Sci. 2015 Aug;98(8):5143-54. doi: 10.3168/jds.2015-9460. Epub 2015 May 23.

PMID:
26004836
16.

Characterisation of prototype Nurmi cultures using culture-based microbiological techniques and PCR-DGGE.

Waters SM, Murphy RA, Power RF.

Int J Food Microbiol. 2006 Aug 1;110(3):268-77. Epub 2006 Jul 11.

PMID:
16814892
17.

Rapid PCR-based procedure to identify lactic acid bacteria: application to six common Lactobacillus species.

Chagnaud P, Machinis K, Coutte LA, Marecat A, Mercenier A.

J Microbiol Methods. 2001 Mar 1;44(2):139-48.

PMID:
11165343
19.

Grana Padano cheese whey starters: microbial composition and strain distribution.

Rossetti L, Fornasari ME, Gatti M, Lazzi C, Neviani E, Giraffa G.

Int J Food Microbiol. 2008 Sep 30;127(1-2):168-71. doi: 10.1016/j.ijfoodmicro.2008.06.005. Epub 2008 Jun 12.

PMID:
18620769
20.
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