Similar articles for PMID: 17536675

Year	Number of Results
1978	2
1984	1
1991	1
1995	1
1996	1
1999	3
2000	2
2001	2
2002	3
2003	3
2004	12
2005	8
2006	10
2007	8
2008	7
2009	7
2010	6
2011	8
2012	4
2013	3
2014	2
2015	8
2016	6
2017	6
2018	6
2019	6
2020	5
2021	4
2023	6
2024	0

1

Differentiation and characterization by molecular techniques of Bacillus cereus group isolates from poto poto and dégué, two traditional cereal-based fermented foods of Burkina Faso and Republic of Congo.

Abriouel H, Ben Omar N, Lucas López R, Martínez Cañamero M, Ortega E, Gálvez A. Abriouel H, et al. J Food Prot. 2007 May;70(5):1165-73. doi: 10.4315/0362-028x-70.5.1165. J Food Prot. 2007. PMID: 17536675 Free article.

2

Rapid genotypic detection of Bacillus anthracis and the Bacillus cereus group by multiplex real-time PCR melting curve analysis.

Kim K, Seo J, Wheeler K, Park C, Kim D, Park S, Kim W, Chung SI, Leighton T. Kim K, et al. FEMS Immunol Med Microbiol. 2005 Feb 1;43(2):301-10. doi: 10.1016/j.femsim.2004.10.005. FEMS Immunol Med Microbiol. 2005. PMID: 15681162 Free article.

3

Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condiment.

Thorsen L, Kando CK, Sawadogo H, Larsen N, Diawara B, Ouédraogo GA, Hendriksen NB, Jespersen L. Thorsen L, et al. Int J Food Microbiol. 2015 Mar 2;196:70-8. doi: 10.1016/j.ijfoodmicro.2014.11.026. Epub 2014 Nov 29. Int J Food Microbiol. 2015. PMID: 25528535

4

Complete sequence analysis of novel plasmids from emetic and periodontal Bacillus cereus isolates reveals a common evolutionary history among the B. cereus-group plasmids, including Bacillus anthracis pXO1.

Rasko DA, Rosovitz MJ, Økstad OA, Fouts DE, Jiang L, Cer RZ, Kolstø AB, Gill SR, Ravel J. Rasko DA, et al. J Bacteriol. 2007 Jan;189(1):52-64. doi: 10.1128/JB.01313-06. Epub 2006 Oct 13. J Bacteriol. 2007. PMID: 17041058 Free PMC article.

5

Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba.

Ahaotu I, Anyogu A, Njoku OH, Odu NN, Sutherland JP, Ouoba LI. Ahaotu I, et al. Int J Food Microbiol. 2013 Mar 1;162(1):95-104. doi: 10.1016/j.ijfoodmicro.2013.01.001. Epub 2013 Jan 11. Int J Food Microbiol. 2013. PMID: 23376783

6

Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods.

Abriouel H, Ben Omar N, López RL, Martínez-Cañamero M, Keleke S, Gálvez A. Abriouel H, et al. Int J Food Microbiol. 2006 Oct 1;111(3):228-33. doi: 10.1016/j.ijfoodmicro.2006.06.006. Epub 2006 Jul 13. Int J Food Microbiol. 2006. PMID: 16842876

7

Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments.

Ouoba LI, Thorsen L, Varnam AH. Ouoba LI, et al. Int J Food Microbiol. 2008 Jun 10;124(3):224-30. doi: 10.1016/j.ijfoodmicro.2008.03.026. Epub 2008 Mar 30. Int J Food Microbiol. 2008. PMID: 18474404

8

A novel multiplex PCR discriminates Bacillus anthracis and its genetically related strains from other Bacillus cereus group species.

Ogawa H, Fujikura D, Ohnuma M, Ohnishi N, Hang'ombe BM, Mimuro H, Ezaki T, Mweene AS, Higashi H. Ogawa H, et al. PLoS One. 2015 Mar 16;10(3):e0122004. doi: 10.1371/journal.pone.0122004. eCollection 2015. PLoS One. 2015. PMID: 25774512 Free PMC article.

9

Characterization of Bacillus cereus isolates associated with fatal pneumonias: strains are closely related to Bacillus anthracis and harbor B. anthracis virulence genes.

Hoffmaster AR, Hill KK, Gee JE, Marston CK, De BK, Popovic T, Sue D, Wilkins PP, Avashia SB, Drumgoole R, Helma CH, Ticknor LO, Okinaka RT, Jackson PJ. Hoffmaster AR, et al. J Clin Microbiol. 2006 Sep;44(9):3352-60. doi: 10.1128/JCM.00561-06. J Clin Microbiol. 2006. PMID: 16954272 Free PMC article.

10

[Application of the multiplex PCR and PCR-RFLP method in the identification of the Bacillus anthracis].

Szymajda U, Bartoszcze M. Szymajda U, et al. Med Dosw Mikrobiol. 2005;57(3):277-85. Med Dosw Mikrobiol. 2005. PMID: 16494204 Polish.

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