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Results: 1 to 20 of 126

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1.

Microbial dynamics of commercial makgeolli depending on the storage temperature.

Kim HR, Lee AR, Kim JH, Ahn BH.

J Microbiol Biotechnol. 2012 Aug;22(8):1101-6.

2.

Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli.

Kim JY, Kim D, Park P, Kang HI, Ryu EK, Kim SM.

Food Chem. 2011 Sep 1;128(1):87-92. doi: 10.1016/j.foodchem.2011.02.081. Epub 2011 Mar 2.

PMID:
25214333
4.

Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives.

Abriouel H, Benomar N, Lucas R, Gálvez A.

Int J Food Microbiol. 2011 Jan 5;144(3):487-96. doi: 10.1016/j.ijfoodmicro.2010.11.006. Epub 2010 Nov 29.

PMID:
21122933
5.

PCR-DGGE analysis of bacterial community dynamics in kava beverages during refrigeration.

Dong J, Kandukuru P, Huang AS, Li Y.

Lett Appl Microbiol. 2011 Jul;53(1):30-4. doi: 10.1111/j.1472-765X.2011.03065.x. Epub 2011 May 24.

PMID:
21535042
6.

A generic model for spoilage of acidic emulsified foods: combining physicochemical data, diversity and levels of specific spoilage organisms.

Manios SG, Lambert RJ, Skandamis PN.

Int J Food Microbiol. 2014 Jan 17;170:1-11. doi: 10.1016/j.ijfoodmicro.2013.10.021. Epub 2013 Nov 4.

PMID:
24287294
7.

Characterisation of the spoilage bacterial microbiota in oyster gills during storage at different temperatures.

Chen H, Liu Z, Wang M, Chen S, Chen T.

J Sci Food Agric. 2013 Dec;93(15):3748-54. doi: 10.1002/jsfa.6237. Epub 2013 Jun 18.

PMID:
23696433
8.

Comparison of Microbial Diversity of Korean Commercial Makgeolli Showing High β-Glucan Content and High Antihypertensive Activity, Respectively.

Min JH, Kim YH, Kim JH, Choi SY, Lee JS, Kim HK.

Mycobiology. 2012 Jun;40(2):138-41. doi: 10.5941/MYCO.2012.40.2.138. Epub 2012 Jun 29.

9.

Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi.

Chen T, Jiang S, Xiong S, Wang M, Zhu D, Wei H.

J Sci Food Agric. 2012 Aug 15;92(10):2171-6. doi: 10.1002/jsfa.5604. Epub 2012 Feb 8.

PMID:
22318896
10.
11.

Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE.

Thanh VN, Mai le T, Tuan DA.

Int J Food Microbiol. 2008 Dec 10;128(2):268-73. doi: 10.1016/j.ijfoodmicro.2008.08.020. Epub 2008 Sep 7.

PMID:
18838186
12.

Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C.

Dalgaard P, Vancanneyt M, Euras Vilalta N, Swings J, Fruekilde P, Leisner JJ.

J Appl Microbiol. 2003;94(1):80-9.

PMID:
12492927
13.

Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk.

Alegría A, Alvarez-Martín P, Sacristán N, Fernández E, Delgado S, Mayo B.

Int J Food Microbiol. 2009 Nov 30;136(1):44-51. doi: 10.1016/j.ijfoodmicro.2009.09.023. Epub 2009 Sep 30.

PMID:
19822375
14.

Spoilage and safety characteristics of ground beef treated with lactic acid bacteria.

Hoyle AR, Brooks JC, Thompson LD, Palmore W, Stephens TP, Brashears MM.

J Food Prot. 2009 Nov;72(11):2278-83.

PMID:
19903389
15.

The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures.

Zhang QQ, Han YQ, Cao JX, Xu XL, Zhou GH, Zhang WY.

Poult Sci. 2012 Jan;91(1):208-14. doi: 10.3382/ps.2011-01519.

PMID:
22184446
16.

Analysis of microflora profile in Korean traditional nuruk.

Song SH, Lee C, Lee S, Park JM, Lee HJ, Bai DH, Yoon SS, Choi JB, Park YS.

J Microbiol Biotechnol. 2013 Jan;23(1):40-6.

17.

[Microbial diversity of a community for ensiling rice straw at low temperature and fermentation dynamics].

Yang H, Yuan X, Liu X, Wang X, Cui Z.

Wei Sheng Wu Xue Bao. 2011 Sep;51(9):1248-55. Chinese.

PMID:
22126081
18.

Microbial profiles of commercial, vacuum-packaged, fresh pork of normal or short storage life.

Holley RA, Peirson MD, Lam J, Tan KB.

Int J Food Microbiol. 2004 Dec 1;97(1):53-62.

PMID:
15527918
19.

Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.

Vasilopoulos C, Ravyts F, De Maere H, De Mey E, Paelinck H, De Vuyst L, Leroy F.

J Appl Microbiol. 2008 May;104(5):1341-53. Epub 2007 Dec 7.

PMID:
18070037
20.

Microbial dynamics during aerobic exposure of corn silage stored under oxygen barrier or polyethylene films.

Dolci P, Tabacco E, Cocolin L, Borreani G.

Appl Environ Microbiol. 2011 Nov;77(21):7499-507. doi: 10.1128/AEM.05050-11. Epub 2011 Aug 5.

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