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Items: 1 to 20 of 195

1.

Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China.

Yu J, Gao W, Qing M, Sun Z, Wang W, Liu W, Pan L, Sun T, Wang H, Bai N, Zhang H.

J Gen Appl Microbiol. 2012;58(3):163-72.

2.

Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.

Adimpong DB, Nielsen DS, Sørensen KI, Derkx PM, Jespersen L.

BMC Microbiol. 2012 May 17;12:75. doi: 10.1186/1471-2180-12-75.

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.

Isolation and identification of lactic acid bacteria from Tarag in Eastern Inner Mongolia of China by 16S rRNA sequences and DGGE analysis.

Liu W, Bao Q, Jirimutu, Qing M, Siriguleng, Chen X, Sun T, Li M, Zhang J, Yu J, Bilige M, Sun T, Zhang H.

Microbiol Res. 2012 Jan 20;167(2):110-5. doi: 10.1016/j.micres.2011.05.001.

5.

Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China.

Bao Q, Liu W, Yu J, Wang W, Qing M, Chen X, Wang F, Zhang J, Zhang W, Qiao J, Sun T, Zhang H.

J Gen Appl Microbiol. 2012;58(2):95-105.

6.

Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China.

Yu J, Du X, Wang W, Zhang J, Liu W, Sun Z, Sun T, Zhang H.

J Gen Appl Microbiol. 2011;57(4):197-206.

7.

Isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan.

Chen YS, Wu HC, Wang CM, Lin CC, Chen YT, Jhong YJ, Yanagida F.

Folia Microbiol (Praha). 2013 Mar;58(2):103-9. doi: 10.1007/s12223-012-0188-4. Epub 2012 Aug 9.

PMID:
23011950
8.

Natural populations of lactic acid bacteria associated with silage fermentation as determined by phenotype, 16S ribosomal RNA and recA gene analysis.

Pang H, Qin G, Tan Z, Li Z, Wang Y, Cai Y.

Syst Appl Microbiol. 2011 May;34(3):235-41. doi: 10.1016/j.syapm.2010.10.003. Epub 2011 Feb 1.

PMID:
21282025
9.

Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products.

Ao X, Zhang X, Zhang X, Shi L, Zhao K, Yu J, Dong L, Cao Y, Cai Y.

J Dairy Sci. 2012 Mar;95(3):1073-84. doi: 10.3168/jds.2011-4224.

PMID:
22365191
10.

Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan.

Lan WT, Chen YS, Yanagida F.

J Biosci Bioeng. 2009 Dec;108(6):484-7. doi: 10.1016/j.jbiosc.2009.06.009. Epub 2009 Jul 22.

PMID:
19914580
11.

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
12.

Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia.

Sun ZH, Liu WJ, Zhang JC, Yu J, Gao W, Jiri M, Menghe B, Sun TS, Zhang HP.

Folia Microbiol (Praha). 2010 May;55(3):270-6. doi: 10.1007/s12223-010-0040-7. Epub 2010 Jun 6.

PMID:
20526841
13.

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
14.

Lactic acid bacteria isolated from apples are able to catabolise arginine.

Savino MJ, Sánchez LA, Saguir FM, de Nadra MC.

World J Microbiol Biotechnol. 2012 Mar;28(3):1003-12. doi: 10.1007/s11274-011-0898-9. Epub 2011 Oct 1.

PMID:
22805821
15.

Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria.

Kostinek M, Ban-Koffi L, Ottah-Atikpo M, Teniola D, Schillinger U, Holzapfel WH, Franz CM.

Curr Microbiol. 2008 Apr;56(4):306-14. doi: 10.1007/s00284-008-9097-9. Epub 2008 Jan 23.

PMID:
18213481
16.

Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.

Bağder Elmacı S, Tokatlı M, Dursun D, Özçelik F, Şanlıbaba P.

Folia Microbiol (Praha). 2015 May;60(3):241-51. doi: 10.1007/s12223-014-0363-x. Epub 2014 Nov 18.

PMID:
25404550
17.

Presence of erythromycin and tetracycline resistance genes in lactic acid bacteria from fermented foods of Indian origin.

Thumu SC, Halami PM.

Antonie Van Leeuwenhoek. 2012 Nov;102(4):541-51. doi: 10.1007/s10482-012-9749-4. Epub 2012 May 29.

PMID:
22644346
18.

Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.

Robert H, Gabriel V, Fontagné-Faucher C.

Int J Food Microbiol. 2009 Sep 30;135(1):53-9. doi: 10.1016/j.ijfoodmicro.2009.07.006. Epub 2009 Jul 12.

PMID:
19651455
19.

Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina.

Elizaquível P, Pérez-Cataluña A, Yépez A, Aristimuño C, Jiménez E, Cocconcelli PS, Vignolo G, Aznar R.

Int J Food Microbiol. 2015 Apr 2;198:9-18. doi: 10.1016/j.ijfoodmicro.2014.12.027. Epub 2014 Dec 27.

PMID:
25584777
20.

Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan.

Chen YS, Wu HC, Lo HY, Lin WC, Hsu WH, Lin CW, Lin PY, Yanagida F.

J Sci Food Agric. 2012 Aug 15;92(10):2069-75. doi: 10.1002/jsfa.5583. Epub 2012 Jan 23.

PMID:
22271629
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