Similar articles for PMID: 23691123

Year	Number of Results
1988	1
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2024	0

1

Microbial community structure of three traditional zambian fermented products: mabisi, chibwantu and munkoyo.

Schoustra SE, Kasase C, Toarta C, Kassen R, Poulain AJ. Schoustra SE, et al. PLoS One. 2013 May 14;8(5):e63948. doi: 10.1371/journal.pone.0063948. Print 2013. PLoS One. 2013. PMID: 23691123 Free PMC article.

2

Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo.

Chileshe J, van den Heuvel J, Handema R, Zwaan BJ, Talsma EF, Schoustra S. Chileshe J, et al. Nutrients. 2020 Jun 1;12(6):1628. doi: 10.3390/nu12061628. Nutrients. 2020. PMID: 32492891 Free PMC article.

3

Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds.

Phiri S, Schoustra SE, van den Heuvel J, Smid EJ, Shindano J, Linnemann A. Phiri S, et al. PLoS One. 2019 Oct 22;14(10):e0223501. doi: 10.1371/journal.pone.0223501. eCollection 2019. PLoS One. 2019. PMID: 31639127 Free PMC article.

4

Microbial population dynamics during traditional production of Mabisi, a spontaneous fermented milk product from Zambia: a field trial.

Groenenboom AE, Shindano J, Cheepa N, Smid EJ, Schoustra SE. Groenenboom AE, et al. World J Microbiol Biotechnol. 2020 Nov 16;36(12):184. doi: 10.1007/s11274-020-02957-5. World J Microbiol Biotechnol. 2020. PMID: 33191438 Free PMC article.

5

The art of mabisi production: A traditional fermented milk.

Moonga HB, Schoustra SE, Linnemann AR, Kuntashula E, Shindano J, Smid EJ. Moonga HB, et al. PLoS One. 2019 Mar 14;14(3):e0213541. doi: 10.1371/journal.pone.0213541. eCollection 2019. PLoS One. 2019. PMID: 30870441 Free PMC article.

6

Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk.

Moonga HB, Schoustra SE, van den Heuvel J, Linnemann AR, Samad MS, Shindano J, Smid EJ. Moonga HB, et al. Front Microbiol. 2020 Jul 30;11:1816. doi: 10.3389/fmicb.2020.01816. eCollection 2020. Front Microbiol. 2020. PMID: 32849423 Free PMC article.

7

Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia.

de Jong M, Alekseeva AY, Miraji KF, Phiri S, Linnemann AR, Schoustra SE. de Jong M, et al. Microorganisms. 2022 Jul 5;10(7):1354. doi: 10.3390/microorganisms10071354. Microorganisms. 2022. PMID: 35889073 Free PMC article.

8

A Vegetable Fermentation Facility Hosts Distinct Microbiomes Reflecting the Production Environment.

Einson JE, Rani A, You X, Rodriguez AA, Randell CL, Barnaba T, Mammel MK, Kotewicz ML, Elkins CA, Sela DA. Einson JE, et al. Appl Environ Microbiol. 2018 Oct 30;84(22):e01680-18. doi: 10.1128/AEM.01680-18. Print 2018 Nov 15. Appl Environ Microbiol. 2018. PMID: 30171008 Free PMC article.

9

Fermented foods in a global age: East meets West.

Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, Mayo B, Westerik N, Hutkins R. Tamang JP, et al. Compr Rev Food Sci Food Saf. 2020 Jan;19(1):184-217. doi: 10.1111/1541-4337.12520. Epub 2020 Jan 3. Compr Rev Food Sci Food Saf. 2020. PMID: 33319517 Review.

10

Potential contribution of cereal and milk based fermented foods to dietary nutrient intake of 1-5 years old children in Central province in Zambia.

Chileshe J, Talsma EF, Schoustra SE, Borgonjen-van den Berg KJ, Handema R, Zwaan BJ, Brouwer ID. Chileshe J, et al. PLoS One. 2020 May 8;15(5):e0232824. doi: 10.1371/journal.pone.0232824. eCollection 2020. PLoS One. 2020. PMID: 32384114 Free PMC article.

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