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Results: 1 to 20 of 103

1.

Pyrosequencing analysis of microbiota in Kaburazushi, a traditional medieval sushi in Japan.

Koyanagi T, Nakagawa A, Kiyohara M, Matsui H, Yamamoto K, Barla F, Take H, Katsuyama Y, Tsuji A, Shijimaya M, Nakamura S, Minami H, Enomoto T, Katayama T, Kumagai H.

Biosci Biotechnol Biochem. 2013;77(10):2125-30. Epub 2013 Oct 7.

PMID:
24096680
[PubMed - indexed for MEDLINE]
Free Article
2.

Changes in microbiota population during fermentation of narezushi as revealed by pyrosequencing analysis.

Kiyohara M, Koyanagi T, Matsui H, Yamamoto K, Take H, Katsuyama Y, Tsuji A, Miyamae H, Kondo T, Nakamura S, Katayama T, Kumagai H.

Biosci Biotechnol Biochem. 2012;76(1):48-52. Epub 2012 Jan 7.

PMID:
22232244
[PubMed - indexed for MEDLINE]
Free Article
3.

Pyrosequencing survey of the microbial diversity of 'narezushi', an archetype of modern Japanese sushi.

Koyanagi T, Kiyohara M, Matsui H, Yamamoto K, Kondo T, Katayama T, Kumagai H.

Lett Appl Microbiol. 2011 Dec;53(6):635-40. doi: 10.1111/j.1472-765X.2011.03155.x. Epub 2011 Oct 19.

PMID:
21950401
[PubMed - indexed for MEDLINE]
4.

Diversity of the bacterial community found in samma-narezushi (saury narezushi) revealed by the 16S rRNA gene clone library.

Matsui H, Tsuchiya R, Isobe Y, Maeda H, Narita M.

Biocontrol Sci. 2008 Sep;13(3):97-102.

PMID:
18839629
[PubMed - indexed for MEDLINE]
5.

Analysis of bacterial community structure in Saba-Narezushi (Narezushi of Mackerel) by 16S rRNA gene clone library.

Matsui H, Tsuchiya R, Isobe Y, Narita M.

J Food Sci Technol. 2013 Aug;50(4):791-6. doi: 10.1007/s13197-011-0382-4. Epub 2011 Apr 27.

PMID:
24425983
[PubMed]
Free PMC Article
6.

16S rRNA pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran.

Sakamoto N, Tanaka S, Sonomoto K, Nakayama J.

Int J Food Microbiol. 2011 Jan 5;144(3):352-9. doi: 10.1016/j.ijfoodmicro.2010.10.017. Epub 2010 Nov 16.

PMID:
21084126
[PubMed - indexed for MEDLINE]
7.

[Analysis of bacterial diversity of kefir grains by denaturing gradient gel electrophoresis and 16S rDNA sequencing].

Wang YY, Li HR, Jia SF, Wu ZJ, Guo BH.

Wei Sheng Wu Xue Bao. 2006 Apr;46(2):310-3. Chinese.

PMID:
16736598
[PubMed - indexed for MEDLINE]
8.

Bacterial communities in fish sauce mash using culture-dependent and -independent methods.

Fukui Y, Yoshida M, Shozen K, Funatsu Y, Takano T, Oikawa H, Yano Y, Satomi M.

J Gen Appl Microbiol. 2012;58(4):273-81.

PMID:
22990487
[PubMed - indexed for MEDLINE]
Free Article
9.

Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations.

Lee SH, Jung JY, Jeon CO.

PLoS One. 2014 Feb 28;9(2):e90115. doi: 10.1371/journal.pone.0090115. eCollection 2014.

PMID:
24587230
[PubMed - indexed for MEDLINE]
Free PMC Article
10.

Identification of the bacterial community of maple sap by using amplified ribosomal DNA (rDNA) restriction analysis and rDNA sequencing.

Lagacé L, Pitre M, Jacques M, Roy D.

Appl Environ Microbiol. 2004 Apr;70(4):2052-60.

PMID:
15066796
[PubMed - indexed for MEDLINE]
Free PMC Article
11.

Microbial community dynamics during production of the Mexican fermented maize dough pozol.

ben Omar N, Ampe F.

Appl Environ Microbiol. 2000 Sep;66(9):3664-73.

PMID:
10966374
[PubMed - indexed for MEDLINE]
Free PMC Article
12.

PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages.

Fontana C, Vignolo G, Cocconcelli PS.

J Microbiol Methods. 2005 Dec;63(3):254-63.

PMID:
15893830
[PubMed - indexed for MEDLINE]
13.

Lactobacillus sakei modulates mule duck microbiota in ileum and ceca during overfeeding.

Vasaï F, Ricaud KB, Cauquil L, Daniel P, Peillod C, Gontier K, Tizaoui A, Bouchez O, Combes S, Davail S.

Poult Sci. 2014 Apr;93(4):916-25. doi: 10.3382/ps.2013-03497.

PMID:
24706969
[PubMed - indexed for MEDLINE]
14.

Metagenomic analysis of kimchi, a traditional Korean fermented food.

Jung JY, Lee SH, Kim JM, Park MS, Bae JW, Hahn Y, Madsen EL, Jeon CO.

Appl Environ Microbiol. 2011 Apr;77(7):2264-74. doi: 10.1128/AEM.02157-10. Epub 2011 Feb 11.

PMID:
21317261
[PubMed - indexed for MEDLINE]
Free PMC Article
15.

Bacterial diversity in Philippine fermented mustard (burong mustasa) as revealed by 16S rRNA gene analysis.

Larcia LL 2nd, Estacio RC, Dalmacio LM.

Benef Microbes. 2011 Dec 1;2(4):263-71. doi: 10.3920/BM2011.0019.

PMID:
22146686
[PubMed - indexed for MEDLINE]
16.

Comparison of bacterial community changes in fermenting kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis.

Hong Y, Yang HS, Chang HC, Kim HY.

J Microbiol Biotechnol. 2013 Jan;23(1):76-84.

PMID:
23314371
[PubMed - indexed for MEDLINE]
Free Article
17.

Diversity of lactic acid bacteria during fermentation of a traditional Chinese fish product, Chouguiyu (stinky mandarinfish).

Dai Z, Li Y, Wu J, Zhao Q.

J Food Sci. 2013 Nov;78(11):M1778-83. doi: 10.1111/1750-3841.12289.

PMID:
24245896
[PubMed - indexed for MEDLINE]
18.

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
[PubMed - indexed for MEDLINE]
19.

Pyrosequencing the canine faecal microbiota: breadth and depth of biodiversity.

Hand D, Wallis C, Colyer A, Penn CW.

PLoS One. 2013;8(1):e53115. doi: 10.1371/journal.pone.0053115. Epub 2013 Jan 31.

PMID:
23382835
[PubMed - indexed for MEDLINE]
Free PMC Article
20.

Comparison of the bacterial community structures of Ayu-narezushi produced by two different manufacturers.

Matsui H, Saka E, Isobe Y, Narita M.

Biocontrol Sci. 2010 Jun;15(2):63-8.

PMID:
20616434
[PubMed - indexed for MEDLINE]
Free Article

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