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Items: 1 to 20 of 125

1.

Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin.

Greppi A, Rantisou K, Padonou W, Hounhouigan J, Jespersen L, Jakobsen M, Cocolin L.

Int J Food Microbiol. 2013 Jul 15;165(2):200-7. doi: 10.1016/j.ijfoodmicro.2013.05.004. Epub 2013 May 17.

2.

Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods.

Greppi A, Rantsiou K, Padonou W, Hounhouigan J, Jespersen L, Jakobsen M, Cocolin L.

Int J Food Microbiol. 2013 Jul 15;165(2):84-8. doi: 10.1016/j.ijfoodmicro.2013.05.005. Epub 2013 May 13.

PMID:
23727651
3.
4.

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation.

Crafack M, Mikkelsen MB, Saerens S, Knudsen M, Blennow A, Lowor S, Takrama J, Swiegers JH, Petersen GB, Heimdal H, Nielsen DS.

Int J Food Microbiol. 2013 Oct 1;167(1):103-16. doi: 10.1016/j.ijfoodmicro.2013.06.024. Epub 2013 Jul 1.

PMID:
23866910
6.

Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape.

Di Maro E, Ercolini D, Coppola S.

Int J Food Microbiol. 2007 Jun 30;117(2):201-10. Epub 2007 Apr 25.

PMID:
17512625
7.

Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin.

Vieira-Dalodé G, Jespersen L, Hounhouigan J, Moller PL, Nago CM, Jakobsen M.

J Appl Microbiol. 2007 Aug;103(2):342-9.

8.

The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods.

Nielsen DS, Teniola OD, Ban-Koffi L, Owusu M, Andersson TS, Holzapfel WH.

Int J Food Microbiol. 2007 Mar 10;114(2):168-86. Epub 2006 Dec 8.

PMID:
17161485
9.

Yeast ecology in French cider and black olive natural fermentations.

Coton E, Coton M, Levert D, Casaregola S, Sohier D.

Int J Food Microbiol. 2006 Apr 15;108(1):130-5. Epub 2005 Dec 27.

PMID:
16380183
10.

Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans.

Jespersen L, Nielsen DS, Hønholt S, Jakobsen M.

FEMS Yeast Res. 2005 Feb;5(4-5):441-53.

11.

Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis.

Chang HW, Kim KH, Nam YD, Roh SW, Kim MS, Jeon CO, Oh HM, Bae JW.

Int J Food Microbiol. 2008 Aug 15;126(1-2):159-66. doi: 10.1016/j.ijfoodmicro.2008.05.013. Epub 2008 May 21.

PMID:
18562030
12.

Yeast species associated with the spontaneous fermentation of cider.

Valles BS, Bedriñana RP, Tascón NF, Simón AQ, Madrera RR.

Food Microbiol. 2007 Feb;24(1):25-31. Epub 2006 Apr 21.

PMID:
16943091
13.

The microbiota of Lafun, an African traditional cassava food product.

Wilfrid Padonou S, Nielsen DS, Hounhouigan JD, Thorsen L, Nago MC, Jakobsen M.

Int J Food Microbiol. 2009 Jul 31;133(1-2):22-30. doi: 10.1016/j.ijfoodmicro.2009.04.019. Epub 2009 Apr 24.

PMID:
19493582
14.

Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil.

Schwan RF, Almeida EG, Souza-Dias MA, Jespersen L.

FEMS Yeast Res. 2007 Sep;7(6):966-72.

15.

Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis.

Papalexandratou Z, De Vuyst L.

FEMS Yeast Res. 2011 Nov;11(7):564-74. doi: 10.1111/j.1567-1364.2011.00747.x. Epub 2011 Aug 30.

16.

Yeast communities associated with artisanal mezcal fermentations from Agave salmiana.

Verdugo Valdez A, Segura Garcia L, Kirchmayr M, Ramírez Rodríguez P, González Esquinca A, Coria R, Gschaedler Mathis A.

Antonie Van Leeuwenhoek. 2011 Nov;100(4):497-506. doi: 10.1007/s10482-011-9605-y. Epub 2011 Jun 17.

PMID:
21681584
17.

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions.

Nisiotou AA, Chorianopoulos N, Nychas GJ, Panagou EZ.

J Appl Microbiol. 2010 Feb;108(2):396-405. doi: 10.1111/j.1365-2672.2009.04424.x.

18.

Occurrence and dominance of yeast species in naturally fermented milk from the Tibetan Plateau of China.

Bai M, Qing M, Guo Z, Zhang Y, Chen X, Bao Q, Zhang H, Sun TS.

Can J Microbiol. 2010 Sep;56(9):707-14. doi: 10.1139/w10-056.

PMID:
20921981
19.

Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.

Urso R, Rantsiou K, Dolci P, Rolle L, Comi G, Cocolin L.

FEMS Yeast Res. 2008 Nov;8(7):1053-62. doi: 10.1111/j.1567-1364.2008.00364.x. Epub 2008 Mar 11.

20.

The role of indigenous yeasts in traditional Irish cider fermentations.

Morrissey WF, Davenport B, Querol A, Dobson AD.

J Appl Microbiol. 2004;97(3):647-55.

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