Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations.
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Microbial community dynamics during production of the Mexican fermented maize dough pozolTaxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprintingRope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteriaPopulation dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughsExploring the Bacterial Microbiota of Colombian Fermented Maize Dough "Masa Agria" (Maiz Añejo)Microorganisms with a taste for vanilla: microbial ecology of traditional Indonesian vanilla curingDiversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis.Microbiological study of lactic acid fermentation of Caper berries by molecular and culture-dependent methods.Pyrosequencing of tagged 16S rRNA gene amplicons for rapid deciphering of the microbiomes of fermented foods such as pearl millet slurries.Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages.Impact of next generation sequencing techniques in food microbiology.Identification of the bacterial microflora in dairy products by temporal temperature gradient gel electrophoresis.Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study.Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditionsMicrobial community structure of three traditional zambian fermented products: mabisi, chibwantu and munkoyoCulture-independent analysis of probiotic products by denaturing gradient gel electrophoresis.16S rRNA-Based Identification of a Glucan-Hyperproducing Weissella confusa.Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheesesFungal diversity in adult date palm (Phoenix dactylifera L.) revealed by culture-dependent and culture-independent approaches.Bacterial community structure and location in Stilton cheese.The genus Weissella: taxonomy, ecology and biotechnological potential.Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria: a functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage.RT-PCR-DGGE Analysis to Elucidate the Dominant Bacterial Species of Industrial Spanish-Style Green Table Olive Fermentations.Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh ShrimpFunctional characterization and microencapsulation of probiotic bacteria from koozh.Effect of postharvest UV-C treatment on the bacterial diversity of Ataulfo mangoes by PCR-DGGE, survival of E. coli and antimicrobial activityDevelopment and validation of a nested-PCR-denaturing gradient gel electrophoresis method for taxonomic characterization of bifidobacterial communitiesMolecular fingerprinting of dairy microbial ecosystems by use of temporal temperature and denaturing gradient gel electrophoresis.Design and evaluation of a Lactobacillus manihotivorans species-specific rRNA-targeted hybridization probe and its application to the study of sour cassava fermentation.Effect of Weissella confusa strain PL9001 on the adherence and growth of Helicobacter pyloriBacterial community dynamics during production of registered designation of origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis.Design and evaluation of PCR primers for analysis of bacterial populations in wine by denaturing gradient gel electrophoresis.Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage.Effects of Ensiling Fermentation and Aerobic Deterioration on the Bacterial Community in Italian Ryegrass, Guinea Grass, and Whole-crop Maize Silages Stored at High Moisture Content.Combination of multiplex PCR and PCR-denaturing gradient gel electrophoresis for monitoring common sourdough-associated Lactobacillus species.Draft Genome Sequence of Leuconostoc citreum CW28 Isolated from Pozol, a Pre-Hispanic Fermented Corn Beverage.Metagenomic Approaches to Investigate the Contribution of the Vineyard Environment to the Quality of Wine Fermentation: Potentials and Difficulties.
P2860
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P2860
Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations.
description
1999 nî lūn-bûn
@nan
1999年の論文
@ja
1999年学术文章
@wuu
1999年学术文章
@zh-cn
1999年学术文章
@zh-hans
1999年学术文章
@zh-my
1999年学术文章
@zh-sg
1999年學術文章
@yue
1999年學術文章
@zh
1999年學術文章
@zh-hant
name
Polyphasic study of the spatia ...... ate traditional fermentations.
@en
Polyphasic study of the spatia ...... ate traditional fermentations.
@nl
type
label
Polyphasic study of the spatia ...... ate traditional fermentations.
@en
Polyphasic study of the spatia ...... ate traditional fermentations.
@nl
prefLabel
Polyphasic study of the spatia ...... ate traditional fermentations.
@en
Polyphasic study of the spatia ...... ate traditional fermentations.
@nl
P2093
P2860
P1476
Polyphasic study of the spatia ...... ate traditional fermentations.
@en
P2093
P2860
P304
P407
P577
1999-12-01T00:00:00Z