Lactobacillus alimentarius

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1996-2012
01219962012

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2012
2012
In this study, the culture-dependent and culture-independent molecular methods were used for the identification of lactic acid… (More)
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2009
2009
The objective of this work was to investigate the structure and diversity of lactic acid bacteria (LAB) communities in… (More)
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2007
2007
Counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant microflora, Enterobacteriaceae, enterococci… (More)
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2007
2007
Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China consume a variety of indigenous fermented milk products… (More)
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2005
2005
AIMS To study the microbial communities in artisanal sourdoughs, manufactured by traditional procedure in different areas of… (More)
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2003
2003
AIMS The restriction fragment length polymorphism (RFLP) method was used to differentiate Lactobacillus species having closely… (More)
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2003
2003
Genotypic fingerprinting to analyse the bacterial flora of an industrial sourdough revealed a coherent group of strains which… (More)
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2000
2000
Lactobacillus alimentarius BJ33 has been tested for its biopreservative capacities to improve quality and safety in many meat… (More)
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2000
2000
A bacteriocin-producing lactic acid bacterium, which was isolated from the Korean fermented-vegetable food kimchi, was subjected… (More)
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1998
1998
A culture of the psychotrophic strain FloraCarn L-2 of Lactobacillus alimentarius was added to ground beef (pH 5.4) inoculated… (More)
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