Bacterial diversity analysis in Kazakh fermented milks Shubat and Ayran by combining culture-dependent and culture-independent methods

16S rDNA high-throughput sequencing and MALDI-TOF MS are complementary when studying psychrotrophic bacterial diversity of raw cows' milk

(2019) Dong Zhang et al.   INTERNATIONAL DAIRY JOURNAL

Bacterial diversity of the Colombian fermented milk “Suero Costeño” assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons

(2017) Karina Edith Motato et al.   FOOD MICROBIOLOGY

Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy

(2016) Elena Dalzini et al.   FOOD CONTROL

Functional Probiotic Characterization and In Vivo Cholesterol-Lowering Activity of Lactobacillus helveticus Isolated from Fermented Cow Milk

(2016) Karthiyaini Damodharan et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Importance of camel milk for human health

(2016) Shehadeh Kaskous   Emirates Journal of Food and Agriculture

Fermented Foods as Experimentally Tractable Microbial Ecosystems

(2015) Benjamin E. Wolfe et al.   CELL

Culture-Dependent and -Independent Methods Capture Different Microbial Community Fractions in Hydrocarbon-Contaminated Soils

(2015) Franck O. P. Stefani et al.   PLoS One

Probiotic Potential of Lactobacillus plantarum LD1 Isolated from Batter of Dosa, a South Indian Fermented Food

(2014) Aabha Gupta et al.   Probiotics and Antimicrobial Proteins

Microflora identification of fresh and fermented camel milk from Kazakhstan

(2013) Shynar Akhmetsadykova et al.   Emirates Journal of Food and Agriculture

Bias problems in culture-independent analysis of environmental bacterial communities: a representative study on hydrocarbonoclastic bacteria

(2013) Husain Al-Awadhi et al.   SpringerPlus

Oral supplementation with Lactobacillus delbrueckii subsp. bulgaricus 8481 enhances systemic immunity in elderly subjects

(2012) Marco Antonio Moro-García et al.   AGE

A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product

(2012) Doan Thi Lam Nguyen et al.   FOOD RESEARCH INTERNATIONAL

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

(2011) J. Barłowska et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Composition of milk from minor dairy animals and buffalo breeds: a biodiversity perspective

(2011) Elinor Medhammar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing

(2011) Lisa Carraro et al.   RESEARCH IN MICROBIOLOGY

Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains

(2010) Noraphat Hwanhlem et al.   FOOD CONTROL

Characterization of the dominant microflora in naturally fermented camel milk shubat

(2009) Nurgul Rahman et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Assessment of microbial diversity in effluent treatment plants by culture dependent and culture independent approaches

(2008) Asha Rani et al.   BIORESOURCE TECHNOLOGY

Non-dairy probiotic products

(2008) Yadira Rivera-Espinoza et al.   FOOD MICROBIOLOGY