The indigenous microbial diversity involved in the spontaneous fermentation of red dragon fruit (Hylocereus polyrhizus) identified by means of molecular tools

Bacillus subtilis Impact on Plant Growth, Soil Health and Environment: Dr. Jekyll and Mr. Hyde

(2022) Subhasmita Mahapatra et al.   JOURNAL OF APPLIED MICROBIOLOGY

Detection of Klebsiella pneumoniae antibiotic-resistant genes: An impending source of multidrug resistance dissemination through raw food

(2022) Kashaf Junaid et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Fine Identification and Classification of a Novel Beneficial Talaromyces Fungal Species from Masson Pine Rhizosphere Soil

(2022) Xiao-Rui Sun et al.   Journal of Fungi

Molecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional condiment “soumbala”

(2022) Yérobessor Dabiré et al.   ANNALS OF MICROBIOLOGY

Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics

(2022) Ewelina Maślak et al.   Foods

New Species of Talaromyces (Fungi) Isolated from Soil in Southwestern China

(2021) Zhi-Kang Zhang et al.   Biology-Basel

Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach

(2020) César I. Ojeda-Linares et al.   Journal of Ethnobiology and Ethnomedicine

Investigating the effects of Aureobasidium pullulans on grape juice composition and fermentation

(2020) Cristobal A. Onetto et al.   FOOD MICROBIOLOGY

Bacillus subtilis: a universal cell factory for industry, agriculture, biomaterials and medicine

(2020) Yuan Su et al.   Microbial Cell Factories

Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink

(2018) Kah Yee Choo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

A multifaceted rhizobacterium Bacillus licheniformis functions as a fungal antagonist and a promoter of plant growth and abiotic stress tolerance

(2018) Pinyapach Sukkasem et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

(2018) Xinxing Xu et al.   Frontiers in Microbiology

Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce

(2017) Yang Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bacterial community diversity of traditional fermented vegetables in China

(2017) Daqun Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

First Report of a Stem and Fruit Spot of Pitaya Caused by Aureobasidium pullulans in China

(2017) J.-B. Wu et al.   PLANT DISEASE

A novel method to rapidly distinguish the geographical origin of traditional fermented-salted vegetables by mass fingerprinting

(2017) So-Ra Yoon et al.   PLoS One

Functional Properties of Microorganisms in Fermented Foods

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians

(2015) Cláudia Puerari et al.   FOOD MICROBIOLOGY

A cost-effective carbohydrate fermentation test for yeast using microtitre plate

(2015) A Kali et al.   Indian Journal of Medical Microbiology

Bacillus subtilisHJ18-4 from Traditional Fermented Soybean Food InhibitsBacillus cereusGrowth and Toxin-Related Genes

(2014) Jeong Seon Eom et al.   JOURNAL OF FOOD SCIENCE

A method for red-violet pigments extraction from fruits of Malabar spinach (Basella rubra) with enhanced antioxidant potential under fermentation

(2014) S. Sravan Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models

(2014) Yen-Ming Wong et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Betanin-A food colorant with biological activity

(2014) Tuba Esatbeyoglu et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Complete genome sequence of Kosakonia sacchari type strain SP1T

(2014) Mingyue Chen et al.   Standards in Genomic Sciences

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

(2013) Quanzeng Wei et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method

(2012) Chia-Li Wei et al.   FOOD MICROBIOLOGY

Fermentation of pomegranate juice by probiotic lactic acid bacteria

(2010) Z. E. Mousavi et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY