Dynamics and species diversity of lactic acid bacteria involved in the spontaneous fermentation of various palm tree saps during palm wine tapping in Côte d’Ivoire

Bacterial Diversity and Population Dynamics During the Fermentation of Palm Wine From Guerrero Mexico

(2019) Fernando Astudillo-Melgar et al.   Frontiers in Microbiology

Reproducible, high-yielding, biological caproate production from food waste using a single-phase anaerobic reactor system

(2018) Corine Orline Nzeteu et al.   Biotechnology for Biofuels

Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire

(2018) T.L.S. Amoikon et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

Surface-attached and suspended bacterial community structure as affected by C/N ratios: relationship between bacteria and fish production

(2016) Ermeng Yu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

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

The Cacti Microbiome: Interplay between Habitat-Filtering and Host-Specificity

(2016) Citlali Fonseca-García et al.   Frontiers in Microbiology

Microbiological analysis and screening of lactic acid bacteria from Tunisian date palm sap

(2016) Manel Ziadi et al.   African Journal of Microbiology Research

Comparative genomics of Fructobacillus spp. and Leuconostoc spp. reveals niche-specific evolution of Fructobacillus spp.

(2015) Akihito Endo et al.   BMC GENOMICS

Plant compartment and biogeography affect microbiome composition in cultivated and native Agave species

(2015) Devin Coleman-Derr et al.   NEW PHYTOLOGIST

Use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles

(2015) Xue-Yi Liao et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

Ecological perspectives on synthetic biology: insights from microbial population biology

(2015) Ana E. Escalante et al.   Frontiers in Microbiology

Isolation and characterization of bacteriocinogenic lactic bacteria from M-Tuba and Tepache, two traditional fermented beverages in México

(2015) Norma M. de la Fuente-Salcido et al.   Food Science & Nutrition

Core functional traits of bacterial communities in the Upper Mississippi River show limited variation in response to land cover

(2014) Christopher Staley et al.   Frontiers in Microbiology

Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter

(2013) Tomislav Pogačić et al.   FOOD MICROBIOLOGY

The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage

(2012) D. Karamoko et al.   FOOD CONTROL

Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation

(2012) Tao Xiong et al.   FOOD CONTROL

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

The microbiology of Bandji, palm wine ofBorassus akeassiifrom Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria

(2012) L.I.I. Ouoba et al.   JOURNAL OF APPLIED MICROBIOLOGY

Isolation and Identification of Lactic Acid Bacteria from Fermented Red Dragon Fruit Juices

(2012) Yien Yien Ong et al.   JOURNAL OF FOOD SCIENCE

The bacterial community in ‘taberna’ a traditional beverage of Southern Mexico

(2010) R.J. Alcántara-Hernández et al.   LETTERS IN APPLIED MICROBIOLOGY

Evaluation of lactic acid bacteria for sourdough fermentation of amaranth

(2009) Yasemin Sterr et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

(2008) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY