Detalhe da pesquisa
1.
A review of microbes and chemical contaminants in dairy products in sub-Saharan Africa.
Compr Rev Food Sci Food Saf
; 20(2): 1188-1220, 2021 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-33506591
2.
Halomonas nigrificans sp. nov., isolated from cheese.
Int J Syst Evol Microbiol
; 68(1): 371-376, 2018 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-29231158
3.
Novel Siphoviridae phage PMBT4 belonging to the group b Lactobacillus delbrueckii subsp. bulgaricus phages.
Virus Res
; 308: 198635, 2022 01 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-34808252
4.
Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono.
Microorganisms
; 9(3)2021 Mar 19.
Artigo
em Inglês
| MEDLINE | ID: mdl-33808742
5.
Diversity of bacillus species isolated from okpehe, a traditional fermented soup condiment from Nigeria.
J Food Prot
; 73(5): 870-8, 2010 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-20501038
6.
Draft Genome Sequences of Lactobacillus helveticus, Lactobacillus fermentum, and Lactobacillus delbrueckii Strains from African Fermented Nono.
Microbiol Resour Announc
; 9(1)2020 Jan 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-31896647
7.
Comparison of the microbial composition of African fermented foods using amplicon sequencing.
Sci Rep
; 9(1): 13863, 2019 09 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-31554860
8.
Complete Genome Sequence of Ochrobactrum haematophilum FI11154, Isolated from Kunu-Zaki, a Nigerian Millet-Based Fermented Food.
Genome Announc
; 6(20)2018 May 17.
Artigo
em Inglês
| MEDLINE | ID: mdl-29773634
9.
Isolation and Characterization of Lactic Acid Bacteria from Fermented Goat Milk in Tajikistan.
J Microbiol Biotechnol
; 28(11): 1834-1845, 2018 Nov 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-30562882
10.
In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment.
Int J Food Microbiol
; 113(2): 208-18, 2007 Jan 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-17020788
11.
Draft Genome Sequence of Lactobacillus fermentum BFE 6620, a Potential Starter Culture for African Vegetable Foods, Isolated from Fermented Cassava.
Genome Announc
; 5(33)2017 Aug 17.
Artigo
em Inglês
| MEDLINE | ID: mdl-28818901
12.
The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment.
Front Microbiol
; 7: 1153, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-27540371
13.
Produce from Africa's Gardens: Potential for Leafy Vegetable and Fruit Fermentations.
Front Microbiol
; 7: 981, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-27458430
14.
Draft Genome Sequence of Lactobacillus plantarum BFE 5092 Isolated from Maasai Fermented Milk.
Genome Announc
; 4(3)2016 Jun 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-27257199
15.
Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains.
Int J Food Microbiol
; 238: 103-112, 2016 Dec 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-27614122
16.
Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds.
Front Microbiol
; 3: 436, 2012.
Artigo
em Inglês
| MEDLINE | ID: mdl-23316189
17.
Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods.
Int J Food Microbiol
; 145(1): 205-10, 2011 Jan 31.
Artigo
em Inglês
| MEDLINE | ID: mdl-21272950